Lemon Lime Citrus Pie...and by Pie I mean Mason Jar!

What’s better than a pie, a cute little individual mason jar full of pie just for you! This is similar to a key lime pie, but I don’t have key limes, and unfortunately I am not in Florida so walking out into my backyard citrus farm just isn’t an option. These little beauties are perfect for making yourself feel fancy and like you are at a restaurant serving the most delicious desserts!

Perfect size for snacking!

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Lemon Lime Citrus Pie Mason Jars

Yield: 6 x 1/2 cup mason jars (a Ramekin would also be great for this!)

Preheat your oven to 350*F

Base:

• 1/3 cup Graham Cracker Crumbs

• 1 Tablespoon Sugar

• 1/4 teaspoon Cinnamon

• 1.5 Tablespoon Butter, melted

Filling:

• 1 can Sweetened Condensed Milk

• 1/2 cup Citrus Juice - I used 1/2 lemon and 1/2 lime

• Zest of 1 lemon or lime or whatever you got!

• 3 Egg Yolks

• pinch of Salt

Topping:

• 1/2 cup Whipped Cream

• 1-2 Tablespoons Sugar

1. In a bowl combine all your base ingredients - graham cracker crumbs, sugar, cinnamon and melted butter. Mix to combine, then evenly portion into the 6 mason jars.

2. Using your fingers press the graham crackers down to compact them into a firm base and set to the side.

3. In a new bowl mix together all of your filling ingredients - condensed milk, citrus juice, zest, yolks and salt. Once combined evenly pour into your mason jars.

4. Place filled mason jars onto a clean baking tray and bake in a preheated 350*F oven for 8-10 minutes or until they have a firm jiggle.

5. Remove from the oven and let cool at room temperature for about 30 minutes, then transfer to the fridge and chill for at least 2 hours or overnight.

6. While your mason jars are chilling, whip up your whipping cream and sugar until firm peaks.

7. Dollop a nice pile of whipped cream on top of your chilled mason jar pie and devour!

This tangy pie can be made with whatever citrus you have on hand! I made them into little mason jars for an extra cuteness factor, but you can make them in r...

Apple Turnovers aka Hand Pies aka DELICIOUS!

What’s better than a pie? A personal pie that fits into your hand! These little pies can be made into any shape, I went for a pop tart-esque shape, but you can make them into triangles or circles or whatever you like! As for fillings, that is completely up to you! I whipped up an apple pie filling, but you can use any canned pie filling, or jam, or even a cheesecake filling! So many options!

Apple Turnovers - the pop tart of your dreams!

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Apple Turnovers

Yield: 4 pop tart sized turnovers, or more if you make them smaller

Preheat the oven to 350*F

Pastry:

• 1 1/2 cups Flour

• 1 Tablespoon Brown Sugar

• 1/2 teaspoon Salt

• 1/4 cup Cream Cheese, cold and cubed

• 1/4 cup Butter, cold and cubed

• 1/4 cup Cold Water

Apple Pie Filling:

• 1 Apple, peeled and chopped

• 1/2 teaspoon Cinnamon

• 1 teaspoon Butter

• pinch of Salt

• 1/2 teaspoon grated Ginger (optional)

• 1/4 cup Water

• 2 Tablespoons Brown Sugar

• 2 teaspoons Flour

Egg Wash:

• 1 Egg

• pinch of Sugar

• pinch of Salt

1. In a bowl combine your flour, brown sugar, and salt. Stir to combine.

2. Now add the cream cheese and blend it into the flour mix by pinching and rubbing it in. It should look dry and sandy.

3. Once your cream cheese is worked in, add your cold butter and using the same pinching and rubbing technique work in the butter, but make sure to stop while there are still some larger pea sized chunks of butter. These are going to make things flaky!

4. Next we’ll add the cold water and stir until the dough comes together, it will still have some dry bits and look a bit shaggy, but when you press it together it should stay together. Then press your dough into a rectangle shape, wrap it in saran and pop it into the fridge for at least 30 minutes to chill and relax.

5. Now for our filling! If you want to skip this step you can definitely replace this with canned pie filling or jam. In a pot place your apples, ginger, 1 teaspoon of butter, cinnamon, salt and water, cook over medium heat until your apples soften and start to release their juices.

6. Stir together the 2 Tablespoons of brown sugar and 2 teaspoons of flour, then dump into the apple mixture and cook until it thickens (about 1 minute). Put this to the side to cool while our dough rests.

7. Whisk together your egg with a pinch of salt and sugar until combined for your egg wash.

8. Once your dough is chilled roll it into a large rectangle on a floured surface, about 1/8-1/4” thick. Using a pizza cutter, slice the dough into evenly shaped rectangles about the size of a deck of cards. You should have 8 rectangles altogether, if you need to, re-roll the scraps to get a few more pieces go for it!

9. Now take one rectangle of dough and scoop about 2 tablespoons of your pie filling into the middle. Brush around the edges with your egg wash, then place another rectangle of dough on top and press together the edges, then using a fork press all around the edges to seal in the pie filling. Slice 3 slits into the top of the dough so the filling has a vent. Place onto a parchment lined baking tray and continue with the the rest of your dough until they are all filled.

10. Brush the tops of your turnovers with the egg wash and sprinkle them with sugar for a crispy top!

11. Bake for 20-25 minutes or until golden brown!

12. Time to eat! Yay!

Making pies...mini pies perfect for one!