Single crust pie crust (I used refrigerated pie crust, but make your own, if you’d like)
Individual pies have become super popular, lately. What’s not to love? They are portable and the individual portion means you don’t have to share! I made this Cherry Pie as part of a 4th of July spread that I will share with you later this week. Here’s the recipe, just in time for your 4th of July plans!
Mason Jar Cherry Pie (makes 4 servings)
12 ounce bag frozen, pitted cherries, thawed and drained
3/4 cup sugar
1 tablespoon fresh lemon juice
1 1/2 tablespooon cornstarch
1 tablespoon flour
4 wide mouth half-pint mason jars (I found mine at Walmart, but you can also order them HERE).
Preheat oven to 375 degrees. Roll out 1 pasty crust. To make the bottom crusts, put mason jar lid on crust and cut out circle about 1 inch larger than lid. Save remainder of crust for star toppers. Gently place crusts in the bottom of mason jars.
Combine cherries, sugar, lemon juice, cornstarch and flour. Divide cherry mixture into four equal parts and spoon it into the mason jars. Place jars on baking sheet. Bake at 375 degrees for about 45 minutes.
For the star toppers, using a star-shaped cookie cutter, cut out four stars using the leftover pastry crust. Gently place the stars on a parchment lined baking sheet. Bake for about 10 minutes at 375 degrees, until crust is browned.
After the cherry pies have baked, gently place the stars on top of each pie. Enjoy!!
You can see more of this pie on Amy Atlas Blog as part of her Fourth of July Round Up post!