How to Bake Mason Jar Apple Pies

by The Fox

This is my yearly go-to gift for friends and coworkers. It's so delicious and can amaze people.

Supplies

  • ¾ Cups Brown Sugar
  • 2 ¾ Cups All-Purpose Flour
  • ¾ Teaspoons Ground Cinnamon
  • Ground Nutmeg
  • 7 Medium Green Apples (Granny Smith)
  • Lemon Juice
  • ¼ Teaspoons Salt
  • 3 Tablespoons White Suga
  • 12 Tablespoons Butter (Cold, cubed)
  • ⅜ Cups Water
  • 10 Wide-Mouth 8oz Mason Jars
  • ¼ Cups Vegetable Shortening (Crisco)
  • 1 Egg White Wash
  • Instructions

    Step 1

    Please review all steps first. I have my own filling and crust recipe in this, but feel free to use any you want. Yields about 8-10 jars. Takes a long time but is well worth it!

    Step 2

    Skin, core, and cut down all the apples (cut slices in half so they fit) and place them into a large mixing bowl. Lightly sprinkle the apples with some lemon juice.

    Step 3

    Mix brown sugar, 1/4 cup flour, cinnamon, and some nutmeg (to taste, I just lightly sprinkle it).

    Step 4

    Combine brown sugar mix with apples. Taste a few and adjust as you see fit. Once happy, set aside in the fridge.

    Step 5

    Mix 2.5 cups flour, salt, and white sugar in a large bowl.

    Step 6

    Add the shortening and break it up with your hands until it is a crumble and evenly mixed. Next add the butter until the entire mix is a crumble mix like cornmeal.

    Step 7

    Start to add cold water into the mix in portions. You may need more or less water. As you add water, fold the mix over until it becomes a thick dough substance. Try to not overwork the dough.

    Step 8

    Split dough into some flat circles and chill in the fridge for approx 30 minutes.

    Step 9

    Lightly flour your workspace where you will roll out the dough (I used to much flower here obviously!)

    Step 10

    Roll out the dough into a thin layer

    Step 11

    Tear off some dough and press it into the mason jar.

    Step 12

    Continue adding dough until a thin layer is pressed around the entire inside. Thinner the better, which allows for a through cooking of the crust.

    Step 13

    Adding the dough can be tedious, feel free to find your best method. I found laying a huge square onto of the jar made for an easy path to press inside the jar.

    Step 14

    Add apple mix to the jars. The apples will now have a juice at the bottom. Keep mixing the apples as you go in the bowl but try to reduce the amount of juice in the jar. Fill almost to the top.

    Step 15

    Cut dough into strips and weave it to make the pie topper. This is how I like to do it, but feel free to avoid a weave and just cover it. Just make sure there are holes for the pie to let air out.

    Step 16

    With a large weave in place, press an empty jar down on the dough to cut a perfect sized pie topper.

    Step 17

    Looks so good!

    Step 18

    Personally I like to add just a small amount of butter on the top of the filling as well as some more cinnamon and nutmeg before putting the topper in place. Experiment to find your favorite taste.

    Step 19

    Carefully place the topper into the jar and gently press the edges together. You want to make sure the pie is not all the way up as it will rise some. If it does, thats fine. It just can cause a mess.

    Step 20

    Baste the top with the egg wash (clear part of egg). Gently sprinkle cinnamon and sugar on the top (I was too close with the cinnamon in this photo so it added to much. Sprinkle higher up.).

    Step 21

    With the oven at 425 degrees, place the jars onto a baking sheet lined with tin foil. Space them out as shown so they cook evenly. Bake covered with foil for 18 min then uncovered for 7 min (approx).

    Step 22

    Let the pies cool and then decorate as you see fit. I like to refrigerate mine but you can leave it out. Treat like a normal pie. It should stay fresher longer though due to the jar being sealed.

    Step 23

    Note: just some shots of it after baked. See that some juices will over flow and crust rise too high. Just clean the jar and press the pie down with the lid.

    Step 24

    Just shot of how the crust looks. With the cook time provided, assuming properly spaced, it should cook throughout.

    Step 25

    Close up if a cooked pie top.

    Step 26

    Both of these jars are 8oz. The wide mouth is better though because it is short and looks more like a pie. The taller is fine, I just called them apple pie shooters.