In this recipe, caps from Mason’s popular cans. Here they are used as baking tins, so the size of the resulting pie it turns out very convenient – just one serving and convenient to take in a hand. The cake itself consists of two cakes between which is enclosed juicy filling of peaches and blueberries. This dessert will become a real hit on your table and will be a great treat for посиделок с друзьями. 
Time: 1hour. Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 medium sized peaches, peeled and diced (about 2 glasses)
- 1 tbsp. blueberries
- 2-3 tbsp. l granulated sugar
- 2 tsp corn starch
- 1/8 tsp grated nutmeg
- 2 tsp lemon juice
- One 400g packaging of chilled cake layers for 2 pies
- 1 large egg, beat
- 1 tbsp. l sliced cold butter
- Sugar “Demerara”, for sprinkling
- Flour, for rolling
- Special fixture: 6 glass jar lids with screw caps for canning (Mason jars) with wide neck about 9 cm in diameter; round mold for cutting dough with a diameter of 10 – 12 cm, optional
Recipes with similar ingredients: peaches, blueberries, shortbread dough, brown sugar, nutmeg, lemon juice, starch
Recipe preparation:
- Heat the oven to 190 ° C. Cover the baking sheet parchment paper. Put 6 caps (9 cm in diameter) from the cans Mason upside down, then lightly sprinkle with non-stick spray.
- In a medium-sized bowl, combine peaches, blueberries, sugar, corn starch, nutmeg and a pinch of salt. Sprinkle lemon juice and mix again. Put aside and hold at room temperature while you roll the cakes.
- Roll one cake on a surface lightly dusted with flour. Cut the 6 bottom cakes with a round dough tin (or just cut out circles a little larger than the lids). Fill the prepared lids with crusts and press the dough around the edges so that it protrudes slightly beyond the edges of the covers. Roll out second cake and cut the 6 top cake layers. On every cake make three cuts so that steam escapes through them.
- Spread the filling between the six lower cakes and lightly grease the edges with a beaten egg. Put butter on top, cover with cutters and pinch the edges. Lightly grease top with beaten egg and sprinkle with Demerara sugar.
- Bake on the prepared sheet until the dough is browned, and the filling will not bubble up, about 30 minutes. Before serving let cool for at least 20 minutes. To pull the pies out lids, click on the bottom of each lid and push the cake out of it, serve.
