Looking for a way to easily upgrade apple pie? Well, look no further than these mini mason jar apple pies. The individual portions are just the right amount, and the whole mason jar packaging is a lot cuter than a standard pie dish (bor-ing). Bonus: We use store-bought dough, so you’ll spend less time prepping and more time eating.
When choosing an apple for this recipe, make sure to err on the crisp-tart side so the slices hold their shape and aren’t cloyingly sweet. Honeycrisp, Pink Lady and Granny Smith are all good choices. And if you have any leftovers, these cuties happen to make an excellent breakfast. Just sayin’.
4 tablespoons unsalted butter
2 Honeycrisp apples, peeled and chopped (or other baking apple, such as Granny Smith or McIntosh)
½ cup brown sugar
3 tablespoons all-purpose flour
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon cloves
1 teaspoon pure vanilla extract
2 packages store-bought pie dough (4 circles total)
1 tablespoon water
1½ teaspoons turbinado sugar
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. Let the mixture cool to room temperature.
3. Assemble the Pies: On a lightly floured surface, roll out the pie dough until it is flat and slightly thinner than it originally was. Cut the dough into six 3-inch circles and six 2-inch circles.
4. Press a 3-inch circle into a mason jar, pressing it firmly to the base and sides and taking care not to poke holes in the dough. Trim any excess from the top edge with a paring knife. Repeat with the remaining 3-inch circles and jars.
5. Scoop the cooled filling into the pastry-lined jars, mounding it about ½ an inch over the top rim. Place the 2-inch rounds over the filling and tuck the edges under so they meet the edge of the jar. Crimp the edges with your fingers or a fork. Chill the pies for 10 minutes.
6. While the pies chill, whisk the egg and water together to combine. Use a pastry brush to brush the egg wash over each pie top, then sprinkle the top of each with ½ teaspoon turbinado sugar. Cut small vents into the top of each pie with a paring knife.
7. Bake until the pies are golden brown, 20 to 25 minutes. Cool for at least 10 minutes before serving.