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Peel and chop apples and place in a large bowl. Add lemon juice and toss to coat well. Add both sugars, flour and spices and stir to fully coat apples. Scoop apples into the prepared jars, pressing the apples in as tightly as possible. Divide the apples between the 6 jars.
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Scoop 1/3 a cup of the apple pie filling into each lid. Cover with lattice or solid piece of dough (Tip: if using the solid dough method make sure to cut air vents). Whisk together the egg and water. Brush on the top of each pie. In a small bowl combine the sugar and cinnamon, sprinkle on the top of each pie. Place pies on a cookie sheet lined.
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Step 2: Fill the hot sterile jars with the freshly cut apple slices. Pour the hot sauce mixture into jars until 1" from the top. Cover with sealing lid and cap. Process in a hot water bath for 20 minutes. Allow the jars to cool completely on the counter top. Store any unsealed jars in the refrigerator.
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Preheat the oven to 400°F. Peel the apple and chop into small cubes. Place apples into a mixing bowl. Combine the brown sugar, white sugar, cinnamon, nutmeg and flour in a separate bowl, then add to the apples and mix together with a spoon until the apples are fully coated. Set aside while you prepare the pie dough.
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Shape it into a disk. Wrap it in plastic wrap and chill in the fridge for one hour. Preheat oven to 350°F. Roll out the dough onto a lightly floured surface, and cut out 6 circles using the jar. Place one circle of the dough in the bottom of jar. Pierce the dough with a fork. Divide the filling evenly between the jars.
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Instructions. Preheat the oven to 350 degrees F. Roll the pie crust out and cut out into 4 1/2 inch rounds. You will need 8. Lightly press each round of dough into the inside of a wide mouth mason jar lid. Poke the bottom of each pie with the prongs of a fork a few times. Fill each pie crust with 8-10 apple slices.
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Make the Filling: Preheat the oven to 400°F. Have ready six ¼ pint (½ cup) mason jars on a baking sheet. 2. In a large skillet, melt the butter over medium heat. Add the apples and sauté until nearly tender, about 5 minutes. Add the sugar, flour, cinnamon, ginger, cloves and vanilla extract, and sauté for about 2 minutes more.
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Lightly tuck the edges of the lattice strips down into the lid. Place the mini apple pie ring in the baking sheet. Make an egg wash by whisking together one large egg white and one tablespoon water. Brush the tops of the pies with egg wash and sprinkle with a teaspoon of turbinado sugar. Bake for 20 minutes.
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Gently fold in the apple pieces. Spray a 9″x13″ baking dish with nonstick cooking spray, then fill with the noodle mixture and top by sprinkling with the cinnamon-sugar mixture. Bake for 50-60 minutes, rotating the pan (180 degrees) halfway through cooking. While the kugel is baking, prep the pie crusts.
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STEP SIX: Transfer the mini pies to the prepared baking sheet. Brush each pie with butter and sprinkle with sugar. STEP SEVEN: Bake until golden, about 20 minutes and cool. STEP EIGHT: Remove the mini apple pies from the Mason jar lids and serve with desired toppings like whipped cream, ice cream, and/or caramel sauce.
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In a large bowl, mix the apple slices, granulated sugar, & cinnamon together until the apples are coated. Transfer to a cast-iron skillet, cook at medium heat just until the apples are tender. While the apples are cooking, press small pieces of the pie crust into the mini mason jars. Once the apples are tender, scoop spoonfuls into the mason jars.
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1. Peel, core and chop the apples into small cubes. 2. Melt the butter in a skillet over medium heat. 3. Add the apples into hot butter. Add salt and let it cook for a couple of minutes. 4. Next add the brown sugar, cinnamon, nutmeg, all spice, lemon zest and juice.
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Fill each mini mason jar with apple pie filling. Cover each mini apple pie with a dough circle, pressing around the edges with your fingers and crimping with a fork to seal. Brush pie crusts with egg wash, cut vents in the top with a knife, and sprinkle with demerara sugar. Bake mason jar apple pies at 375°F (190°C) for 20-25 minutes.
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Directions. Pre-heat oven at 350 degree F. In a medium bowl, mix together apples, sugar, cinnamon, nutmeg and cornstarch. Make sure apples are evenly coated. Unroll pie crust dough. Press dough to.
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Step 1 Make apple layer: In a medium saucepan over low heat, combine apples and cinnamon and cook until soft, about 10 minutes. Step 2 Among four mason jars, layer oatmeal cookies and apples.
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Step 6 - Layer. Fill each mason jar with approximately 1 ounce of pie crust crumble and then top with 6 ounces of apple pie filling. Top with approximately 1 ounce of pie crust crumble. Step 7 - Store. Tightly fasten the lid of each mason jaw in place and decorate the jars as desired. Store in the refrigerator for up to 1 week.
