Fall Foodie: Mini Mason Jar Apple Pies

Happy Friday, everyone! I’ve been in the midst of a 6-day vacation from work (I’ve been out of the office since Wednesday and I return next Tuesday) just because I needed a break- but before I left- I wanted to make a quick treat for some of my co-workers since we’ve all been busting our asses in recent weeks and I thought it’d be a nice change of pace for a bit. I’d seen a couple of variations of this recipe floating around on social media and Pinterest over the past few days- and finally caved in and tried making my own variation of it. After a quick stop at Michael’s Arts & Crafts to pick up these cute glass mini mason-jars and gathering some apples I had recently picked at a local orchard- I was ready to put my canning/jarring skills to the test.

The recipe below will make 6 jars. I had to double up on everything to accommodate 12 co-workers (excluding myself).


  • 4 tablespoons unsalted butter
  • 2 baking apples, peeled and chopped (like Honeycrisp, Granny Smith or McIntosh)
  • ½ cup brown sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon cloves
  • 1 teaspoon pure vanilla extract
  • 2 packages store-bought pie dough (4 circles total)
  • 1 egg
  • 1 tablespoon water
  • 1½ teaspoons turbinado sugar


  1. Preheat the oven to 400°F. Have ready six ¼ pint (½ cup) mason jars on a baking sheet.
  2. In a large sauté pan, melt the butter over medium heat. Add the apples and sauté until nearly tender, 4 to 5 minutes.
  3. Add the sugar, flour, cinnamon, ginger, cloves and vanilla extract, and sauté for 2 minutes more. Let the mixture cool to room temperature.
  4. On a lightly floured surface, roll out the dough until it is flat and slightly thinner than it originally was. Cut the dough into six 3-inch circles and six 2-inch circles.
  5. Press a 3-inch circle into a mason jar, pressing it firmly to the base and sides and taking care not to poke holes in the dough. Trim any excess from the top edge with a paring knife. Repeat with the remaining 3-inch circles and jars.
  6. Scoop the cooled filling into the pastry-lined jars, mounding it about ½ inch over the top rim.
  7. Place the 2-inch rounds over the filling and tuck the edges under so they meet the edge of the jar. Crimp the edges with your fingers or a fork. Chill the pies for 10 minutes.
  8. While the pies chill, whisk the egg and water together to combine. Brush the egg wash over each pie top, and then sprinkle the top of each with ½ teaspoon turbinado sugar. Cut small vents into the top of each pie with a paring knife.
  9. Bake until the pies are golden brown, 20 to 25 minutes. Cool for at least 10 minutes before serving.

I would like to mention that I didn’t fold over or crimp the tops of the pie crusts to the jars since I didn’t want to risk them getting damaged during transport from my home to the office. Instead, I cooked them separately as individual discs and brought them with me to place on top of the jars as they were being served. For the record- nobody seemed to mind!

These were a big hit with my co-workers, which made me happy- and when I tried one that I had made for myself when I got home after I’d left work for the day/week- I had no complaints! These came out amazing and I think they’re going to be a success when I attempt them again this coming Thanksgiving. I’m actually thinking of trying some different versions, as well- like lemon meringue and key lime pie.

I’m kinda’ craving one right now, actually.

Have a great weekend, everyone!


– Ashley –

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