A mini apple pie in a jar is just the right portion to satisfy your sweet tooth! It is filled with decadent homemade caramel and tender spiced apples.
Recipe Science
- Add chilled butter cubes and break into pea-sized pieces. These fat pockets release steam during baking, creating a flaky, tender crust for your apple pie jars.
- Sour cream tenderizes the pie dough by reducing gluten formation and adding a slight tang, boosting texture and flavor.
- When combined with caramel sauce, Granny Smith and Honeycrisp apples add a balanced sweet and tart flavor.
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Featured Comment 2
“These are so adorable I can’t stand it! Thanks for the tip on cooking the apples before adding them to the pie – it makes so much sense, but I’d never really thought about the excess moisture before.” —Elizabeth
Why It Works
I’ve found a clever way to make single-serving apple pies even easier and more adorable—by baking them in canning jars! First, I pre-cook the apple pie filling in a sauté pan with cinnamon and sugar until tender. This quick step removes excess moisture, so once added to the jars, the filling won’t shrink or lose volume while baking. The result? Perfectly packed, flavorful apple layers that stay just right in every bite.
After the apples cool, I toss them in homemade caramel sauce—pure decadence! Then, I roll out pie dough and place a cute little crust on top of each 4-ounce canning jar. With the filling pre-cooked, all that’s left is baking until the crusts are golden brown. In under an hour, you’ll have salted caramel apple pie jars ready to enjoy, combining all the cozy flavors of apple pie with the irresistible charm of these mini desserts.
Ingredients You’ll Need
- Pie Crust: I use my homemade pie crust recipe that combines flour, salt, sugar, cold butter, water, and sour cream. Sour cream tenderizes the dough by reducing gluten formation and adding tanginess, enhancing texture and flavor.
- Apples: Granny Smith apples and Honeycrisp are ideal for apple pies in a jar, offering the perfect sweet-tart balance. Granny Smiths hold their shape and provide a tender bite with a tartness that pairs beautifully with the sugary spice mix. Honeycrisps add natural sweetness and a firm texture, creating a delicious blend in each mini pie.
- Flour: Flour is added to the apple pie filling as a thickener. As the pie bakes, the flour absorbs the juices released by the apples, creating a thicker, more cohesive filling that doesn’t become too runny.
- Flavoring: The apple pie filling combines granulated sugar, light brown sugar, lemon juice, zest, and cinnamon for flavor dimension.
- Topping: Brush the apple pie with egg wash before baking, and add granulated sugar for a flavorful golden brown crust.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This apple pie in a jar recipe is easy to customize! Try these delicious options:
- Using Store-Bought Pie Crust: Purchase a single crust for the apple pie recipe. If needed, roll out the dough to fit the jars.
- Apple Swaps: Other types of apples, such as Golden Delicious, McIntosh, and Fuji, can be used, as they don’t get too mushy.
- Spices: Try my homemade apple pie spice! Cardamom, ginger, allspice, and mace are also good additions.
- Sweeteners: Try turbinado, maple syrup, coconut sugar, or honey.
- Store-Bought Caramel Sauce: Use ⅓ to ½ cup mixed with the cooked apples.
How to Make Apple Pie in a Jar
Step 1: Break Down the Butter
Whisk the flour, sugar, and salt in a medium bowl to evenly distribute the dry ingredients. Add the chilled butter cubes, then use your fingers or a pastry cutter to break the butter down into pea-sized pieces.
Tips for Perfect Execution: This technique creates tiny pockets of fat in the dough, which release steam as they melt during baking, resulting in a flaky, tender crust for your apple pie jars.
Step 2: Hydrate the Dough
Whisk the sour cream and ice water together in a small bowl until smooth. Pour half of the sour cream mixture into flour, stirring with a fork until it hydrates. Add the remaining sour cream mixture until the dough starts to come together. This gradual hydration helps create a tender, flaky crust for your apple pie jars.
