Handheld Pies by Rachel Wharton

Author:Rachel Wharton
Language: eng
Format: epub
ISBN: 978-1-4521-1038-7
Publisher: Chronicle Books LLC

chapter three

JAR PIES

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This chapter might seem out of place in a book of handheld pies, but the meringues and fluffy, creamy pies of the world deserve a place in the small-pie pantheon, and jars seem to be the perfect vessels for containing them. A jar pie can, in fact, be eaten out of hand and may prove to be the most transportable pie in your small-pie repertoire.

PLENTY DELICIOUS, AND PORTABLE.

I confess to an uncontrollable craving for cream pies and to an unhealthy fascination with the French invention les verrines. The latter are desserts or savory dishes composed in layers in clear-glass jars or other containers, with their beautiful strata visible through the glass. Some of these pies take after the verrine tradition and are meant to be spooned, such as the lovely Grasshopper Pie. Others, with both a top and bottom crust, pop right out of their jars (see Double-Crust Jar Pie Master Recipe).

A number of the pies call for one of the crumb crusts in the Nuts and Bolts chapter. Because these tasty crusts are simply crumbs bound with butter, they are not sturdy enough to stand up to eating out of hand like you can a pastry crust. They do layer nicely, however, and they maintain their crunchy texture after a day or two in the refrigerator.

Most important, jar pies are little, plenty delicious, and portable. You just need to screw on the lids. Better still, they are practical. I seem to freeze everything. My family is always finding bits of cakes and other treats in my freezer. So I love nothing more than to find a way to store a pie that can be baked later, which is true for many jar pies: just screw the lids on tight and slip the jars in the freezer for a few weeks. This works for the Chicken Potpie, for any pies made with one of the fruit fillings in the Nuts and Bolts chapter and for the Pumpkin Pie and Pecan Pie in the Structured Pies chapter, if you opt to make them in jars. When you’re ready to eat the pies, simply transfer them straight from the freezer to a preheated oven, and you’ll have freshly baked pies in less than a half hour.

My husband says the best reason to make pies in jars is because the jars leave room for ice cream.

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