It’s true that you really can make a cherry pie in a jar, and it is as tasty as you would ever want it to be. I fixed quite the dinner for Mr. Right and me one night this week, and the finale was cherry pie. Just so you will be totally in the know, the main course was made up of chicken cordon bleu, cucumber salad, and pasta with pesto (the basil came from my herb garden). We ate the meal in the courtyard and sipped a little vino while we munched away.
The pie was not only delicious, it was easy. In fact, it was so good that I made peach pie in a jar two nights later.
CHERRY PIE IN A JAR
Makes 2 servings
Preheat oven to 350 degrees
1 cup cherries, halved and seeded
1/2 cup sugar
1/2 cup dried oats
1 cup flour
1/2 teaspoon salt
3 tablespoons unsalted butter
Cooking spray
Half-pint canning jars
Whipped topping (optional)
– Mix the cherries with 2 tablespoons sugar and 2 tablespoons flour. Let sit for a few minutes so the juices will come out.
– In another container, combine remaining sugar and flour with 2 tablespoons butter, and salt. Mix with a fork. It will be lumpy.
– Spray the inside of each jar with the cooking spray. First, put in a layer of cherries, then a layer of the flour mixture. Add another layer of cherries and top off with the flour mixture. Add half a tablespoon of butter to the top of each. Put the jars in a cake pan and bake in a 350 degree oven for between 30 and 45 minutes. Before serving, top with whipped cream.
I used the same technique for the peach pie in a jar. It would work with apple, also, and this fall I intend to try it with pumpkin. Thank you for stopping by, and remember tomorrow is our Seasons’ Saturday Selections featuring five of our faves from Blogland this week. Don’t forget to subscribe if you want us to show up in your email each day. Have a great week-end.
I love cherry pie and I always seem to break it up before I eat it…eating it like cobbler!…love this recipe!!!
How wonderful it must be to have dinner in your beautiful courtyard!..
Just wanted to say how much I enjoy reading your blog. I have one question though. Where do you add the oats? In with the flour? I love desserts for two, because my husband is not much of a sweets eater, and though I am, I don’t want to have a whole pie around tempting me. So this would be great for me. I can have one when fresh baked, and one for the next day.
Yes, Kim, the oats go in with the flour. After I published this recipe, I realized it should have been called a cherry crumble rather than a cherry pie. Either way, it is still decicious!!!