Mason Jar Lid Pies: Spiced Peach


I know you love mini pies, but I also know that you might not own mini pie pans.  When I saw these mason jar lid pies on Pinterest, I knew you would like them.  Everyone has mason jar lids laying around from craft projects these days, right?

These handheld pies are so dang adorable, even a guy with a burly beard will say ‘oh how cute!’ when he sees them.  True story.

If you’ve never made one of my pies, be prepared for the most delicious pie crust you’ve ever tasted.  I make an all-butter pie crust (because I was raised right!), and the mixing method to my dough creates lots of flaky layers.  This pie crust shatters when your fork touches it.  It’s heavenly.


I made two mini pies, because well, dessert for TWO, but there is plenty of dough here for a third pie.  I used the leftover dough to make pie dough scrap cookies.

If you’re a fellow food blogger, can I offer this tip?  Make pie dough scraps to keep your friends and family away from a pie while it cools.  We all know a chilled pie is a more photogenic pie, but short of hiring a body guard for my desserts, there’s no way a pie ever makes it to room temperature in my house.  Enter cinnamon and sugar dusted pie dough scrap cookies (from my Instagram):


These pie dough scrap cookies keep fingers away from your peach pies while they cool.  You’re welcome.


The spiced peach filling is heavy on the ginger, and it’s just the way I like it.  If you’re not a ginger lover, replace it with lemon zest.

Gather up all your mason jar lids, and get to work making the most adorable hand-held pies!


Mason Jar Lid Pies: Spiced Peach
Makes 2 pies.
  • You will need 2 wide-mouth mason jar lids.
For the crust:
  • 1 cup all-purpose flour, plus extra for rolling
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, cold
  • ¼ teaspoon apple cider vinegar
  • 3-4 tablespoons ice-cold water
For the spiced peach filling:
  • 1 large peach, peeled and pitted
  • ¼ teaspoon ground ginger
  • ¼ teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 2 teaspoons flour
  • 1 tablespoon sugar
  • 1 egg, beaten
  • optional: sparkling sugar for topping the pies
  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.
  2. Next, 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, and then add the remaining butter chunks.
  3. This is the most important step: use your finger tips to cream the butter into the flour. Pinch and smear the butter between your finger tips repeatedly, like you're snapping or making the 'pay up' sign in a gangster movie.
  4. Work the butter into the flour for quite a while, making sure it's evenly incorporated and the dough almost comes together in clumps when you squeeze it in your hands. The warmth of your hands is bringing the dough together, so if it's still flour-y, keep working it.
  5. Finally, add the vinegar and 3 tablespoons of the ice-cold water. Stir with a fork and the dough will easily come together into a mass. If you live in an arid climate, add the extra tablespoon of water. Scoop the dough out onto a piece of plastic wrap, shape it into a disk and store it wrapped in the fridge for 30 minutes. (If you store the dough longer than 30 minutes, let it warm up before rolling or it will be a cracked mess).
  6. Preheat the oven to 350 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.
  7. Thinly slice the peach and combine it with the ground ginger, cinnamon, lemon juice, flour and sugar in a small bowl. Stir very well. Set aside while you roll out the dough.
  8. Flour the counter and bring the dough out of the fridge. Place the dough in the center of your flour, and flour the top of the dough. Begin gently roll the dough out away from you, making a quarter-turn clockwise after every 2 rolls. This method keeps the dough from sticking to the counter and also creates a perfect circle.
  9. When you have a circle large enough for 4 mason jar lids, you're ready. Place 1 mason jar lid on the pastry and use a knife to cut ¼" around the lid. Repeat one time. Use just the lid top (not the ring) to cut out 2 pie tops. You will have excess dough--you can make 3 pies, or make pie crust cookies in the oven while the pie bakes.
  10. Gently move the bottom pie crusts to the mason jar lids with rings and press it into place. Scoop half of the peach mixture onto each. Top the peach mixture with the pie tops. Brush beaten egg very generously on each mini pie. Sprinkle with sparking sugar, if desired.
  11. Bake for 35-37 minutes, or until the filling is bubbling and the crust is brown.
  12. Let cool 5 minutes. To serve, run a knife along the edge of the mason jar ring to release the pie.





  1. says

    Oh this is a post just packed with clever ideas! Love the idea of using a mason jar lid to get perfect pies and that spiced peach filling sounds perfect.

