Spray the insides of the mason jars with oil. Spray it good!

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 mason 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 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 mason 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.

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