Is there a more delicious way to fill a glass jar? This mini pie recipe comes from baker Dani Cone's "Cutie Pies" cookbook.

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Ingredients

For the Crust
For the Filling

Directions

Instructions Checklist
  • Make the crust: In a large bowl, whisk to combine the flour, salt, and sugar, mixing well. Add butter and mix gently using a pastry blender, a fork, or your hands, until butter pieces are well coated. Gradually add water, 1 tablespoon at a time, and continue mixing until pea-size crumbs have formed; dough should not be smooth and beaten together like cookie dough.

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  • Gather dough together and divide in half. Flatten each half into a disk and wrap with plastic wrap. Transfer dough to refrigerator for at least 1 hour and up to 3 days. Bring to room temperature before using.

  • Preheat oven to 375 degrees with a rack in center of oven. Make the filling: In a large bowl, mix together apples, butter, brown sugar, cornstarch, cinnamon, and salt. Add cheddar and rosemary and stir to combine; set filling aside.

  • On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness, lightly dusting with flour, as necessary, to prevent sticking. Cut out eight 2 3/4-inch circles and eight 4-by 8 1/2-inch strips, gently rerolling scraps as necessary. With remaining dough, use a fluted pastry cutter to cut out forty 3 1/2-by 1/2-inch strips, gently rerolling scraps as necessary.

  • Press one circle firmly into the bottom of each of eight 1/2-pint widemouth oven-safe glass jars. Line sides of each jar with one 4-by 8-inch strip of dough, pressing it into place, making sure to leave 1/2-inch overhang over the rim of the jar. Spoon filling into jars, leaving about 1/2-inch space from top of jars.

  • Beat remaining egg with 1/2 teaspoon water; set aside. Lay 3 of the remaining 3 1/2-by-1/2-inch strips of dough over one pie horizontally and evenly spaced, leaving the ends overhanging the rim. Starting from the left, take one additional strip and weave it vertically through the horizontal strips in an over-under-over-under pattern, leaving the ends overhanging the rim. Repeat process with a second strip of dough, evenly spaced, to create a lattice top. Use egg mixture to adhere. Repeat entire process with remaining strips and pies. Crimp edges as desired. Brush tops with any remaining egg mixture.

  • Place jars on a baking sheet and transfer to oven; bake until crust is golden brown, about 45 minutes. Serve.

Variations

To make pie pops as seen on "Martha," cut crust into 2 1/2-inch circles and fill with 1 tablespoon filling. Seal filling between two circles and insert an oven-safe lollipop stick before baking. Bake at 375 degrees for 25 minutes.

Oven-safe lollipop sticks available from

N.Y. Cake.

Reviews (13)

71 Ratings
  • 5 star values: 40
  • 4 star values: 13
  • 3 star values: 11
  • 2 star values: 4
  • 1 star values: 3
Rating: Unrated
08/01/2012
Just made cobbler in jars and could only find 8oz jelly jars with a straight opening in stores around town, but they aren't short and wide like the ones on the program. I did see them online ($10.99/doz) at ACEhardware.com
Rating: Unrated
05/23/2012
bjzmij, Not sure if you found the jars yet, but I found them on Amazon: http://www.amazon.com/gp/product/B0000BYD0F/ref=ox_sc_act_title_1?ie=UTF8&m=A1PVJENL0IJHJ4
Rating: Unrated
05/17/2012
I have not tried it yet, am unable to find the 1/2 pint wide mouth jars. Can anyone give me an idea. I have tried the stores here, tried Walmart on line, and tried the Ball / Kerr website. Also, I have never had a problem printing any recipes from this site. ??? Don't know what your problem may be. I have an HP printer.
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Rating: Unrated
10/09/2011
This recipe is GREAT, unique and delicious! We usually DVR all of Martha Stewart's shows, then we go on the website and get the accurate measurements, ingredients, etc.. so it makes the preparation super easy! We baked half amount of jars with apples and the other half with peaches! It turned out absolutely delicious! A must try! It's a perfect recipe for fall!
Rating: Unrated
10/07/2011
I've noticed that about the printing and why is there no show archive section any more?
Rating: Unrated
10/07/2011
Have to agree about the un-friendly print option. Less incentive to print and try.
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Rating: Unrated
10/06/2011
Great recipe! Everyone loved it! It makes a great personal dessert, literally hand crafted. So proud of myself!
Rating: Unrated
10/04/2011
The recipe is not printer friendly and comes out with all kinds of symbols on it. I have noticed that with other recipes as well - although not all. I am hoping that this isn't the latest on your website...making recipes unprintable. I love your recipes! I love your show! Please fix it!
Rating: Unrated
10/04/2011
i want to try this recipe so badly but the recipe has double directions and it drove my printer nuts ( it wouldn't print right ) i will wait until you fix it( and i know you will) i love your show sincerely aniece hemminger lebanon mo.
Rating: Unrated
10/04/2011
On my version of this website there are buttons along the page to left side of the recipe. There is a print button there that brings up the printer-friendly version of the recipe. It is kind of faint--not as noticeable as before but it's there. Hope that helps--
Rating: Unrated
10/04/2011
Love this idea. Will be trying it out. Why don't you have printer friendly option on your recipe site??? Please try to include that option because it is very helpful when copying these fantastic recipes. Thanks, Love the show.
Rating: Unrated
10/03/2011
What a shame that you have taken a giant step backwards to printer-unfriendly recipes.
Rating: Unrated
10/03/2011
Please make a "Print copy" option on your recipes again. You used to do this on the old website. The print option allowed us to copy into a word file without your formatting. That is so necessary to help us make use of these recipes. Thanks, JLuv