Ingredients
Method
- Make a topper and line the jar: Roll out a small handful of dough. Enough to cover the top of your jars, you can use the metal lid that comes with the jar as a cookie cutter. Line the jars.
- Mix all apples, sugar and cinnamon.
- Fill the jars (about 1/2 C filling for each jar)
- Top it off: Make sure your “lid” has a vent so steam can escape. You can use a knive to make a couple of slits or a tiny cookie cutter to make it decorative.
- When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit.
- Brush pie tops with butter and sprinkle with sugar.
- Freeze: When your pies are all done and topped, place metal lids back on and seal them tight. Then pop these them in the freezer.
- Bake: Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you’re baking them fresh and not frozen they take about 45 minutes.
Notes
NOTE: If you are worried about putting these jars in the oven directly from the freezer, just remember these are canning jars - they are designed to be boiled, pressure cooked, etc. They bake just fine! If you’re really worried you can always let them sit at room temp for a bit first before putting them in a cold oven.
Original recipe: http://www.ourbestbites.com/2009/09/single-serving-pie-in-a-jar/
Image: http://thehomemakerssociety.blogspot.com/2012/03/mason-jar-tiny-pies.html
Original recipe: http://www.ourbestbites.com/2009/09/single-serving-pie-in-a-jar/
Image: http://thehomemakerssociety.blogspot.com/2012/03/mason-jar-tiny-pies.html