Perfect for the upcoming Holidays (or anytime really!)  Use your own homemade, home canned fruit pie fillings - the perfect use!  Smaller portions let you make & bake a variety at one time so guests can chose their own dessert. You can certainly make fresh pie filling or use store-bought as well... The dough is easy to assemble and the pies, so easy to eat! ~Enjoy! Diane 

Single Crust Dough Ingredients:  
Make a double batch of dough for double crust pies
1-1/4 cups all-purpose flour
1/4 tsp. salt
1 tsp. sugar
6 Tbs. (3⁄4 stick) cold unsalted butter, cut into 1-inch pieces
1/4 cup shortening
2 to 3 Tbs. ice water, or as needed

Filling Ingredients: 
  click on each heading below to get the fruit filling recipe you prefer: 
  Apple Pie Filling 
 Cherry Pie Filling 
 Old Glory Pie Filling 

Directions: 
     To make the pastry, in the bowl of a food processor, combine the flour, salt and sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form larger, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with floured hands, shape the mixture into a flat disk. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or as long as overnight. 

     Divide the dough into (4 portions for a single crust pies) 8 equal portions (if you are doing double crust pies) and form each into a small disk. On a lightly floured surface, roll out each of the disks into a 6-inch round, about 1/8 inch thick. Place a dough round in bottom of large muffin cup pan (or individual mini pie dish) Fill with your pie filling of choice, Cover each of the filled pie with a round of dough. Fold under the excess dough (if doing a single crust pie) and, using your thumb, decoratively flute the edges.  If doing a double crust pie, Crimp the top and bottom edges together with a fork.
     Using a paring knife, cut a few slits in the crust.  Refrigerate the pies until the dough is firm, 20 to 30 minutes. 

Meanwhile, preheat an oven to 425°F.

Bake the pies for 12 minutes. Reduce the oven temperature to 350°F and continue to bake until the crust is golden and the filling is thick and bubbling, 20 to 25 minutes more. Transfer the pies to a wire rack and let cool completely. Serve the pies at room temperature.


Dough Adapted from Williams-Sonoma Collection Series, Pie & Tart,
by Carolyn Beth Weil (Simon & Schuster, 2003).
Photos by: Diane Baker for Canning and Cooking at Home

     Want a quick warm up on a cold day - try my ground chicken chili.  It does have a 'kick' to it so, if you don't want it on the spicy side, omit the red pepper flakes and dial back the cayenne pepper...also use mild green chilies instead of hot.  I am not a huge spicy food fan but, this has just the right amount of heat for us... ~Enjoy! Diane 

Chicken Chili *using ground chicken

Ingredients: 
1 large chopped yellow onion
1 tbs olive oil 
1 clove minced garlic
1 lbs chicken, ground 
1 sweet bell peppers, cored, seeded, and large-diced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon dried red pepper flakes, or to taste
1/8 teaspoon cayenne pepper, or to taste
1 teaspoon kosher salt, more if preferred
Freshly ground black pepper to taste
1 (14-ounce) can fire roasted diced tomatoes, un-drained **
1 (4-ounce) can diced green chilies, un-drained **
1-1/2 cups chicken stock or broth **
1 can white chili beans in chili sauce, un-drained

Directions: 
      In a large pot on your stove-top, add oil and chopped onions to cook down, about 7 minutes adding in the minced garlic and bell pepper, the final 2 minutes.
     Raise the heat and add in the ground chicken, all the spices and stir well to combine. Add in the remaining ingredients and bring to a medium boil, stir, reduce heat, cover and cook at a low simmer for a final 15 minutes, stir well and serve hot.   

** Canning Note: Use your Home canned tomatoes, green chilies and broth/stock in this recipe. 

Garnish, optional:  sour cream, black olives, lime-salted tortillas strips, shredded cheese, 
diced tomatoes, or green onion. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home 

   
     Every year I make Christmas Jam but, since we are invited to a few Thanksgiving Holiday parties this year, I decided to make some Thanksgiving Jam as hostess gifts.  This jam is superb!  I love it!  It's a very versatile jam and really great on turkey too!  ~Enjoy! Diane

Ingredients: 
1 orange, zested and fruit chopped (discard pith) 
2 lbs figs, washed and quartered
3 cups brown sugar
1 teaspoon ginger root, grated 
1 teaspoon vanilla bean paste
1⁄4 cup lemon juice, bottled
2 cups cranberries, fresh or 2 cups frozen cranberries, divided

Directions: 

1. Zest orange and rough chop oranges fruit, discard orange pith, place all the ingredients except one cup of cranberries in a heavy bottom pot over low.
2. Stir to release juices, it will be thick. Keep stirring so mixture doesn't burn. Once juices release.
3. Use an immersion blender to puree some of the fruit (leave some chucks.)
4. Increase heat to high and add in the reserved cup of cranberries.
5. Bring mixture to a rolling boil (one that cannot be stirred away) cook for approx. for 10-15 minutes; stirring the entire time.)  *do the freezer plate test at this point to ensure gel. 
6. Once jam is ready for jarring, pour jam into sterile jars leaving 1/4 inch head space and water-bath can 10 minutes, or according to your altitude. 

 
Yield: 6 half-pints

Recipe Adapted from:  Saucony Foods 
​Photos by: Diane Baker for Canning and Cooking at home 

    Perfect recipe to end #chotoberfest - My Homemade Fudge, and this makes a great hostess gift too!  A delightful new flavor to add to your recipe box: Vanilla Chai Fudge.  I loved it so much that made some more yesterday.  This fudge is way too easy to make and eat!!  I make Chai Tea Concentrate and this uses all the flavors of that without having to add in any steeped black tea.  Just a warning, if you love Chai flavors then be careful - this is addicting!! ~Enjoy! Diane 

Vanilla Chai Fudge

Ingredients
4 tablespoons unsalted butter
3 cups mini marshmallows
1 cup sugar
1/2 cup heavy cream
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cardamon
1/2 teaspoon ground fresh ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla bean paste (not extract)
pinch of ground black pepper *optional
1 bag (11 ounces)  Ghirardelli white chocolate chips

Directions
Line and 8 x 8" baking dish with parchment paper, leaving overhang on the ends for handles.
In a large saucepan, combine butter, marshmallows, sugar, cream, salt, cinnamon, cardamon, ginger, vanilla bean paste and nutmeg. Cook over medium-low, stirring until marshmallows are melted, about 10 minutes. Turn heat to low and stir in white chocolate chips. Stir until chocolate is melted.
Pour fudge into parchment lined pan, and smooth top. Let cool 20 minutes. Refrigerate dish until fudge is set, about 45 minutes to an hour.
Using overhang, lift fudge onto a cutting board; cut into squares of preferred size. 
Store in an air-tight container in refrigerator. 

​Photos by: Diane Baker for Canning and Cooking at Home