It’s just like your grandma’s fresh-baked apple pie, only with a twist – instead of being baked as an entire pie, it’s baked as single-servings in canning jars! Now all your dinner party guests can have their individual servings. Screw a snap-lid and canning ring on it and you can easily store them in the fridge, take them to work for lunch, on a Sunday hike, or on a romantic picnic.
- 8 X 250ml (half pint) glass canning jars
- 4 uncooked pie crusts
- 7 cups (15-20) apples, peeled and thinly sliced
- 2 tbsp lemon juice
- ¾ cup white sugar
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
Lay out the piecrusts on a clean, lightly floured surface. Use a jar to cut 8 circles. Insert one circle of dough into the base of each jar, pressing into place. Cut the remaining piecrusts into long strips, about 4” wide. Press the dough inside each jar so the inside is completely covered.
In a large bowl, toss the apple slices in the lemon juice.
In a separate medium bowl, combine the remaining dry ingredients together. Pour the sugar mixture over the apples and toss until evenly coated.
Equally divide the apple filling into each of the jars, filling each jar about 2/3 full. Finish each “pie” with a crust – either another circle of piecrust, or make a lattice top. Pinch and fold the top piecrust inside the jar, below the top edge of the jar.
Even though canning jars are heat resistant, it’s best to place the jars on a baking sheet inside a cold oven. Heat the oven to 375’F (190’c) and bake for 45-60 minutes, until the top is golden brown and bubbling. Remove from oven and let the jars cool on a wire rack, away from drafts or cold.
Summer isn’t too far off – so experiment with other pie fillings like blueberries, strawberry-rhubarb, and cherries!