Strawberry Pie in a Jar

By Coppermouse

Whip up these easy mini pies for your next holiday party. Your guests will love them!

Ingredients

• 1 box Pillsbury™ Refrigerated Pie Crusts (2 crusts per box), softened as directed on box
• 2 pounds strawberries, hulled and divided
• 1/3 cup pure maple syrup
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• Zest from 1 lemon
• Whipped cream, for topping
• Cinnamon sugar, for topping
• Small cookies made from leftover crust for serving (if desired)

Preparation

Step 1

Preheat oven to 350ºF. Grease four 8-ounce wide-mouth canning jars with cooking spray.
2. Unroll your pie crusts and lay them on a clean surface. Use a knife to cut out four 6-inch circles. Carefully press the dough into the bottom of the jars and up the sides.
3. Place a piece of parchment paper in each jar to cover the dough. Add pie weights or dried beans on top of the parchment and bake for 10-12 minutes or until the crust is golden brown.
4. Let cool completely before removing the parchment paper and pie weights.
5. Meanwhile, add 1 pound of strawberries, the maple syrup, brown sugar and vanilla to a saucepan. Bring the sauce to a boil and simmer 8-10 minutes. Use a fork to mash the strawberries. Remove from the heat and allow to cool 5 minutes.
6. Divide the remaining pound of strawberries among the 4 pie-crust-filled jars. Drizzle the strawberry sauce evenly over the strawberries. Cover and place in the fridge for 2 hours OR serve warm. If desired, serve with a dollop of whipped cream and a mini pie-crust cookie dusted with cinnamon sugar.