Step 3: Rest the Dough
Gently flatten the dough into a 4-inch disk, then wrap it tightly in plastic wrap. Refrigerate for at least 1 hour before rolling out. You can make the pie crust up to 24 hours in advance to allow the dough to chill thoroughly, which helps create a flaky texture when baked.
Step 4: Roll the Dough
Take the dough out of the refrigerator and let it sit at room temperature for 15 minutes to soften slightly. Lightly dust your work surface and the dough with flour. Roll the dough into a 12-inch circle, about ¼ inch thick, ensuring an even thickness for the best baking results.
Step 5: Cut the Dough
Use a 4-inch round cookie cutter to cut out 4 circles from the dough for the pie tops, then transfer them to a parchment-lined sheet pan. Cut a small circle or shape in the center of each circle to create steam vents. Refrigerate the dough until firm, about 30 minutes, to help the crust hold its shape during baking.
Step 6: Make the Apple Filling
Combine the granulated sugar, brown sugar, salt, lemon juice, lemon zest, cinnamon, and apples. Transfer to a pot, cover, and cook over medium heat, stirring often, until tender, about 15 minutes. Spread the apples on a baking sheet to cool for about 30 minutes.
Step 7: Make the Caramel Sauce
Heat sugar and water over medium-low in a small saucepan until the sugar dissolves completely. Increase to a boil, without stirring, for about 5 minutes until the sugar reaches a golden amber color, signaling caramelization.
Remove from heat and carefully whisk in heavy cream—the rapid bubbling occurs as steam releases. Stir in butter and salt to emulsify the caramel, then set aside, maintaining at room temperature for optimal texture.
Step 8: Heat the Oven
Position the oven rack in the center and preheat to 425°F (218ºC).
Step 9: Assemble the Jars
Combine the cooked apples with caramel sauce. I use 4-ounce canning jars. Fill each jar about ¾ full, packing the apples tightly to minimize air pockets, which can prevent shrinkage during baking. Remove the pie crust cutouts from the refrigerator.
To create a sealed top crust, press the dough firmly around each jar’s rim to secure a tight seal, which helps retain moisture and structure. Brush the dough surface with egg wash to promote browning, then sprinkle with granulated sugar for added texture and caramelization.
Step 10: Bake
Bake the jarred apple pies for 20 to 25 minutes, or until the crust turns a deep golden brown, rotating the sheet pan halfway through baking to ensure even browning.
Step 11: Cool Before Serving
Let the pie jars cool for at least 1 ½ hours before serving to allow the filling to set and flavors to develop fully. The apple pie jars are delicious when served with no-churn vanilla ice cream.
Frequently Asked Questions
Yes, pre-cooking apples for apple pie can make a big difference! Since apples are high in moisture, cooking them until tender releases their water in the pan, preventing a diluted filling and enhancing the flavor. This method uses nearly double the apples, keeping the pie’s structure intact—no gap between the crust and filling from apple shrinkage. Plus, you can adjust the flavor before baking. However, you can skip the pre-cooking step if you prefer a firmer texture in your filling.
Peeling apples for apple pie is totally up to you! I prefer peeling because it creates a smoother, more tender filling, letting the apple flavors and spices shine through without any added texture from the skins. However, if you enjoy a little extra texture or want to save time, you can leave the skins on—remember that they may add a slightly firmer bite to the filling.
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If you tried this Apple Pie in A Jar, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Mini Apple Pie in a Jar
Ingredients
Pie Crust
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons sugar
- ½ teaspoon kosher salt
- 8 tablespoons unsalted butter, cut into ½" cubes
- 1 ½ tablespoons sour cream
- ⅓ cup ice water, more as needed
Apple Filling
- ¼ cup granulated sugar
- ⅛ cup packed light brown sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon lemon juice
- ¼ teaspoon lemon zest
- ½ teaspoon ground cinnamon, divided
- 1 ¼ pounds Granny Smith apples, peeled and cut into ¼" slices
- 1 ¼ pounds Honeycrisp apples, or Fuji, peeled and cut into ¼" slices
- 1 egg , whisked
Salted Caramel Sauce
- ¼ cup granulated sugar
- ⅛ cup water
- ⅓ cup heavy cream
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
Instructions
- Break Down the Butter – In a medium bowl, whisk together flour, sugar, and salt. Add the butter to the flour mixture, then break into pea-sized pieces using your fingers or a pastry cutter.
