SINGLE SERVING PIE CRUST RECIPES

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SINGLE CRUST PEACH PIE RECIPE | ALLRECIPES



Single Crust Peach Pie Recipe | Allrecipes image

My mother made this pie several times a month in the fall with fresh peaches from the Western Slope of Colorado, the BEST peaches in the world! It is still one of our family's favorites!

Provided by Lori

Categories     Desserts    Pies    Fruit Pies    Peach Pie Recipes

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Yield 1 pie

Number Of Ingredients 6

¾ cup white sugar
2 tablespoons butter, softened
? cup all-purpose flour
¼ teaspoon ground nutmeg
6 fresh peaches - pitted, skinned, and sliced
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
  • Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

Nutrition Facts : Calories 249.7 calories, CarbohydrateContent 37.5 g, CholesterolContent 7.6 mg, FatContent 10.4 g, FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 3.7 g, SodiumContent 140.4 mg, SugarContent 23.3 g

SINGLE SERVING PIE IN A JAR RECIPE - FOOD.COM



Single Serving Pie in a Jar Recipe - Food.com image

A too cute idea from http://www.ourbestbites.com/2009/09/single-serving-pie-in-jar.html . This is a great gift-giving idea for a wedding, party favors or everyday. The half pint jars with wide mouth and straight sides can be purchased and/or ordered from your local hardware store, Amazon, Fred Meyer's or a feed store for about $9. Also, keep a lookout at garage sales. The jars are made of tempered glass and can handle the heat. Vary the fillings and it has been suggested making pumpkin or even chicken pot pies. These can be baked immediately, but designed to be baked frozen. Keep the heat high to promote a crisp crust, otherwise a lower heat will melt the butter producing a soggy crust. Don't worry about how long these can be frozen for they probably won't last that long. One more tip, it has been suggested to place a silpat sheet on the bottom of the baking sheet to prevent the cups from sliding around. For best show, allow to cool and pop the pies from the jars onto a serving plate.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 pies, 4 serving(s)

Number Of Ingredients 17

unbaked double pie crust (homemade or store-bought)
2 cups prepared fruit (apples, peaches, plums, berries, etc. pitted, diced, peeled, etc.)
2 tablespoons sugar (brown or white, more or less depending on sweetness of fruit)
2 tablespoons flour (more if fruit is juicy)
1 tablespoon butter, divided
1 pinch cinnamon
1 pinch nutmeg
1 dash vanilla extract
1 dash almond extract
1 pinch citrus zest
1 pinch salt (all your choice of a dash or pinch for flavoring)
additional melted butter and sugar
1/4 cup brown sugar
1/4 cup flour
2 tablespoons oats
1/4 tablespoon cinnamon
3 tablespoons cold butter

Steps:

  • Wash and dry 4 half-pint tempered glass canning jars with lids.
  • To make the topper, roll out dough and using the ring part as a cookie cutter, cut 4 tops; set aside.
  • Use the remaining dough to line the jars. No need to grease them. Begin at the bottom, pressing pieces together and inching your way up and around the sides sealing gaps. Make sure it's pressed all the way up to the top of the jar, slightly over topping so as to have enough to make a 'rim'.
  • Using 1 tablespoon butter, combine filling ingredients then divide between the jars, about a 1/2 cup per jar. Don't feel tempted to overfill because it will bubble over. Dot a pat of the remaining 1 tablespoon butter on top (about 1/4 tablespoon) over each. Place dough topper directly over filling. It will be large enough that the edge goes up the inside of the jar to the top. Crimp the side and top crust together with fingers to seal. If using optional crumb topping, combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine. Smooth dough edges around the rim then divide crumb topping evenly between jars over filling.
  • Make sure your top crust has a vent so steam can escape. Use a knife to make a couple of slits or a tiny cookie cutter for a decorative effect.
  • Brush with butter and spinkle with sugar.
  • Place metal lids back on and seal tightly; freeze.
  • To bake directly from freezer, remove lids and place on a baking sheet, setting aside for oven to heat. Set oven to 375 degrees. Once oven is ready, place in oven and bake for about 50-60 minute or until the tops are golden brown and the fillings are bubbly. If baking fresh and not frozen, cooking time should take about 45 minutes.
  • Filling and jars will be extremely hot; allow to cool. These can be eaten directly from the jar and depending on your filling, these can be popped out of the jar and onto a serving plate for the optimal serving suggestion.

Nutrition Facts : Calories 241.3, FatContent 12, SaturatedFatContent 7.4, CholesterolContent 30.5, SodiumContent 126.4, CarbohydrateContent 32.3, FiberContent 1.1, SugarContent 19.6, ProteinContent 2.2

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