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.
yields 4 Mason Jar Pies
Ingredients
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)
Instructions
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.
Sunsweet Products Used
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