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Mini Canning Jar Apple Pies

Today I’m sharing Mini Canning Jar Apple Pies, how does that sound to you?

I am a canning jar lover. (I’m sure I’ve said that before) I use them for everything! You can use them for storing fresh food, canning for preservation, and you can even bake in them. Last year I made Cakes in a Canning Jar and gave them as gifts. I made these Mini Canning Jar Apple Pies and I think they turned out pretty good.

Mini Canning Jar Apple Pies

Ingredients

  • 12 4-ounce canning jars
  • 3 pie crusts either store-bought or homemade
  • 8 apples peeled, cored, and diced. I used half Granny Smith and half Jonathan
  • lemon juice
  • 1/3 cup brown sugar, I used organic coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla

Instructions

  1. Spray the insides of the canning jars with oil. Spray them well!
  2. Set the jars on a foil-lined baking pan.
  3. Peel, core, and dice the apples. Sprinkle with lemon juice to keep the apples from browning.
  4. In a medium bowl combine, the diced apples, sugar, cinnamon, and vanilla. Set aside.
  5. Roll out the pie crust, make sure you roll it out a little thinner than a regular pie crust. Use the canning jar lid to make 12 round circles for the inside bottom of each jar. Piece the rest of the thinned out pie crust to fit the sides of the canning jars.
  6. I used a pumpkin cookie cutter to cut their crust to top the pies, you can use the lid to make 12 more circles to top the mini mason jar pies.
  7. Fill the jars to the top with the apple mixture.
  8. Top with crust, pinch the edges together to seal the pie.
  9. Pierce the crust to let the steam escape.
  10. Bake in a preheated 375 F oven for 30 minutes or until golden brown and bubbly.
http://mamaldiane.com/mini-canning-jar-apple-pies/

Spray the insides of the canning jars with oil. Spray them well!
Set the jars on a foil-lined baking pan.

Peel, core, and dice the apples. Sprinkle with lemon juice to keep the apples from browning.
In a medium bowl combine, the diced apples, sugar, cinnamon, and vanilla. Set aside.
Roll out the pie crust, make sure you roll it out a little thinner than a regular pie crust. Use the canning jar lid or a small glass like I did to make 12 round circles for the inside bottom of each jar. Piece the rest of the thinned out pie crust to fit the sides of the mason jars.

I used a pumpkin cookie cutter to cut their crust to top the pies, you can use the lid to make 12 more circles to top the mini canning jar pies.
Fill the jars to the top with the apple mixture.
Top with crust, pinch the edges together to seal the pie.
Pierce the crust to let the steam escape. I made faces on mine

Bake in a preheated 375 F oven for 30 minutes or until golden brown and bubbly.


Tips: Make sure you thin out your pie crust otherwise you’ll have all crust.
Pack them full, the apples shrink a little while cooking.

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