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Transfer assembled jars to the fridge and chill 5 minutes. Whisk an egg and brush on top of pie dough. Cut vents in the top of each mini crust with a knife. Finish with a sprinkle of demerara sugar. Place jars on a baking sheet and bake for 20-25 minutes, until golden brown. Yields 4 mini mason jar apple pies.
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STEP SIX: Transfer the mini pies to the prepared baking sheet. Brush each pie with butter and sprinkle with sugar. STEP SEVEN: Bake until golden, about 20 minutes and cool. STEP EIGHT: Remove the mini apple pies from the Mason jar lids and serve with desired toppings like whipped cream, ice cream, and/or caramel sauce.
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While the dough is chilling, peel and core your apples and cut into small pieces. Combine the apples, lemon juice, flour, sugar, cinnamon, nutmeg and cloves. Roll out dough and cut in circles that will fit inside mason jars. Press the dough into the jars. Fill the dough-lined jars with filling just to top.
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Scoop 1/3 a cup of the apple pie filling into each lid. Cover with lattice or solid piece of dough (Tip: if using the solid dough method make sure to cut air vents). Whisk together the egg and water. Brush on the top of each pie. In a small bowl combine the sugar and cinnamon, sprinkle on the top of each pie. Place pies on a cookie sheet lined.
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Step 1 Make apple layer: In a medium saucepan over low heat, combine apples and cinnamon and cook until soft, about 10 minutes. Step 2 Among four mason jars, layer oatmeal cookies and apples.
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Wash new, unused lids and rings in warm soapy water. Remove the jars and allow to air-dry. Meanwhile, combine 10 cups water, sugar, cornstarch, cinnamon, salt, and nutmeg in a large pot. Place over high heat and cook, stirring frequently, until thick and bubbly, 10 to 15 minutes. Remove from the heat and stir in lemon juice.
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That particular recipe will make 4 jars. You can also use the all-butter crust from this post. Or if you're really in a pinch, even a store bought crust will do. Step 2: Make a topper and line the jar. Roll out a small handful of dough. This is just for the tops of your pies, so eyeball about that much.
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Preheat oven to 350°F. To make the filling, heat the coconut oil in a large skillet over medium heat. Add the apples, honey and lemon juice and cook until apples have started to soften, approximately 5 to 10 minutes. Add the lemon zest and cinnamon and cook for one more minute. Remove from the heat and set aside.
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Peel and chop apples and place in a large bowl. Add lemon juice and toss to coat well. Add both sugars, flour and spices and stir to fully coat apples. Scoop apples into the prepared jars, pressing the apples in as tightly as possible. Divide the apples between the 6 jars.
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Apples. Melt some butter in a frying pan. Cut the apple in quarters, take out the core and cut the parts into slices. Sprinkle with sugar and cinnamon and fry on both sides in the pan (about 3 minute) until the sugar is slightly caramelized. Let it cool slightly.
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1. Make the Filling: Preheat the oven to 400°F. Have ready six ¼ pint (½ cup) mason jars on a baking sheet. 2. In a large skillet, melt the butter over medium heat. Add the apples and sauté until nearly tender, about 5 minutes. Add the sugar, flour, cinnamon, ginger, cloves and vanilla extract, and sauté for about 2 minutes more.
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Shape it into a disk. Wrap it in plastic wrap and chill in the fridge for one hour. Preheat oven to 350°F. Roll out the dough onto a lightly floured surface, and cut out 6 circles using the jar. Place one circle of the dough in the bottom of jar. Pierce the dough with a fork. Divide the filling evenly between the jars.
Mason Jar Lid Apple Pies
Step 6 - Layer. Fill each mason jar with approximately 1 ounce of pie crust crumble and then top with 6 ounces of apple pie filling. Top with approximately 1 ounce of pie crust crumble. Step 7 - Store. Tightly fasten the lid of each mason jaw in place and decorate the jars as desired. Store in the refrigerator for up to 1 week.
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Step 2: Fill the hot sterile jars with the freshly cut apple slices. Pour the hot sauce mixture into jars until 1" from the top. Cover with sealing lid and cap. Process in a hot water bath for 20 minutes. Allow the jars to cool completely on the counter top. Store any unsealed jars in the refrigerator.
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In a large bowl, mix the apple slices, granulated sugar, & cinnamon together until the apples are coated. Transfer to a cast-iron skillet, cook at medium heat just until the apples are tender. While the apples are cooking, press small pieces of the pie crust into the mini mason jars. Once the apples are tender, scoop spoonfuls into the mason jars.
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Add the apple sauce, pumpkin pie spice and coconut sugar. Stir to combine. Remove the dough from the fridge and cut into the 8 equal pieces. Press one piece of dough into the bottom of a 1/2 pint sized mason jar. It should be about 1/4 inch thick. Repeat with 3 more mason jars.
