Strawberry Pie in a Jar

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

Prep: 15 min | Yield: 4 servings

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)

Heat oven to 350 degrees F. Grease four 8 ounce wide mouth canning jars with cooking spray.
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.
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 to 12 minutes or until the crust is golden brown.
Let cool completely before removing the parchment paper and pie weights.
Meanwhile, add 1 pound of strawberries, the maple syrup, brown sugar and vanilla extract to a saucepan. Bring the sauce to a boil and simmer 8 to 10 minutes. Use a fork to mash the strawberries. Remove from the heat and allow to cool for 5 minutes.
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.

Recipe and photo used with permission from: Betty Crocker Kitchens
Recipe by Tieghan Gerard.