Mini Apple Pies in Jars
These charming individual apple pie desserts combine the comforting flavors of traditional apple pie with the convenience and portion control of single-serving presentations. Perfect for family gatherings, holiday celebrations, or simply treating yourself after a long day.
Equipment
- Mason Jars (8-ounce)
- Baking Sheet
- Pastry Cutter
- Rolling Pin
- Wire Rack
Ingredients
Pie Crust
- 2½ cups all-purpose flour substitute with almond flour for a gluten-free option
- 1 tsp salt
- 1 tbsp granulated sugar
- 1 cup cold unsalted butter cubed
- 6-8 tbsp ice water
Apple Filling
- 6 medium-sized apples preferably a mix of Granny Smith and Honeycrisp
- ¾ cup granulated sugar
- 2 tbsp fresh lemon juice
- 1 tbsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 3 tbsp cornstarch
- 2 tbsp unsalted butter
Additional Items
- 6 8-ounce mason jars
- 1 egg for egg wash
- 2 tbsp turbinado sugar for sprinkling
Instructions
- Wash and dry 6 mason jars. Lightly butter the inside of each jar, focusing particularly on the bottom and sides.
- In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Divide the dough into two portions, one slightly larger than the other (about 60/40 split). Flatten each into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Peel, core, and dice the apples into small, uniform ½-inch cubes. Toss the diced apples with sugar, lemon juice, cinnamon, nutmeg, cloves, and cornstarch in a large bowl until evenly coated.
- In a large saucepan, melt the 2 tablespoons of butter over medium heat. Add the apple mixture and cook for about 5-7 minutes, stirring occasionally, until the apples begin to soften but still maintain their shape. Remove from heat and allow to cool slightly.
- Preheat your oven to 375°F (190°C). Remove the larger dough disk from the refrigerator and roll it out on a floured surface to about ⅛-inch thickness. Cut out circles approximately 5 inches in diameter.
- Carefully press each circle into a prepared mason jar, gently forming it to the bottom and sides while allowing some overhang.
- Divide the apple filling evenly among the dough-lined jars. Leave about ½-inch of space at the top of each jar.
- Roll out the remaining dough disk to the same thickness. Cut out circles slightly larger than the jar openings, or create decorative patterns like lattice strips or shapes.
- Place your chosen top crust design on each jar, then seal by crimping the edges together with the bottom crust overhang. If using a full circle top, cut small vents to allow steam to escape during baking.
- Whisk the egg with a tablespoon of water to create an egg wash. Brush the tops of each pie with the egg wash and sprinkle with turbinado sugar.
- Place the jars on a baking sheet, spacing them at least 1 inch apart. Bake for 30-35 minutes, or until the crusts are golden brown and the filling is bubbling. If the edges begin to brown too quickly, cover them loosely with foil.
- Allow the mini apple pies to cool on a wire rack for at least 30 minutes before serving.
Notes
For a healthier version, you can reduce the sugar by up to 25% without significantly impacting flavor, especially if using naturally sweeter apple varieties.
These pies freeze beautifully for up to 3 months. Once completely cooled, freeze the pies in their jars until solid, then wrap in plastic wrap and aluminum foil.
For a crumble topping alternative, mix rolled oats with a small amount of flour, cinnamon, and maple syrup instead of using a traditional top crust.
The pie dough can be made up to 3 days in advance and the filling up to 2 days ahead, storing both in the refrigerator for quick assembly.
Nutrition
Calories: 420kcalCarbohydrates: 62gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 60mgSodium: 210mgFiber: 4gSugar: 32g
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