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While the dough is chilling, peel and core your apples and cut into small pieces. Combine the apples, lemon juice, flour, sugar, cinnamon, nutmeg and cloves. Roll out dough and cut in circles that will fit inside mason jars. Press the dough into the jars. Fill the dough-lined jars with filling just to top.
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Wash new, unused lids and rings in warm soapy water. Remove the jars and allow to air-dry. Meanwhile, combine 10 cups water, sugar, cornstarch, cinnamon, salt, and nutmeg in a large pot. Place over high heat and cook, stirring frequently, until thick and bubbly, 10 to 15 minutes. Remove from the heat and stir in lemon juice.
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Add the apple sauce, pumpkin pie spice and coconut sugar. Stir to combine. Remove the dough from the fridge and cut into the 8 equal pieces. Press one piece of dough into the bottom of a 1/2 pint sized mason jar. It should be about 1/4 inch thick. Repeat with 3 more mason jars.
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STEP SIX: Transfer the mini pies to the prepared baking sheet. Brush each pie with butter and sprinkle with sugar. STEP SEVEN: Bake until golden, about 20 minutes and cool. STEP EIGHT: Remove the mini apple pies from the Mason jar lids and serve with desired toppings like whipped cream, ice cream, and/or caramel sauce.
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Step 2: Fill the hot sterile jars with the freshly cut apple slices. Pour the hot sauce mixture into jars until 1" from the top. Cover with sealing lid and cap. Process in a hot water bath for 20 minutes. Allow the jars to cool completely on the counter top. Store any unsealed jars in the refrigerator.
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Directions. Pre-heat oven at 350 degree F. In a medium bowl, mix together apples, sugar, cinnamon, nutmeg and cornstarch. Make sure apples are evenly coated. Unroll pie crust dough. Press dough to.
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Step 1 Make apple layer: In a medium saucepan over low heat, combine apples and cinnamon and cook until soft, about 10 minutes. Step 2 Among four mason jars, layer oatmeal cookies and apples.
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Step 6 - Layer. Fill each mason jar with approximately 1 ounce of pie crust crumble and then top with 6 ounces of apple pie filling. Top with approximately 1 ounce of pie crust crumble. Step 7 - