Well this has been the summer for non traditional weddings. As you saw from my last post I did the tiramisu wedding and this wedding was just as fun and challenging! The reception was in an amazing event barn very close to my house, and the weather was 100 degrees outside, and no AC ! However good planning and some big ass fans (that is what they call themselves), it went great! The bride is the daughter of dear friends of ours, in fact we all consider ourselves family , and so the desserts could not disappoint!
Neither were huge traditional wedding cake fans, so we decided on cupcakes, and since the reception was in a barn and rustic chic I suggested the pie route. I search on Pinterest and bam pie in mason jars, PERFECT!! She chose dutch apple and triple berry! I am posting the directions on how I did them in jars, for the apple recipe see previous post, and I will give the recipe for the triple berry, but any pie flavors and recipes will work. What I discovered was one pie recipe made approx 10 jars(8oz).
What you Need:
8oz squat canning jars – I found Kerr was the brand that carried the size I wanted.
Pie crust sheets – 3 pies per sheet if double crust/lattice top, 4 if dutch topped
* Preheat your oven to 425 degrees with the baking sheet in the oven to heat up as well.
* Make your pie filling and set aside, spray the insides of your jars with cooking spray.
* Roll out your pie crust sheet one at a time, using a sharp knife or pizza cutter cut out 7-8in squares for the bottom crusts. The extra cut in 1/2 inch thin strips for the lattice tops.
* Place the square in the jar leaving the corners out over the lips of the jar.
* Place filling in the jar till it is almost level with the top of the jar ( just about 1/4in lower). I used a scoop that was about 1/3 cup.
* Now place your cut strips in a lattice pattern, using scissors cut all the ends of the pastry dough so there is about 3/4in over the lip. Pinch thee dough together, and fold it over creating the edge of the crust. Using your fingers or a fork crimp the edges the way you do any pies.
* Brush the top of the crusts with an egg wash or a butter oil, sprinkle with sugar in the raw (coarse sugar).
* Place them on the preheated sheet in the oven and bake at 425 degrees for 10-15mins, rotate the cookie sheet, reduce heat to 325 degrees and cook for another 15-20 mins.
* When they are done they should be golden and very bubbly!
* For the dutch top, simply place the bottom crust, fill, trim the edges, fold and crimp. Top with the topping and bake same as above.
1 1/2 cup of : strawberries, raspberries, blueberries.
3/4 cup sugar
1/4 cup corthstarch or tapioca
zest and juice of 1 lemon.