Mini Freezer Pies (Leisa)

1 Batch All butter Pastry Crust

Basic Pie Filling Recipe:

2 cup washed and sliced fruit (peaches, apples, cherries, etc.)

2 TBS. brown or white sugar (depending on your fruit. I use brown for my peach and apple pies)

2 TBS. flour (less for dry fruits, like apples)

1 TBS. butter cut into small squares (to be divided among the prepared pies)

1 TBS. seasoning of your choice:  Pumpkin Spice, Nutmeg, Cinnamon, etc.

Mix up a batch of  all-butter pastry crust.  Grab a tennis ball-sized chunk of crust and roll it out to create the tops. Then cut your pie tops using the lid from one of your jars. Easy as pie! Set these aside for later.

Next, press the extra crust into the pie jars. No need to grease jars. Line the jars with the crust by pressing down with your fingers or a spoon.  Try to get crust close to the tops of the jars.  Now fill your jars to the top with your fruit filling.  Put a little chunk of butter on top of each filled jar. It makes the pies extra yummy.

Create a vent in your pie toppers.  You can be creative and use shapes like circles or hearts! Place the tops on the pies and, using your finger, seal the tops to the crust on

the inside of the jar.  Screw the lids on and you're done! 

Baking Instructions:

Take your pies out of the freezer and remove the lids. Place the pies on a baking sheet and Bake at 375° for 50-60 minutes, until the insides are bubbly and the crust is golden brown.

Note: if baking fresh or thawed pies, bake for 45 minutes.