  2. says

    HOOOOW did you come up with the idea for mason jar lid pies??? This is the coolest thing I’ve seen in the pie world, ever! Hands down! SO COOL! I am ABSOLUTELY making these! Good golly, I’m so impressed, I can’t even stand it. And your pie scraps look delicious! I want to snatch them off instagram and make them my own.

  3. says

    This was right on time! I didn’t want to make pies in my muffin tin, but didn’t feel like making a large pie.

    Unfortunately, I’m the pie eater so the pie cookies will help me let the pie cool off before I burn my mouth for the millionth time. :D

  4. says

    Thanks for this great idea, Christina! I’ve been wanting to make a peach pie this season, but didn’t want to bake an entire 9″ pie just for two people. Not because i wouldn’t finish it all myself, but because I WOULD. These little pies are the perfect solution. And we already have wide-mouth jars for preserves, so I don’t even need to buy a special pie plate. How perfect is that?!

  5. kathy says

    ive searched your site but cant seem to find a recipe for a full pie crust or is it the one for mini mason jar lid pie and just rolled out for a full pie? thanks

  6. says

    I’m not sure I’ve ever seen a cuter or more genious dessert! I definitely have an overload of mason jars – can’t wait to make these pies and try this divine pie crust recipe of yours. And those dough scraps – they sound dreamy!

  7. says

    Oh my garsh! Christina, my Mom raised us on those cinnamon-sugar sprinkled pie crust cookies (strips)! We loved whenever she baked a pie, because it meant the instant gratification of yumminess before the pie was ready for dessert…which meant waiting until after dinner. Your round Mason jar peach hand pies truly are cute. And, I just adore peaches and spice together. Thanks for sharing! Pinning! P.S. Added you to my blog roll. :)

  8. Amanda says

    Literally saw this on Pinterest and walked straight to the kitchen. Any tips for freezing these babies I would love to make a bunch for the kids lunches and for family parties.

    • says

      Hi Amanda! Thanks! I would tightly wrap and then freeze before baking. I bet you wouldn’t need to defrost before baking, just add a few extra minutes to the cooking tip. Don’t forget the egg wash on top. I haven’t tried this though, so no guarantees. If you do, let me know how it goes :)

  9. says

    In my opinion, pie crust cookies are the ultimate appetizer for pie. ;) This is such a great idea, Christina. I like to share when I bake and these will be the perfect “give out” sized gift. By the way, I made your Texas Peach Cobbler for company last weekend and we practically licked the pan clean — can only imagine how enthusiastically these will be received this weekend! Well, I’ve rambled long enough — gotta go read some books I got from a friend… xo

  10. Maegan @ The BakerMama says

    Holy Cuteness!!! I can’t wait to make these for a party! My friends will flip once they see and taste them! Brilliant!

  11. JC says

    Brilliant idea! I have dozens of mason jar rings, and can easily start stashing my flat lids from my opened jars since they can’t be reused for canning and I always felt terrible throwing them away. I bet I could also make mini-quiches the same way! Perfect for a single serving!

  12. nancy K says

    So very adorable. I can’t wait to try these.
    BTW…I love your site and your adaptations of recipes to smaller sizes. Keep up the great work!

  13. Mary Lou says

    Hi – so cute – love the idea.. am a little confused that the crust if only 1/4 larger than the lid – are you not bothering to try to pinch the top crust to the bottom crust – or am I missing something? thanks for any additional advise – Mary Lou

  14. Mary Jane Newlon says

    I have two of the pies in the oven now. They were super easy to make after I understood about setting the lid with the pie crust on it in side the ring. Place the filling on the crust and place the top crust on. It pulls the sides up. I was wondering about raspberry or blackberry pies. Should you put any vents in the top.

    • says

      Hi Mary Jane! Thanks for writing :)
      I didn’t even think about the fact that the lids could pull up the sides. So smart!
      I put vents, but I don’t know that it’s essential. Nothing spilled out.

    • Mary Lou says

      thanks for the info Mary Jane – did you have to pinch the top and bottom crust together at all?

      We ‘Mary – s” have to help each other out here. thanks again. mary Lou in Arizona

  15. says

    OMgosh these are too cute and making the ‘pay up like in a gangster movie’ makes them even better! I’m horrible at making pie crust, so I’m going to give this a try and see how it goes. These will be perfect for a get together I’m having this weekend! Thanks!!


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