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The Kitchen Table

Mason Jar Lid Pie

9 years ago

Honeycrisp apples were on sale, and just pulled a small pie out of the oven. OOOOO, that aroma! Home-made crust of course. C'mon, it only takes 5 minutes to make perfect dough.

Then spotted a nifty idea, the topic of this post. Individual mini pies, made with Mason Jar Lids. How clever and convenient for lots of occasions. Got lots of extra lids, regular & wide mouth. And definitely will make more than just two! The link to the recipe is below. With pictures.

Here is a link that might be useful: Mason Jar Lid Pie

Comments (13)

Pieonear
9 years ago
YUM...sounds so good.
Jasdip
9 years ago
Now you've got me craving apple pie! These little pies are adorable. I only have the small rings though, and they would be too small.

Guess I'll just *have* to make a full sized pie today instead. ;-)
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I also have a dozen of them and no, they aren't worth big bucks. Not really worth small bucks even, but I like mine. My dozen was a gift from Gardengrl, who also thought they had the rings and lids and didn't know what to do with them otherwise. Mine are short and round and have metal red lids. Some of mine are in my kitchen, they make a great "salt pig" for my sea salt, so one holds Fleur de Sel, one red Hawaiian sea salt, one plain white kosher salt. They are just the right size and shape to dip a "pinch" of salt out of. Another one holds packages of Equal and they are great holders for "sprinkles" when the granddaughter and I make cookies. Annie
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The issue with old jars is with the threads on the neck. If the lid fits, it's useable. The MAJORITY of jars in my supply are second-hand. They're hand-me-downs, auction finds, and goodwill purchased. Mine get used for pressure canning as well as HWB. I have not had a jar break on me in decades, unless it's one I've dropped. I have never counted how many jars I have, but given I may put up three or four hundred bottles of produce, you can imagine. I buy new ones only when I run out of a particular size. Just check them first, as you did and clean them well.
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Wow tons of thanks to all of you so much!!! But I still have some specific questions. Would appreciate if you guys could answer me directly and straight. 1. If I'm going to make smoothies in 3 Ball Jars and put them in the FRIDGE which I'm going to finish each of them in 3 days. Does it matter whether I use 2 piece metal lids or 1 piece plastic lid, if it does matter, which is better? 2. If I'm going to make smoothies in 3 Ball Jars and put them in the FRIDGE which I'm going to finish each of them in 3 days. Does it matter if I pour the smoothie 1/4 inch to the headspace or just half of the jar, is there a saying that less air in the jar then it's gonna keep fresher for this particular circumstance? 3. If I'm going to make smoothies in 7 Ball Jars and put them in the FREEZER which I'm going to finish each of them in 7 days. Does it matter whether I use 2 piece metal lids or 1 piece plastic lid, if it does matter, which is better? If I'm going to make smoothies in 7 Ball Jars and put them in the FREEZER which I'm going to finish each of them in 7 days. Does it matter if I pour the smoothie 1/2 inch to the headspace or just half of the jar, is there a saying that less air in the jar then it's gonna keep fresher for this particular circumstance? 5. Compare an used 2 piece metal lids(which has previously been used as a preserving way), a new 1 piece metal lid and a new 1 piece plastic lid, which seals best, better, least? 6. I know we can still use the 2 piece lids later on for opened canned goods if we like, but is it true that you can't use the flat for the 2nd time for preserving sake? Thanks in advance!! Mua~~~
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Glass jars using a glass lid that was clamped in place: That type of jar will have a pair of deep indentations on its side and under the top rim where the bail hooked in place. The seal was a flat, large diameter rubber washer. If the toggle-bail is gone, those indents will identify this type of canning jar. If those indents are missing, then this jar was intended for some other use besides canning, maybe a jar having a lid with a knob. Canning jars with screw-on metal lids were sealed with a flat rubber gasket. The inside top of the lid was usually lined with glazing to keep the contents from contacting the lid metal. The sealing gasket may have had a tab that protruded beyond the lid. Its purpose was to help unseal the can at opening. One pulled on the tab to pull the seal ring from under the lid. This relieved the vacuum and made it easy to unscrew the lid. Both of these types were superseded by a jar having coarse threads at the top and used a thin metal scew-on ring with that held a relatively flat lid. This lid was slightly domed and had a thin elastomer seal bonded to it. This lid had a superior feature in that it indicated if the jar was properly sealed. During canning, after tightening the ring, the dome would snap down with a 'pop' sound as the contents cooled and drew a vacuum. The canner could test a jar for seal quality by pressing the center of the lid. If a good vacuum existed, the lid would already be snapped down and taut; If sealing had failed, the lid would be domed upward and could be pressed down. That can would not be stored and its contents used shortly. If desired, the caned goods could be stored without rings, and the rings removed for use on the next batch. However, those rings were inexpensive and most canners left the rings in place as added assurance that a lid was not lifted. After storage, the canner could check his/her stored stock for seal integrity. To open this jar, remove the ring and pry the lid off; Discard the lid, the ring is reusable.
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lucillle
9 years ago
It looks like the bottom is the metal side so no worries about BPA for older lids?
The are so cute, would be perfect for the holidays.
Adella Bedella
9 years ago
That's a cute concept.

Softball size Jonagold apples are on sale here for $.88/lb. Bought five on Thursday. Cut one up for fruit salad and another into slices for the kids to eat. These were so tasty...they were the right amount of sour with the contrast of sweet. I went back on Friday and bought 25 more. I cut a few up for applesauce, the rest are currently in the dehydrator as slices and fruit rollups.
oldfixer
Original Author
9 years ago
The small rings would be great for snacks & lunches. Make bunches and freeze some. Adelle didn't make deep dish pie, or baked w/caramel and maple syrup???
Adella Bedella
9 years ago
I don't eat cinnamon and I'm not good with pie crust. Once in a while I will make an apple crisp. I thought about it, but I ran out of apples.
lisa_fla
9 years ago
I noticed a DQ commercial showing their blizzards this month-either pumpkin or apple pie!
sheilajoyce_gw
9 years ago
I love our family apple crisp recipe. My aunt was a good cook, and this is one we saved. Tastes good hot or room temperature, and it is especially good a la mode.
sylviatexas1
9 years ago
Those are adorable.
Sue_va
9 years ago
That would be perfect for us loners. I haven't done any canning for many years, so don't have any lids, but I think I will round up a few and try that out. Always looking for something to freeze for later.

I remember my mother made the left over pie dough cookies. She sprinkled sugar, cinnamon, a little canned milk, and sometimes cocoa, over them before baking, and called them "stickies." I also made them for my children.

Sue

This post was edited by Sue-va on Sun, Sep 21, 14 at 20:36
Sally Brownlee
9 years ago
I want to try these too!
I made these little treats last week for a picnic
They are Granny Smiths hollowed out and filled with pie filling and baked.
They were a lot of work! I made 12
lucillle
9 years ago
Those are yummy looking Salgal!! I bet it was a fabulous picnic!
oldfixer
Original Author
9 years ago
Well, so much for all the hoopla about Honeycrisp. They won't be on my list, at least not for a pie. My tastes lean more toward a Granny Smith. Sometimes I'll add a Pear or two, and make a "Prapple" pie. Haven't done the mini-pie yet, debating on what filling to use. Could even be a cream pie?

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