Mini Mason Jar Apple Pies

Apple Pie Filling

Peel apples and chop into small, bite-sized pieces. (Smaller is better for pies in a jar.)

Add chopped apples to a large bowl with chopped dates and toss with lemon juice.

Separately, whisk together flour, sugar, cinnamon, and salt.

Add dry ingredient mixture into apple mixture and toss to coat.

In a saucepan over medium heat, melt butter. Add apple mixture and stir to coat.

Cover pan and cook 10-15 minutes over medium-low to low heat, stirring occasionally, until apples have softened. (Add a splash of water as needed if it gets sticky.) 

Remove pan from heat and allow to cool slightly.

Pie Crust & Assembly

Preheat oven 375°F (190°C). 

Fill small 4-oz mason jars with apple pie filling mixture. (Yields enough to fill 4 jars.)

Unroll refrigerated pie crust dough on a flat surface. Use a round cookie cutter to cut circles of dough, around 3-3 ½ inches in diameter. (My 7-oz pie dough yielded 8 mini pie crusts.)

Cover filled mason jars with mini pie crusts, pressing around the edges with your hands and crimping with a fork to seal.

Transfer assembled jars to the fridge and chill 5 minutes. 

Whisk an egg and brush on top of pie dough. Cut vents in the top of each mini crust with a knife. Finish with a sprinkle of demerara sugar.

Place jars on a baking sheet and bake for 20-25 minutes, until golden brown.

Yields 4 apple pies in jars.