Peach Sour Cherry Pie (in a jar!)

I can’t get enough of making pie in forms other than traditional round pies.  And these little treats made in a jar are perfect for parties and outdoor occasions.  It might seem daunting, but honestly, these are not difficult and once you make them, you will find that just about any pie filling can apply. Follow this recipe and swap in any fruit you want.

Peach Sour Cherry Pie (in a jar!)

  • Servings: 8
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8, 4 oz canning jars (I use Ball)

Pie crust


  • 6 medium sized peaches
  • 1 can sour cherries (in WATER)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 1/4 cup sugar plus 2 tablespoons
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cinnamon

Oatmeal crumb topping

  • 1/2 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/3 cup firmly packed light brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1/2 stick (4 Tablespoons) cold unsalted butter but into 1/4 inch pieces


Make crust and refrigerate for at least one hour or overnight.

Preheat oven to 400

Place 2T cornstarch, 2T of sugar and cinnamon in small bowl.

Peel and slice peaches about 1/2 inch thick, placing them into a bowl along with the cherries (drained).  Toss with 1 teaspoon of lemon juice.

Place fruit into pan and  add 1/4 sugar to the mixture, cooking on medium heat for about 2 minutes.  When fruit is just starting to cook down, add the cornstarch mixture and cook on medium-high heat until the filling thickens.  Remove from heat and place into a bowl to cool.  Filling should be room temperature before using (can also do this a day ahead of time and put in refrigerator).

While filling is cooling, prepare your jars.  Roll pie dough until it’s about 1/4 inch thick – just as you would for a single crust pie. Using the lid from one of the jars, cut 8 circles and place each circle at the bottom of each jar.

Roll the dough a second time and begin cutting strips that are about the width of the jar.  You will use these strips to line the sides.  While you want to touch the dough as little as possible, don’t kill yourself on this step. Although the picture below shows a lot of dough on the top, I generally just bring the dough right to the edge, patching it gently together with my fingers.

Once the jars are lined, chill in the refrigerator for at least 15 minutes.  This is also a great step to do a day ahead of time.  While waiting for jars to chill, make your topping (also can do ahead of time).  Put 1/2 cup flour, 1/4 cup oats, 1/3 cup brown sugar, 1 teaspoon cinnamon, and salt in a food processor and pulse several times to mix.  Scatter the 4 tablespoons of butter over the top.  Pulse repeatedly until the mixture resembles fine crumbs.  Empty the crumbs into a large bowl then rub them together between your fingers until you have large, buttery crumbs.

When the jars are chilled, place filling into each jar.  Fill each one to the top and cover generously with the topping mixture.

Place jars on a parchment-lined baking sheet and bake on 400 for about 35 minutes until brown on top.  The bottom of the jar should look golden brown. I dissected the bottom crust on this one and it turned out flaky and crisp.


Cool completely before eating and enjoy!

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