Mini Jar Apple Pies Recipe

Mini Jar Apple Pies Recipe

Savor the taste of fall with our Mini Jar Apple Pies recipe. These charming, portable desserts combine the warmth of spiced apples with a flaky crust, perfect for any occasion. Easy to make and even easier to enjoy, they're a must-try treat!

Prep Time 30 mins
Cook Time 40 mins

Yields 4 mini apple 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 oven safe jars or dishes of your choice (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 dishes with apple pie filling mixture. (Yields enough for 4 servings.)

 

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. (Our 7-oz pie dough yielded 8 mini pie crusts.)

 

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

 

Transfer assembled dishes 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 dishes on a baking sheet and bake for 20-25 minutes, until golden brown.

 

Yields 4 mini apple pies