Wide-Mouth Jar Peach Pies

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Wide-Mouth Jar Peach Pies
Yield: 2 pies

Ingredients:

  • 2 wide-mouth canning jars, lid and ring
  • 1 cup flour, plus extra for rolling
  • 1/4 tsp. salt
  • 4 tbsp. butter, cold
  • 1/4 tsp. apple cider vinegar
  • 3-4 tbsp. ice-cold water

Ingredients for spiced peach filliing:

  • 1 large peach, peeled and pitted
  • 1/4 tsp. ground ginger
  • 1/4 tsp. cinnamon
  • 1 tsp. lemon juice
  • 2 tsp. flour
  • 1 tbsp. sugar
  • 1 egg, beaten
  • Pinch of sugar, for tops

Directions:

  1. MAKE THE CRUST: In a small bowl, stir together flour and salt with a fork. Cut butter into chunks, add to flour mixture and stir gently. Add remaining butter chunks. Work the butter into the flour until evenly incorporated, and the dough almost comes together in clumps when you squeeze it in your hands.
  2. Add the vinegar and 3 tablespoons of the ice-cold water. Stir with a fork, and the dough will easily come together into a mass. Scoop dough onto a piece of plastic wrap, shape it into a disk and store it wrapped in the fridge for 30 minutes.
  3. Preheat the oven to 350 F and line a small sheet pan with parchment. Place the jar lids with the rubber side down in the ring on the parchment paper.
  4. FOR FILLING: Thinly slice the peach and combine it with the ground ginger, cinnamon, lemon juice, flour and sugar in a small bowl. Stir very well. Set aside.
  5. Flour the counter, place the dough in the center and then flour the top of the dough. Begin gently rolling the dough out away from you, making a quarter-turn clockwise after every two rolls. When you have a circle large enough for four circles, you’re ready.
  6. Place one jar lid on the pastry and use a knife to cut ¼ inch around the lid. Repeat one time. Use just the lid top, not the ring, to cut out two pie tops. Gently move the bottom pie crusts to the jar lids with rings and press them into place.
  7. Scoop half of the peach mixture onto each. Top the peach mixture with the pie tops. Brush beaten egg generously on each mini pie. Sprinkle with sugar, if desired.
  8. Bake for 35 to 37 minutes, or until the filling is bubbling and the crust is brown. Let cool 5 minutes.

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