These pocket sized desserts from Handheld Pies are not exactly like the slice you'd find at your local diner, and the fact that it comes in a jar is only the beginning.
'Rachel Wharton' on Serious Eats
Tucking a buttery crust into a little jar and filling it with raspberries tossed with brown sugar, lemon zest, and just enough flour makes for a mini-pie that browns up beautifully and somehow stays crisp on both the top and bottom crusts.
These handheld pies are somewhere in the sweet spot between dessert and breakfast, with a crumbly cornmeal crust filled with honey-laced farmer cheese and a touch of thyme that make them feel as though they are a viable breakfast option.
Encased in a buttery pâte brisée crust and filled with creamy mascarpone and bitter-sweet marmalade, these "Pop-Tarts" are more on par with croissants than rainbow sprinkle-topped breakfast pastries.