Oh, the fruits of Summer. I just love it when all the things are in season. There is nothing like the taste of a sweet red strawberry or a peach that is so juicy, when you take a bite it runs down your chin and arm. Going to pick beautiful cherries, blueberries, and blackberries (yes, you can get them at the grocer, but what’s the fun in that). More reasons to love Summer.
A couple of weeks ago I ventured to the local farmers market to purchase some peaches. I had found a recipe to make ‘Gingered Pickled Peaches’. The farmers market did not disappoint. There were bags of pink skinned peaches, bags of dark red cherries with the stems (I don’t know why, but I love it when they still have the stems.) There were blackberries, sweet potatoes, watermelons. With all this bounty I couldn’t leave with just peaches. I bought a little of everything.
Returning home with my bags of precious cargo I had a change of heart about the ‘Gingered Pickled Peaches’. I decided on something a little different ‘pie’, but not just any pie. I thought these little mini fruit pies would be easy, fun, and great to take on a picnic. Just put the lid on a carry along.
Mini Fruit Pies in a Mason Jar
(strawberry/blueberry)
*first you will need about 8 (8 oz.) wide-mouth canning jars
(and yes, you bake the pies right in the jars)
*6 cups of strawberries, cut into quarters
*1 cup of fresh blueberries or (6 oz.) pkge of frozen blueberries
*2/3 cup sugar
*1/2 strawberry preserves
*3 Tablespoons of cornstarch
*1 tsp. lemon zest
*1 pk. of refrigerator pie dough or make your favorite pie dough
recipe (I used the refrigerator pie dough for this)
*1 egg
*decorating sugar crystals
makes approximately 8 jars
1. Preheat oven to 350°.
2. Prepare the fruit filling is very easy: In a medium mixing bowl, gently stir
together the strawberries, blueberries, sugar, strawberry preserves,
cornstarch, and lemon zest. Gently stir until blended.
3. Evenly divide the fruit filling into each jar.
4. If using refrigerator pie dough, unroll 1 package and roll out. Using
a 3″ round cookie cutter, cut out the amount of circles needed to
place a cut-out in each jar.
5. Beat the egg in a small bowl and lightly brush over each pie dough
circle and sprinkle with decorative sugar.
6. Place the jars on a baking tray and bake for 30 minutes or until the
crusts are a golden brown and the filling is bubbling.
7. Remove tray from oven and place the jars on a rack to cool. *These
are very hot; please remember to use an oven mitt to pick up jars.
I hope you enjoy this recipe. It is easy, fun, and travels well.
Lemongrass and Green Tea 
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