Snickerdoodle Peach Pie

When I think of AUTUMN, I think of comfy things...like warm blankies, hot apple cider after  chilly, dark walks, candlelight breakfasts, friends, hot soups, family jammie dinners, crunchy leaves,  cozy sweaters, socks, pumpkins and PIE.  And since SUMMER'S heat is going nowhere but UP around here, pie with cinnamon IT IS!  SNICKERDOODLE PEACH PIE, that is!

Snickerdoodle Peach Pie In a Jar

6 half-pint canning jars

Crust:
Purchased :}

Filling:

1/2 cup sugar
1/4 cup  flour 
one 29 oz. can of peaches {I used four cups of fresh peaches…about 6 large ones}
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon pure orange extract

Cinnamon sugar...because it is snickerdoodle peach pie!

Topping:

Whipped cream

Ice cream or BOTH!

Preheat oven to 350*.

Mix all filling ingredients together in a bowl.  Take a 1/2 cup measuring cup and divvy it up between the six jars.  Be generous.  Not skimpy half cup measures.

Roll out one crust {I buy the Trader Joe's brand and it comes with two crusts per package}

Using a canning jar ring, press out 6 pie toppers.

Dust with cinnamon sugar.  Flip over and dust the other side and make a cute little steam vent.  I almost always make a leaf...perfect for AUTUMN, I mean SUMMER.

Place the pie topper on top of filling and press the sides against the edges.

Place the pies on to a cookie sheet to prevent overflow spillage in the oven.

Bake at 375* for about 45 minutes or until pies are bubbly and the crust is golden brown.

Remove from oven and let cool a bit.  This will allow the filling to set and the flavors to meld!

Be sure to share...

PIE BLISS=CINNAMON & PEACHES

 

This is a super duper way to get the exact size of crust for your pie toppers!

sprinkle the top

...then the bottom & don't forget your little steam vent!




Then...place them on your cookie sheet and bake away!

This is what we are enjoying until our hunter gets home...and then it will be rabbit stew or squirrel pot pie...

Shared with: Comfy in the kitchen, Stone Gable, foodie friday

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