Thanksgiving is right around the corner (literally!) and that means it’s
pie season.
Do you ever wonder how certain foods and flavors become associated with
different holidays? Why is pie the popular dessert for Thanksgiving?
Yeah, I think about random stuff like that sometimes.
Anyway, I came across these adorable individual pies in half pint jars and really wanted
to try them (because, let’s face it, anything in a mason jar is automatically
better).
I ended up making little apple pies, pumpkin pies, and yellow cakes
with chocolate frosting (since some people just don’t appreciate pies). I gave
most of them away to several ladies that I wanted to show my gratitude towards,
but there were enough left over for Mike and I to both try all three kinds and
they all turned out great! I think the apple pie might have been my favorite.
I made them the day before I handed them out and screwed the lid
down tight while the pies were still hot (for the cake I had to wait until they
cooled so I could frost them, then put the lids on), and they actually sealed
down tightly, just like when you can! I could hear all the lids popping in the
kitchen (if you've ever canned then you know what I mean). They're obviously
not going to be shelf-stable as long as something that's actually canned, but I
can speak from experience that they're at least good for several days out of
refrigeration (we had a couple pumpkin pies sitting on the counter for awhile).
If you're in charge of bringing dessert to Thanksgiving dinner
this year, these would be easy to make ahead of time so you can be relaxed in
the days leading up to the meal!
Be sure to check out the original post from Our Best Bites with full instructions; and if
you decide to make little pumpkin pies, be really diligent about keeping an eye
on them, the timing can be tricky!
Now, I used to be really intimidated by pie crust, but no
longer! Want a simple pie crust recipe that never lets me down? Check out my
pie crust recipe //here// and remember the two tricks are to handle the dough as little
as possible, and use ice water! Simple as that. ;)
Labels: baking, recipes
