Saturday, February 27, 2010
Thursday, February 25, 2010
If you remember this post, I promised to show and tell (mostly show) my ideas on revamping my Little Gal's wardrobe.
Tuesday, February 23, 2010
Saturday, February 20, 2010
Friday, February 19, 2010
Thursday, February 18, 2010
Wednesday, February 17, 2010
First off, you'll need mini jam jars (the crust recipe should provide enough for 8) like this one:
If you have your jars, you probably have everything else you'll need to make these delicious babies.
Now create your pie fillings! Use your favorite fruit, or whatever you have lying around. For instance, I made some amazing peach pies in the fall, but since peaches aren't in season I used jarred peaches for these little pies and they were still very yummy.
Basic Pie Filling Recipe:
2 C prepared fruit (peaches, apples, cherries, etc.)
2 T sugar (use brown or white, depending on your fruit. I used brown for my peach and apple pies)
2 T flour (less for dry fruits, like apples)
1 T butter (to be divided among the prepared pies)
Seasonings of your choice. I used about a teaspoon of pumpkin pie spice for both the varieties I made in these pictures. Be creative!
Take your pies out of the freezer and remove the lids. Place the pies on a baking sheet and pop into a 375 degree oven for 50-60 minutes, until the insides are bubbly and the crust is golden brown.
Pop them out or eat them straight from the jar, smothered in ice cream...
Note: if baking fresh or thawed pies, bake for 45 minutes.
The pies won't explode. Stop having a heart attack. If you are concerned, you can place them in the oven to warm while it preheats. Props to Our Best Bites for first introducing me to this awesome dessert!
I wonder if your pies made it to the freezer at all? Mine did, but only because I had leftover pie bits and made myself a little galette to hold me over.