Plum crumble in a jar and apple pie in a jar

Plum crumble in a jar and apple pie in a jar

By
From
Treats
Makes
4 of each
Photographer
Danielle Wood

Baking these tasty puddings in jars makes them really easy to transport – just pop the lid on and you can take them to friends’ houses as an after-dinner treat, or share them cold at a picnic. Look out for shallow ‘terrine’-style preserving jars, which are easier to get eager spoons into.

Plum crumble filling

Ingredients

Quantity Ingredient
16 plums, halved with stones removed
75g light brown soft sugar
25g unsalted butter

Plum crumble topping

Quantity Ingredient
60g unsalted butter, cubed and chilled
100g plain flour
60g light brown soft sugar
pinch salt

Apple pie pastry

Quantity Ingredient
250g plain flour, plus extra for dusting
125g unsalted butter, cubed and chilled
pinch salt
3-4 tablespoons ice-cold water
1 large egg, beaten

Apple pie filling

Quantity Ingredient
8 apples, peeled, cored and chopped into 1 cm cubes
3 tablespoons caster sugar
25g unsalted butter
1 teaspoon ground cinnamon
1 tablespoon water

Method

  1. To make the plum crumble, first preheat the oven to 180°C. Make the crumble filling by heating all the ingredients in a large saucepan with a lid over a moderate heat. Stir or shake the pan occasionally, for 15 minutes, or until the fruit has softened but can still hold its shape. Then, remove the lid and set the pan aside to allow the filling to fully cool.
  2. To make the crumble topping, place the butter and flour in the bowl of a food processor and process for 20 seconds, or until the mixture looks like breadcrumbs. Stir in the sugar and salt.
  3. Divide the fruit and topping between 4 jars. Bake for 20 minutes, or until golden brown. Let them fully cool before adding the jar lids.
  4. To make the apple pie, first make the pastry by mixing the flour, butter and salt using a food processor. Process for 20 seconds, or until the mixture looks like breadcrumbs. Add the cold water and process again until the mixture forms a ball. Turn the dough out of the bowl, wrap in clingfilm and chill for 30 minutes.
  5. To make the filling, place all the ingredients into a large saucepan with a lid. Bring to the boil and then simmer over a low heat, shaking the pan occasionally. Cook for 10 minutes, or until the apple is soft but still holds its shape. Remove the lid and set aside to allow the filling to fully cool.
  6. Preheat the oven to 180°C. Remove your pastry from the fridge and roll it out as thin as possible on a floured surface. Using a sharp knife and jar as a guide, cut out 4 circles to fit the bottom of each jar, and 4 rectangles to line the sides of each jar. Line the jars with the pastry, making sure that all seams are pressed together. Divide the filling between the pastry-lined jars, leaving a 5 mm gap at the top to attach the lid. Brush the tops of the pastry with the beaten egg, ready for the lids to be placed on.
  7. Roll out the remaining pastry and cut strips for a lattice topping to fit the tops of the jars. Arrange your pastry lids on top of the pies, and seal each pie by pressing the edges of the lid down with a fork. Trim off any excess pastry around the sides so that the jar lid can still be screwed on later. Brush the pastry tops with the remaining egg and bake for 20 minutes, or until golden brown. Let the pies fully cool before adding the jar lids. Store in the fridge for up to 3 days.
Tags:
Treats
April
Carter
gift
handmade
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