Mini Mason Jar Apple Pies

Mini Mason Jar Apple Pies

How to make apple pie in a mason jar – with sweet apple pie filling inside, and a comforting mini pie crust baked on top! These mini mason jar apple pies are quicker to bake than a full pie, they’re perfectly portion-sized, and they’re a tasty lightened-up option with less pie crust overall. An adorable single-serving dessert idea for a holiday party or gathering!


Developed by Alyssia Sheikh of Mind Over Munch.

Prep Time 30 mins
Cook Time 40 mins

yields 4 Mason Jar Pies


Apple Pie Filling



2 Honeycrisp apples (or Granny Smith)


½ cup Sunsweet® Pitted Dates, finely chopped


2 tsp lemon juice


1½ Tbsp all-purpose flour


2 Tbsp sugar


¾ tsp cinnamon 


⅛ tsp salt 


1 Tbsp butter


splash of water, if needed




Pie Crust & Assembly


1 refrigerated pie crust (rolled sheet of dough—not frozen in a pie tin)  


1 egg


1-2 tsp demerara or turbinado sugar, for topping


4 small mason jars (4-oz size)


round cookie cutter (~3¼-inch size)


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.