Cherry Crumb Pie in a Jar

Cherry Crumb Pie in a Jar takes around 35 minutes from beginning to end. For 13 cents per serving, you get a hor d'oeuvre that serves 40. Watching your figure? This lacto ovo vegetarian recipe has 45 calories, 1g of protein, and 2g of fat per serving. 72 people have tried and liked this recipe. Head to the store and pick up salt, baking powder, lemon juice, and a few other things to make it today. It is brought to you by Hossier Homemade. With a spoonacular score of 2%, this dish is improvable. Similar recipes include Cherry Pie-in-a-Jar, Crumb-Topped Cherry Pie, and Cherry Pie Crumb Bars.

Servings: 40

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the cherry filling, place the cherries, sugar, lemon juice, water and salt in a pot and cook over medium heat, stirring frequently, for a couple of minutes until the sugar has dissolved. Stir in the flour and continue stirring and cooking for an additional couple of minutes until the mixture begins to thicken. Cover, remove from the heat and let stand for about an hour or until the pot cools. The residual heat will cook the cherries through without breaking them down. Use right away or refrigerate for up to a couple of days To make the crumb mixture, combine the flour, sugar, baking powder, salt and cinnamon in a bowl. Pour in the melted butter and stir to combine. Let stand for about 10 minutes. Using your fingers, crumble the mixture onto a baking sheet lined with parchment paper Bake in a pre-heated 350 degree oven for 10 minutes. Using a spatula, rotate the crumbs to avoid burning and continue baking for an additional 10 minutes. The crumbs will be soft when you first take them out of the oven but will harden a bit as they cool. To assemble the portable pies, spoon a heaping tablespoon or two of the cherry filling into each of four 8 oz. jars, top with a heaping tablespoon or two of crumbs and repeat until you get to the top of the jar. You should have enough to fill four jars.

 

Step by step:

1. To make the cherry filling, place the cherries, sugar, lemon juice, water and salt in a pot and cook over medium heat, stirring frequently, for a couple of minutes until the sugar has dissolved. Stir in the flour and continue stirring and cooking for an additional couple of minutes until the mixture begins to thicken. Cover, remove from the heat and let stand for about an hour or until the pot cools. The residual heat will cook the cherries through without breaking them down. Use right away or refrigerate for up to a couple of days To make the crumb mixture, combine the flour, sugar, baking powder, salt and cinnamon in a bowl.

2. Pour in the melted butter and stir to combine.

3. Let stand for about 10 minutes. Using your fingers, crumble the mixture onto a baking sheet lined with parchment paper

4. Bake in a pre-heated 350 degree oven for 10 minutes. Using a spatula, rotate the crumbs to avoid burning and continue baking for an additional 10 minutes. The crumbs will be soft when you first take them out of the oven but will harden a bit as they cool. To assemble the portable pies, spoon a heaping tablespoon or two of the cherry filling into each of four 8 oz. jars, top with a heaping tablespoon or two of crumbs and repeat until you get to the top of the jar. You should have enough to fill four jars.

Nutrition Information:

covered percent of daily need