Hi Friends, My Valentine's Day post is a little early this year, and it is a redux (originally posted 1 year ago.) I'm going to be away from the blog for a couple of days as we're revamping the office/study and are upgrading computers.
I first saw the idea on Lloyd & Lauren's blog, and if you do an internet search you can find several variations. I thought they would make perfect little Valentine's Day desserts.
I made a few changes; rather than line the entire jar with pastry I made a cookie and nut bottom crust because I wanted a ratio of more fruit than dough ~ as the jars only hold 1/2 pint.
For the bottom crust I used crushed vanilla wafers mixed with ground toasted almonds and a little melted butter. I add a generous sprinkling of cinnamon to the mix (optional.) The food processor makes quick work of this step. (Crushed graham crackers or almost any type of crushed cookies, and any type of toasted ground nuts could be substituted.)
I placed about 3 tablespoons of the mixture in the bottom of each jar then tamped it down firmly with the bottom of a small drinking glass and baked off for 5 minutes in a 375*(F) oven.
Use any favorite pie filling ~ I took a shortcut this time and used a ready-made pie filling.
Fill the fruit to 1/2 to 3/4-inch from the top of the jar and top with your favorite pastry dough. I cut the vent shape before placing the pastry on the jar, then "crimped" with the tines of a fork. Brush with an egg wash or heavy cream and sprinkle with sugar or sugar crystals if desired.
Note: If you want to use the lid and band with the jar (for storage or portability reasons) you'll want to allow head room so place the pastry below the top of the jar. The filling and crust will expand a bit while baking, but will shrink back down as the jars cool.)
I experimented with small vent holes and large ~ and fork crimped, as well as folded and crimped crust.I prefer the smaller size vent hole... but it's just a matter of personal preference.
The folded and finger-crimped crust stayed in place more securely than the fork crimped, and it didn't brown too quickly as the thinner fork crimped style did.
Place the jars on a silpat/silicone mat or parchment lined, shallow baking tray and bake until pastry is golden brown and filling is bubbling.
Serve warm or at room temperature... plain, with a dollop of slightly sweetened whipped cream or a scoop of ice cream.
I've received several emails inquiring about the canning jars I used in for these mini-pies. If you have trouble finding them in your area (usually you can find them in a hardware store), but if not they can be ordered from Amazon.com,
click the image to learn more: