Monday, April 4, 2016

Mason Lid Cherry Pies & April's Give-Away Apron

In the South we are fixated on mason jars.  We used them for our Sweet Tea, Lemonade, Beer or in my case, Diet Coke, bake pies or cakes in them, and of course use them as vases for our flowers.  However, when I saw this idea on FaceBook, I thought, "why not!"  However, instead of the jars, the rings and lids were used.
So, Sunday's dessert features hand-held Cherry Pies.  Perfect for picnics as the weather gets warmer or dress them up with some really good vanilla ice cream.  Easy to make, starting with my pie dough.

Perfect Pie Crust
4 cups King Arthur all-purpose flour
1 tsp. sugar
1 tsp. baking powder
1 tsp. salt
1 3/4 cups shortening (I use Crisco Butter-flavored in sticks for easy measuring)
1/2 cup cold water
1 tsp. apple cider vinegar
1 large egg

In a stand mixer, place all the dry ingredients and turn on low to combine.  While the mixer is running on medium speed, add the shortening, 1 T at a time.  Mix until it resembles "sand".  In a 2-cup glass measure, add the water, vinegar and large egg.  Whisk to combine.  Turn mixer on medium and pour the liquid into the dough, mixing only until it comes together in a ball.

Place dough on a lightly floured board and form into a log.
Divide the dough into fourths.
Flatten the pieces into round disks and wrap in plastic wrap.  If you're using the dough on the same day, refrigerate at least 1 to 2 hours.  However, this dough freezes well (for 6 months) if you place the wrapped disks into a quart freezer bag--label the date and you have pie dough when the urge hits you to bake:-D

To make the Lid Pies--I used a can of Cherry Pie Filling, but you could also make your own filling ahead of time.  Just make sure you cook your filling because these pies only bake 25-30 minutes.

Place the rings on a parchment-lined baking sheet.  Make sure the lid has the "rubber" side down away from the dough.

Preheat oven to 375F-degrees.  Roll out the dough and use a round cutter, larger than the  ring, or trace around the lid using a paring knife, about 1/2-inch large than the lid.  Place dough inside the ring.

Spoon 2-3 T of filling into the center of the dough.  Have a small dish of water handy and use your fingertips to dip in and run around the outside of the dough.  This helps the tops to adhere to the base.
Roll out more dough and cut circles the same size as the ring.  Use the paring knife to make a few slits in the top.  Place on top of the pies and press around the edges.  Use a fork to press the edges and give a decorative look.

Finally, beat one egg with 1 tsp. water and brush on top of the pies.  Sprinkle the tops with Demerara Sugar.
Place pies in the preheated oven for 25 to 30 minutes or until golden brown.  

Allow to cool slightly.  The lid allows for the pie to be pushed up and released from the ring.  You can serve these as "hand-held" pies or on a dessert dish with a little ice cream.  Enjoy!

This month's apron is also from "The Little House on the Prairie" collection.  I loved the tiny flowers and the vintage look of this fabric.  Comment on any posts this month and you could be wearing this lovely apron!


  1. wow I would have never thought of using mason lid this creative! The pies look scrumptious, Susan.

    1. Not my idea...but really a cool way to create "small pies!"

  2. I also saw this on FB and I just knew you would be making them!! Love the little pies and love the apron!

  3. Your little pies are adorable, Susan. I bet they taste even better! Thanks for reminding me about your pie crust dough. I need to make more to have on hand. Have a great day! xoxo ♥

    1. You're welcome! It's really no-fail and makes such a flaky crust on top of being able to freeze well.

  4. I am so going to make some mason lid pies! SO adorable, and they turned out great! Time to pin!

  5. Your apron is gorgeous. The pies look yummy.

  6. These look so good, and I have some cherries in the freezer!]
    Beautiful apron for April... I am amazed you make so many. Lovely fabrics!

  7. I am going to make some mason lid pies! They look so yummy and easy. Beautiful apron for April.

  8. Mmmmmmmmmmmm! like the idea of mini pies and cherry is one of my favorites. Susan, your apron is lovely.
    stamping sue

    1. Thank you. I love these fabrics from this collection.

  9. Those are the cutest little pies! They'd have lots of applications, too. As always, your aprons are wonderful. This green is terrific!

  10. Very cool and they look amazing! I think these would make great entries in the state fair...Perhaps a Shaker Lemon Pie version...Hum. :) Lv, me

  11. These pies look so good. And I can make some without any sugar which is a big plus for me. Strawberries are in season here now but my favorite small pie would be peach...or apple! Love the pretty print in this new apron, Sis. Hugs, Diane

  12. 1 - The apron is just beautiful, and I'd love to be the winner!!
    2 - I cannot wait to try this recipe with my canning lids and rings!! It sounds marvelous :)

  13. Good sharing with healthy recipe, yes, apple cider vinegar (ACV) helps to boost metabolism, blocks the body’s storage of dietary fat plus breaks down and dissolves existing body fat. A study at Australia’s University of Sydney in which subjects who consumed two tablespoon of ACV daily experienced fewer surges and crashes in blood sugar levels. Read more at:

  14. Just heard about the canning lid pies - can't wait to try. Love the apron - colors (green) match my kitchen aid mixer. Green is my favorite color and love this combination. Nice design, too. First time I've seen your blog. Look forward to seeing more. Ranee (USA) MN