5 Pies in a Jar to Make This Fall
The season's best desserts get an adorable update. Autumn never tasted - or looked - so good. By Brooke Parkhurst, REDBOOK.
Mommy's Lemony Helper
Curd:
2 lemons, zested and juiced (1/4 cup of the juice set aside)
3/4 cup granulated sugar
1/2 stick (4 tbsp) unsalted butter
2 large eggs
Pinch kosher salt
Crunch:
1 cup animal crackers
2 tbsp butter
Meringue topping:
2 egg whites
2 tbsp sugar
For curd: In a small bowl, whisk together lemon zest and 3/4 cup sugar.
In a medium-sized bowl, use a a handheld mixer to cream 1/2 stick butter and lemon zest/sugar mixture. Add 2 whole eggs, one at a time, beating well after each addition. Pour in lemon juice, add a pinch of salt, and mix until incorporated.
Pour lemon mixture into a large sauté pan and cook over very low heat, stirring constantly. (If you do not continue to stir, the eggs will scramble!) Stir for approximately 7-10 minutes, allowing the lemon curd to thicken. Once thickened, remove from heat and pass through a fine mesh strainer and into bowl. Note that curd will continue to thicken as it cools in the bowl and eventually in the refrigerator.
For crunch: In a small sauce pot, melt 2 tbsp butter. Remove from heat. Roughly chop animal crackers, transfer to sauce pot and stir to coat.
For merengue: In a medium-sized bowl, use a handheld mixer on high to whip egg whites. As they begin to firm up, add 1 tbsp sugar and then the other. Beat until stiff peaks form.
To assemble: Spoon approximately 2 tbsp of curd into bottom of jar.
With another clean spoon, add 2 tbsp animal cookie crunch. Continue with another large spoonful of curd and then top with desired amount of merengue. Refrigerate for at least 30 minutes before serving. Enjoy cool.
Makes 4 4-oz jars
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Peanut Butter Chocolate Pie
2 1/4 cups whole milk
1 tsp vanilla extract
2 tsp gelatin
1/2 cup creamy peanut butter
2 oz cream cheese
1 cup semi-sweet chocolate chips
1 tbsp sugar
For garnish: Roasted peanuts, mini peanut butter cups
Directions: In a medium-sized sauce pot over low heat, pour 2 cups milk and add vanilla. Stir and allow mixture to heat, almost reaching a simmer.
Pour 1/4 cup milk into a small bowl and sprinkle gelatin on top.
Allow gelatin to sit and soften for 5 minutes.
Set out two medium-sized bowls. In one, add cream cheese and peanut butter. In the other, add chocolate chips. Pour one cup of the warm milk (from the sauce pot) over the chocolate. Pour the remaining one cup over the cream cheese and peanut butter. With a handheld mixer, beat the contents of each bowl until creamy.
To assemble: Fill each jar 3/4 of the way with peanut butter mixture. Place in freezer for between 30 minutes and 2 hours. Remove and top with chocolate mixture. Return to the refrigerator, and allow the layers to set for at least 15 minutes. Garnish as desired.
Makes 2 8-oz jars
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Chocolate Cookies and Cream Pie
Filling:
1/3 cup granulated sugar
2 tbsp corn starch
1/4 tsp kosher salt
2 egg yolks
1 1/2 cups milk
4 oz semi-sweet chocolate chips
1 tbsp butter
1/2 teaspoon vanilla extract
Cookies and cream topping:
1/2 cup heavy cream
2 tsp granulated sugar
3 chocolate sandwich cookies, cream removed, crushed
For filling: In a heavy-bottomed sauce pot, whisk together sugar, corn starch, salt and egg yolks. Add milk in a stream and continue whisking. Bring mixture to a boil, whisking constantly. Once mixture is thickened - after approximately 7-10 minutes - remove pot from heat. Pour in chocolate chips, allow to soften, and whisk. After chocolate is incorporated and mixture is smooth, whisk in butter and vanilla.
For cookies and cream topping: In a medium-sized bowl, use a handheld mixer to whip the cream and sugar until soft peaks form. Fold in the crushed cookies.
To assemble: Divide mixture between the two jars. Refrigerate for at least an hour. Remove from refrigerator and spoon a large dollop of whipped cream on top. Serve immediately.
Makes 2 8-oz jars
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Pumpkin Custard with Gingersnap Crumble
Custard:
15 oz can pumpkin puree
2 whole eggs + 2 egg yolks
1/2 cup milk
1/4 tsp kosher salt
1/4 cup maple syrup
1/2 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
Pinch grated nutmeg
Ginger crumble topping:
8 gingersnaps, chopped
2 tbsp butter
For custard: Preheat oven to 350 degrees.
In a large bowl, use a wooden spoon or spatula to combine all ingredients and stir vigorously.
Fill jars 1/4 of the way with pumpkin mixture and place jars in a heat-proof, glass pan. Fill pan so that water comes halfway up the sides of the jars. Place pan in oven and bake for approximately 65-75 minutes. To check for doneness, lightly shake the jars; if the custard does not jiggle, it is done.
For ginger crumble topping: In a small sauce pot, melt 2 tbsp butter. Remove from heat. Add chopped gingersnaps and stir to coat.
To assemble: Spoon desired amount of gingersnap crumble on top of each custard jar. Custard is best when refrigerated for at least an hour, and even better if refrigerated overnight.
Makes 6 4-oz jars
Sour Cream Apple Pie
Crust:
1 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 tsp kosher salt
1 tsp sugar
1 tsp baking soda
1 cup (2 sticks) unsalted butter, chilled, cut into cubes
1/4 cup ice-water
Filling:
3 to 3 1/2 cups (3 apples), cut into small chunks
Juice of 1 lemon
1 cup sour cream
1 egg
2 tbsp flour
1 1/2 tsp vanilla extract
2/3 cup granulated sugar
1/4 tsp kosher salt
Crumble:
3 tbsp unsalted butter
1/4 cup pecans, chopped
1/4 cup brown sugar
2 tbsp flour
1/4 tsp salt
1/2 tsp ground cinnamon
Pinch nutmeg
Preheat oven to 375 degrees.
For crust: In a medium-sized bowl, whisk together the flour, sugar, salt and baking soda. Cut in the butter and work mixture with your hands. Drizzle two spoonfuls of water and incorporate. Work dough with your hands until it holds together. Do not overwork it! Form into a ball and lightly press into a disk. Cover with plastic wrap and refrigerate while you begin to prepare the filling.
For filling: In a large bowl, whisk together sour cream, egg, flour, vanilla, sugar and salt. Add apples and stir.
For crumble: In a medium-sized bowl, combine all ingredients with your fingers. The mixture should resemble pebbles when butter has been properly incorporated.
To make the pie: Remove dough from refrigerator and divide into two balls. On a floured work surface, roll out each disk into a half-inch thick circle. Cut strips of dough and press into the bottom and up the sides of jar. Repeat process with second jar. Don't worry if the dough doesn't look perfect! Fill jars three-quarters of the way with apple filling. Top with desired amount of crumble. Place jars on a baking sheet. Bake for 35-45 minutes or until crust looks golden and crumble topping is bubbling and brown. Allow jars to cool on a rack for at least 30 minutes.
Makes 2 12-oz jars
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