I instituted a family tradition for President's Day. Every third Monday in February, I make a cherry pie in honor of our great first president, George Washington. Not everyone in my family has appreciated this tradition, but that didn't bother me. I love pie. I enjoy cherry pie. And, It always provided me a great teaching moment on honesty (urban legend or not).
I didn't want to give up on this tradition just because we are now empty nesters. But I must admit, eating a whole cherry pie, just my husband and I, did seem a tad daunting. All those calories for two people is a bit unfair. That is why I jumped on an idea I read about in the December issue of Family Circle, "Pie in a Jar." As the magazine reported, "Mini pies baked in Mason jars are the ideal indulgence. There's no need to cut and serve. They're great for parties. And great for your waistline...as long as you eat just one."
I purchased my wide mouth, squatty mini-jars at The Red Barn in Santaquin, Utah, but you can also buy them direct on line. Simply make your favorite double pie crust recipe or buy the ready made kind in the refrigerated section of your local market. Cut out a circle of the pie dough, using the lid that comes on the jar as a pattern. Press the dough in to the bottom and up the sides of the jars.
Add your favorite filling to the lip of the jar and top with a four inch round piece of dough. Just plop it on top. No need to seal.
I had a little dough left over so I cut it into strips and dipped the strips in some cinnamon-sugar mix. I put the strips, along with the jars, on a cookie sheet in a 350 degree oven for 55 minutes. Use a spatula to remove the pie strips after about 20 minutes so they don't burn.
And they were quite tasty too. A great mini solution for any maxi pie craving.