- Hydrate the Dough – In a small bowl, mix the sour cream and ice water until combined. Add half of the sour cream mixture to the flour mixture; mix with a fork until it just becomes hydrated.Add the remaining sour cream mixture and mix until the dough just comes together. When pinched with fingers, the dough is floury, dry, and does not hold together. Add 1 to 2 tablespoons ice water and mix until dough forms large clumps and no dry flour remains.
- Rest the Dough – Turn the dough out onto a work surface and shape it into a ball. Flatten into a 4-inch disk and wrap in plastic. Refrigerate for at least 1 hour before rolling. The pie crust can be made up to 24 hours in advance.
- Roll the Dough – Remove the dough from the refrigerator and allow it to sit at room temperature for 15 minutes. Dust the counter and dough with flour. Roll to a 12-inch circle, about ¼ inch thick.
- Cut the Dough – Using a 4-inch round cookie cutter, cut four circles out of the dough for the pie tops and transfer to a parchment paper-lined sheet pan. Cut out a small circle or desired shape in the center of the dough to allow for steam venting. Refrigerate until dough is firm, about 30 minutes.
- Make the Apple Filling – Whisk together the granulated sugar, brown sugar, salt, lemon juice, lemon zest, and ¼ cinnamon in a large bowl. And the apples and stir to combine.Transfer apples to a large pot. Cook over medium heat, frequently stirring, until tender, about 15 to 20 minutes. Transfer just the apples to a baking sheet and cool to room temperature, about 30 minutes.
- Make the Caramel Sauce – Heat the sugar and water in a small saucepan over medium-low heat until the sugar dissolves. If needed, use a wet pastry brush to wash down any sugar crystals on the side of the pan. Increase the heat and bring to a boil, without stirring, about 5 to 6 minutes, until the syrup is golden in color.Remove the sugar mixture from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter and salt. Set aside, keeping the sauce at room temperature.
- Heat the Oven – Set the oven rack to the center position and heat to 425°F (218ºC).
- Assemble the Jars – Combine cooked apples with caramel sauce and ¼ teaspoon of cinnamon. Fill each 4 oz. canning jar until about ¾ full, making sure the apples are packed.Take the pie crust cut-outs out of the refrigerator. If adding a crust on top, press the dough tightly around the edges of each jar to create a good seal. Alternatively, if you plan to put lids on the jars after baking, line the inside of each jar with the pie crust instead. Brush the surface of the dough with beaten egg wash and sprinkle granulated sugar on top.
- Bake – Transfer the pie jars to a sheet pan lined with parchment paper, and place it on the center rack of the oven. Bake until crust is dark golden brown, about 20 to 25 minutes, rotating the sheet pan after 10 minutes of baking.
- Cool – Allow pie jars to cool for at least 1 ½ hours before serving.
Notes
- Storing: Cover and refrigerate for up to 5 days.
- To Reheat: Place the pie on a parchment-lined sheet pan and loosely cover it with foil. Bake at 225ºF (107ºC) until warmed through.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Denise says
I know this is an older post but I’m hoping you can respond. I’d like to make 30 of these for My dads upcoming 90th bday party. Can I make these ahead, freeze and then bake the day of the party. If so, can you explain how best to do this i.e. how would I prepare them to freeze, should I thaw them all the way before baking, etc. Thanks so much!
ELIZABETH says
These are so adorable I can’t stand it! Thanks for the tip on cooking the apples before adding them to the pie – it makes so much sense, but I’d never really thought about the excess moisture before.