mini jam pies
 
Cook time
Total time
 
Serves: 12 mini pies
Ingredients
  • Pie Crust:
  • ½ cup (1 stick) butter, diced and chilled
  • 1¼ cup all-purpose flour
  • ¼ tsp salt (or ½ tsp if you are using unsalted butter!)
  • 2-4 tbsp ice water
  • Filling:
  • 1 8oz jar fruit preserves (I used MessMakerBaker Very Berry Preserves!)
  • Topping:
  • ½ cup flour
  • ½ cup brown sugar
  • ⅛ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • ¼ cup butter (1/2 stick), at room temp
Instructions
  1. Crust: Dice your butter, then return it to the refridgerator. Get a measuring cup and fill it with ice water and set aside. Pulse flour and salt in a food processor (or whisk together by hand.) Add your butter, and pulse until a sandy texture appears. (If making by hand, use a pastry cutter to incorperate butter.) Add ice water, 1 tbsp at a time until dough comes together into a ball in your processor, or forms into dough in your bowl. Wrap dough and refridgerate for an hour, or until ready for use.
  2. Next, roll out your dough to ⅛inch thickness, and use a biscuit cutter to form circles (or something similar).
  3. I used a woopie pie pan for these, but you could also use a mini muffin or muffin tin. Whichever you are using, butter and flour it well.
  4. Place the dough circles into the baking pan, pressing them gently into place.
  5. Fill with 1 tbsp of jam of your choice.
  6. Topping: Whisk together flour, brown sugar, salt, nutmeg and cinnamon. Using a fork or a pastry cutter cut in room temp butter, until a crumble texture is achieved. (You can also make this topping before hand and freeze it! Its yummy on all sorts of pies and fruit dishes!)
  7. Sprinkle evenly over mini pies.
  8. Bake pies at 350F for 14-16 minutes, until crumble is set and lightly browned.
Recipe by pretty plain janes at https://prettyplainjanes.com/2014/05/14/mini-jam-pies/