I know someone who did this for a wedding - but she did apple crisp, not pies. Froze some jars first and then took out of freezer for 10 min placed into cold oven then baked at 375 for 30-35 mins, said they turned out well. I also saw a cheesecake recipe using canning jars. Don't know if I'd want to reuse the jar(s) (for canning or baking) afterward though. Going from freezer to oven might stress it too much, even if it didn't crack during baking the first time, it might crack the second (or later).

Here is a link that might be useful: Philly chessecake in a jar

caboodle,

That sounds adorable! I'm not a big pie fan either so that could be a fun way to make some for my husband.

I was thinking on a slightly simpler variation --- I'd had a plan to make some apple crisp kits for gifts. Can apple slices in very light syrup, and give them away with little baggies of crumb topping minus the butter, with instructions to drain the fruit and put in a pan, cut butter into topping, and bake.

I also thought I'd keep some for our use to bake up for an easy sweet fruity breakfast.

Only when I finally got a chance to try this last weekend, my apple slices got too mushy by the time they were heated through to can! I ended up having to cook out the water and can them as sweetened applesauce (I don't usually sweeten my applesauce, so it's not something I'd have ever set out to can).

The apples were a variety that I've found able to stand up to baking quite well in the past, but there were a number of factors that probably contributed to their demise. (HUGE pot of them, so they took a long time to heat through; not as fresh as I'd have liked by the time I got to them; and a hot August, which, the farmer I bought them from told me later, left them softer than usual.)

I decided to go with the freezer for the quick-breakfast-crisp apples; I got some Ida Reds an will freeze them in some little individual-serving baking dishes, then remove them and FoodSave them, so they'll be in the shape of the dish when I take them out to cook, and we can eat them right from the same dish, no fuss no muss.

Will come up with some other gift.

Z

Judy, that sound like a very thoughtful and practical gift - something my non-baking (these advanced days, almost non-cooking!) mother could prepare and serve when she invites a friend over, making 2. I'm going to keep that in mind, I often freeze and can small portions (1/2 pts) of things to take her....

Wouldn't work in this household well though...We Like Pie! I can pass on cake and rarely bake one unless taking it someplace, but pie? We're in trouble with those. It's 1" slices just about every time we pass through the kitchen and it's gone before you know it :)

Zabby, I wonder if it they were mushy because of the type of apple you used. Mine weren't mushy, but I used a pie apple (can't remember which, though).

Morz, I thought it would be a very nice gift idea for someone who doesn't bake much.

Ajzmama, I did mine as a crisp/crumble, too. But I like the idea of freezing many miniature pie crusts. That would be a neat idea for a wedding.

Judi

Judi,
I used Spartans, which I've baked with many a time before and had them hold up well.

I think there were a number of factors: it took me longer to get to this project than I'd thought, so they weren't as crisp as when fresh; I had a very large pot ful, and I think the bottom ones were getting cooked while I waited for the top ones to be heated through; and the farmer just told me the other day when I went back for more apples that the very hot August we had affected certain varieties, including the Spartans---that she found they were usually a much sturdier apple than this year's crop.

I haven't canned apple slices before, but I can a lot of pear slices, and I make a lot of applesauce and also bake with apples, so I thought I had a handle on what local varieties would hold up to cooking. But both mother nature and the kitchen sometimes hold surprises for us all....

I LOVE the image of a bunch of cute little miniature pie crusts, btw.... ;-)

Z

What a great idea!! It would be such a cute little gift. Thanks for sharing with us!

I have several kinds of tempered glass jars and bowls that I use for baking now and then. Some I have had 20 years now. Not one has failed. Just don't shock the glass by sudden heating or cooling, and it will be fine.

You are baking the pie using the canning jar to bake it in?

If anyone wants single serving pie, you can use the pyrex custard cups to get a one serving pie.

That would work for your recipe: scoop pie filling into the cup and top with one of the frozen pastry rounds.

I use the Pyrex custard cups to make muffins since cupcake papers have gotten so high in price and I am too cheap to buy them any more.

That would work, too, but it also works really well to bake it in the same jar. And it's so darn cute.

Judi