This is a fun dessert that you can bring to people fully baked or even frozen with baking instructions. So much fun to make and so incredibly easy. The gluten-free, organic ingredients make these yummy little pies even better and tastier too!
You Will Need...
- 4, half-pint, wide mouth Ball glass canning jars
- Baker Bliss Maker Gluten-Free Pie Dough (see previous post for recipe)
- Baker Bliss Maker Canned Apple Pie Filling OR
- 7 cups (15-20 whole) organic tart, firm apples, peeled and thinly sliced
- 2 tablespoons fresh lemon juice
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup corn starch or tapioca starch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Step by Step Instructions
OK…first you are going to need to get Ball wide mouth half pint canning jars. I got mine at Target and they are about $5.00 for 4 jars. Then you will need to make sure you have the pie dough and filling and pastry wheel all lined up and ready to go. It makes the process so much easier. I used my gluten free pie dough and my homemade canned apple pie preserves. The quality compared to a store bought crust and a canned apple pie filling is not even worth typing up, BUT…and that is a huge B-U-T…you obviously can do this with these things.
Once you have the dough rolled out, you will use the band of the jar lid to cut out the bottom pie crust for each jar. It is the perfect size and allows you to get the base for each jar.
Cut the remaining pie crusts into long strips, approximately 4 inches wide. Press the dough into the inside of each jar, so the inside is completely covered, but BELOW the inside band and make sure you have the dough pressed all the way around the jar with no seams or holes showing through. This will make sure you don’t spring any leaks in the oven.
Now that you have your crust all pressed in and ready to go, fill up each jar up to the inside band with pie filling. Don’t go above this, because you need to make room for the upper crust and all of these crust and apples and filling will expand when the pies are baking and this is BAD for business at the end of the day when you are ready to seal up your pretty little pies in a jar.
It’s time for your topping choices! I chose lattice topping for mine. To make the lattice top, take the ring band and cut out another circle, just the same as you did for your bottom crust, and this will give you the exact crust amount you will use for the top of your pie in a jar. Take a fluted pastry wheel for a lattice pie top and cut rows to weave together and then just place it on top of your filling and seal around the edges making sure you have a seal with your crust to help avoid an Apple Pie Mt. Vesuvius. Then brush with an egg wash and sprinkle with cinnamon sugar and they are ready to freeze or bake! You can keep these in the freezer for months or you can bake them for 45-55 minutes at 350 degrees on a baking sheet.
As soon as you can see that the crust has been baked through the jar to a nice golden hugh, pull the pies out of the oven and allow to cool off. The pies will be puffed up from the heat, but will level off when they cool off, which will then allow you to top them off with a pretty label and lid or whatever decoration you want to top your jars and lids off with….ORRRRRRR you can do what our family did…and eat them all before a lid or pretty label even came within a fork’s distance to the jar! Enjoy Bliss Bakers!!!