Mini Apple Pie in a Jar

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.

Ingredients

Pie Crust

Apple Filling

Salted Caramel Sauce

Instructions

Notes

Nutrition