My Accidental Tart Pies

I woke up this morning with a mentality of kitchen play.  I had a lot of fruits in the fridge and always a pantry full of baking ingredients.  My idea was to make pies in jars because I had a lot of mason jars just lying around in the garage.  I set everything up–mise en place and was rearing to go.  First up, the fillings.  I sliced, diced and mixed in the fruits with along with the filling ingredients.  Second, the pie crust.  I was excited to try a new recipe for this crust, which I will share with you in a little bit.  Next up, the mason jar.  Well, I didn’t exactly have the correct size, but I figured, eh…I can make it work.

All good and ready to go…

pie filling CHECK;
pie crust CHECK;
mason jars CHECK;
baking pan CHECK
…until I started to mold the pie crust and place it inside the mason jars.

I couldn’t get my hand to fit all the way to the bottom of the jar…LOL!  I know, I know…I should have known better.  So onto plan B.  Broke out the mini tart pans and I was back in business.

And so, my attempt for cutesie mason jar pies will have to wait for another day.  Meanwhile, I still had great fun making these accidental pies, as I now call them.


Pie crust

-1 3/4 cups all-purpose flour

-1/8 teaspoon salt

-1 cup (2 sticks) butter, room temperature soft (or melted)


1.  In a large bowl, combine flour and salt, mix well (I normally place everything in a board and do my mixing there–this is optional).

2.  Add the butter and mix.

3.  Set aside until ready for use.

NOTE:  If you are making a 9-inch pie crust, press the dough into a 9-inch pie pan all the way up the sides.  This is a soft dough.  If it sticks to your hands, wet them a bit.  Scallop the top edge by pinching it all the way around.


-1 tbsp lemon juice

-1/2 c. sugar

-1/2 tsp cinnamon

-Dash of nutmeg

-2 tbsp flour

-1 tbsp butter, cut into small pieces

For this recipe, I had three different fruits at home–1 large granny smith apple (cored, peeled and diced);  2 small peaches (remove seed, peeled and diced) and 1 cup red currants (remove from vein)

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Preheat your oven to 400 degrees if you’re baking them immediately.  Bake for about 12-15 minutes, or until the crust is golden brown.


1.  Combine the ingredients with fruit through flour.   Set aside.

2.  I had six mini tart pans, so for each one, I press the dough in each pan all the way up the sides, then scalloped the edges all the way around.

3.  Place about 2/3 cup of filling in each pan

4.  Use the remaining pie crust and shape it to fit the top of each pan.  It does not have to be a perfectly round shape top crust, nor does it have to cover the entire top pan.  You actually want to have some fruits around the edges showing to achieve a rustic look.

By the way, I also played around with sprinkles, too!  Bon Appetit!–gcc

Pie Crust recipe adapted from “Beautiful Breads & Fabulous Fillings, The Best Sandwiches in America” by Margaux Sky
Filling recipe inspired from “Mason Jar Pies… A Little Bit Of Heaven!” FoodBable online