Peach Sour Cherry Pie in a Jar
Servings
8jars
Servings
8jars
Ingredients
Oatmeal crumb topping
Instructions
  1. Make crust and refrigerate for at least one hour.
  2. Preheat oven to 400.
  3. Place cornstarch, 2 T of sugar and cinnamon in small bowl.
  4. Peel and slice peaches about 1/2 inch thick, placing them into a bowl along with the cherries (water drained). Toss with 1 teaspoon of lemon juice.
  5. Melt 1 T of butter in a large saucepan. Place fruit into pan and add 1/4 sugar to the mixture and cook on medium heat for about 2 minutes. When fruit is just starting to cook down, add the cornstarch mixture and cook on medium-high head until the filling thickens. Remove from heat and place into a bowl to cool. Filling should be room temperature or cool before using (can also do this a day ahead of time and put in refrigerator).
  6. While filling is cooling, prepare your jars. Roll pie dough until it’s about 1/4 inch thick – just as you would for a single crust pie. Using the lid from one of the jars, cut 8 circles and place each circle at the bottom of each jar.
  7. Roll the dough a second time and begin cutting strips that are about the width of the jar. You will use these strips to line the sides. While you want to touch the dough as little as possible, don’t kill yourself on this step. Although the picture below shows a lot of dough on the top, I generally just bring the dough right to the edge.
  8. Once the jars are lined, chill in the refrigerator for at least 15 minutes – 30 would be better if you have the time. This is also a great step to do a day ahead of time. While waiting for jars to chill, make your topping (also can do a day ahead of time). Put the flour, oats, brown sugar, cinnamon, and salt in a food processor and pulse several times to mix. Scatter the butter over the top. Pulse repeatedly until the mixture resembles fine crumbs. Empty the crumbs into a large bowl then rub them together between your fingers until you have large, buttery crumbs.
  9. When the jars are chilled, place filling into each jar. Fill each one to the top and cover generously with the topping mixture.
  10. Place jars on a parchment-lined baking sheet and bake on 400 for about 35 minutes until brown on top. The bottom of the jar should look golden brown. I dissected the bottom crust on this one and it turned out flaky and crisp.
  11. Cool completely before eating and enjoy!