Perfect Peach Pie in a Jar Recipe
Of all the homemade pie recipes, we are hooked on peach, and for a good reason! One, it's delicious, and two... it's delicious! And these adorable peach pies baked in a jar are not only super cute, but they're super easy to make with Pillsbury™'s pie crust. We feel this fact is reason enough to make this adorable Peach Pie Recipe every chance you get -- we promise you'll be happy you did!
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 4 (4 oz.) jar pies;
- 1 box Pillsbury refrigerated pie crusts (2 crusts)
- 4 large, ripe (but not mushy) peaches, peeled, pitted, and sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 teaspoon nutmeg (optional)
- 1 tablespoon cornstarch (or ground instant tapioca) sugar for top of pies (turbinado, or raw sugar, works well for this) toppings as desired
- 4 (4 oz.) wide-mouth canning jars
Step 1: Preheat the oven to 400 degrees. Allow pie crusts to sit at room temperature for 10 minutes before using. Meanwhile, clean and dry the jars. Unroll the first crust on a cutting board and cut into quarters. Fit one quarter into each jar, pressing crust to fit upsides and along the bottom of each jar.
Step 2: In a large bowl, combine peach slices, sugar, lemon juice, salt, vanilla, cornstarch, and nutmeg (optional). Let sit 5 to 10 minutes until peaches are juicy.
Step 3: Cut 4 circles from the second crust, each approximately the same size as the mouth of the jars. Cut each circle into strips.
Step 5: Using the lattice pie crust technique (weaving basket-style), add strips to the top of the pies. Gently wet the strips and sprinkle with sugar.
Step 6: Place jar pies on a baking sheet in a preheated 400-degree oven. Bake for 20 minutes, then reduce heat to 350 and bake for 10 to 15 minutes. Remove pies to a cooling rack and cool completely before serving.
Whipped cream dusted with nutmeg or cinnamon, cinnamon ice cream, vanilla bean ice cream, peach syrup, or mashed berries.
The canning-jar covers can be used to transport these pies to a picnic or potluck or even give them out as favors at a birthday party or wedding!
Glazed Fresh Peach
The perfect peach is sun-ripened, tangy, and sweet at first bite, yet subtle and firm, and leaves a melt-in-your-mouth sweetness unmatched by any piece of chocolate. Use this peach pie recipe to enjoy the perfect peach. This recipe is made with peach nectars and fresh peaches.
What will you need?
- 1 pie case, 9 inches
- 3/4 cup sugar
- 3 tablespoons corn
- 1 can (12 ounces) of peach nectar
- 2 tablespoons of lemon juice (fresh)
- 1 teaspoon of the lemon vine (
- 3 kilos of firm peaches, peeled and thickly sliced, chilled
How to do it?
Bake crust at 450 F for 10 to 12 minutes; cool down.
In a saucepan, combine sugar and cornstarch over medium heat.
Gradually add peach nectar, lemon juice, and lemon.
Cook over medium heat, constantly stirring, until the sugar and corn dissolve. When the mixture becomes cloudy, remove from heat and let cool.
After the mixture approaches room temperature, refrigerate the peach nectar mixture to thoroughly cool it.
Arrange half of the sliced peaches in the baked and cooled pita. Pour half of the cooled glaze over the peaches. Repeat with remaining peaches and icing.
Refrigerate the peach pie for at least 2 hours.
Serve alone or topped with candied pecans and or vanilla ice cream sundae.
Tips for cooking and substituting ingredients
Peach pie is a summer staple that far too many Georgians enjoy, and the rest of us struggle with. Make sure you choose real peaches if you are outside the peach country. Harvest time around the United States peaks in July and August, with some range before and after depending on the type of peach involved.
A Selection of the Best Peaches
When the peach color turns green to yellow, it is ready to be picked. The best way to tell if a peach is ripe or not is by gently squeezing it. It shouldn't bruise easily, but be firm enough to give your fingers a little stretch. Once you've picked the perfectly ripe peach, it will keep in the fridge for up to two weeks. If you must ripen them quickly, put them in a plastic storage bag overnight or ripen them on the counter, ensuring that each peach is not touching and is lying on its side, not the bottom. The peach-yellow seed should have a golden hue behind the reddish rose. In terms of fragrance, peaches should give off a sweet scent. If there is no smell, the peach is not yet ripe.
Pie with Peaches and Marzipan
- 300 g of sharp flour
- 100 g of margarine
- 50 g of cream 20% mm
- 100 g of brown sugar
- 1 bourbon vanilla sugar
- 1 egg
- 200 g of marzipan
- 2 large firm peaches or nectarines
- 2 level spoons of brown sugar
- 1 teaspoon of cinnamon
- 1 level teaspoon of density
- 1 egg
- Almond leaves
Peel the skin off the peaches. Separate from the stone. Cut each half of the peach in half, then cut each quarter into 4 more thin slices so that you get 16 slices from one whole peach.
Spread the marzipan with a rolling pin so that a circle with a diameter of about 23 cm is obtained.
It can be rolled out on a silicone mat using a fondant rolling pin, or if you don't have a silicone mat, roll it out between two sheets of cellophane using a regular rolling pin. Remove the unevenness with a knife or a plastic spatula/spatula for cutting the dough/fondant so that a circle is obtained as regularly as possible. Snack on the excess marzipan.
Remove the dough from the refrigerator. Take 2/3 of the dough for the base, and return the rest to the fridge.
Line a tart mold with a diameter of about 25 cm with the dough, spreading the dough with your hands on the bottom of the mold and lifting the sides of the dough slightly above the edge of the mold. Then level the bottom and sides with a rolling pin or a glass. Remove the excess with a knife or spatula. Finally, prick the bottom of the dough with a fork.
Transfer the marzipan to the bottom of the separated dough by taking the separated marzipan on the cellophane and flipping it onto the dough, then carefully remove the cellophane. If the temperature is very high and the marzipan sticks to the cellophane, put it in the freezer first.
Arrange the peach slices over the marzipan sprinkled with brown sugar. Put the cinnamon in a tea strainer and gently sift it over the peaches. Do the same with density.
Remove the remaining 1/3 of the dough from the refrigerator and spread it the same way as marzipan (between two sheets of cellophane). Place the mold with the tart over the dough and remove the excess with a knife.
If desired, cut the dough with a net knife or make several parallel cuts with a regular knife. Transfer over the peaches in the same way as the marzipan (together with the cellophane, then remove the cellophane; if it sticks, cool it briefly in the freezer).
Beat the egg with a fork, then use a brush to coat the surface of the dough. Sprinkle with almond flakes.
Bake at 180 degrees for 40 minutes on the middle rack.