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Spiced Peach Mason Jar Lid Pie


This recipe is for 2 small pies; it can be doubled or tripled to make more. Try this great recipe with any of your favorite pie fillings in crusts made in the lids of mason jars.

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  • 1 cup flour, plus extra for rolling
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, cold
  • 1/4 teaspoon apple cider vinegar
  • 3 to 4 tablespoons ice-cold water
  • 1 large peach, peeled and pitted
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 2 teaspoons flour
  • 1 tablespoon sugar
  • 1 egg beaten
  • Sparkling sugar for topping, optional


Servings 2


Step 1

Take the wide-mouth mason jar lids and turn them so that the rubber ring is down. You want to cook the pies on the metal side.

Make the crust
In a small bowl, stir together the flour and salt with a fork. cube the butter into 16 chunks. Add half of the chunks of butter to the flour mixture and stir gently then add the remaining butter.

Use finger tips to cream the butter into the flour by pinching and smearing the butter between your finger tips.

When well mixed; add the vinegar and 3 tablespoons of ice-cold water. Stir with a fork and scoop onto plastic wrap, shape it into a disk and store wrapped in the refrigerator for 30 minutes.

Preheat oven to 350 degrees and line a small sheet pan with parchment. Place the mason jar lids with the rubber side down in the ring on the parchment paper.

Thinly slice the peach and combine with ground ginger, cinnamon, lemon juice, flour and sugar in a small bowl. Stir well. Roll out dough.

Flour the counter and place the dough in the center. Roll dough gently away from you, turning every 2 rolls.

Place mason jar lid on the pastry and use a knife to cut 1/4" around lid. Use the lid top (not the ring) to cut out the pie lids. You will have excess dough to make another pie or cinnamon roll.

Press the bottom pie crusts into the lids with rings in place. Scoop half of peach mixture onto each. Top with the pie tops. Brush beaten egg very generously on each mini pie. Sprinkle with sugar if desired.

Bake 35 - 37 minutes.

To serve, run a knife along the edge of the mason jar ring to release the pie.

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