Sugar for top of pies (turbinado, or raw sugar, works well for this)
Toppings as desired
4
(4 oz) wide-mouth canning jars
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Steps
1
Preheat oven to 400° F. Allow pie crusts to sit at room temperature 10 minutes before using. Meanwhile, clean and dry the jars. Unroll the first crust on a cutting board and cut into quarters. Fit one quarter into each of the jars, pressing crust to fit up sides and along bottom of each jar.
2
In a large bowl, combine peach slices, sugar, lemon juice, salt, vanilla, cornstarch and nutmeg (optional). Let sit 5 to 10 minutes until peaches are juicy.
3
Meanwhile, cut 4 circles from the second crust, each approximately the same size as the mouth of the jars. Cut each circle into strips.
4
Using your fingers, place peach slices into the jars, layering to fit as many as possible in each. Spoon a Tbsp of the liquid from the bowl over the peaches in each jar.
5
Using the lattice pie crust technique (weaving basket-style), add strips to top of pies. Gently wet the strips and sprinkle with sugar.
6
Place jar-pies on a baking sheet and place in preheated 400° F oven. Bake for 20 minutes, then reduce heat to 350° F and bake and additional 10 to 15 minutes. Remove pies to a cooling rack and cool completely before serving.
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Whipped cream dusted with nutmeg or cinnamon, cinnamon ice cream, vanilla bean ice cream, peach syrup, or mashed berries.
The canning-jar covers can be used to transport these pies to a picnic or potluck!
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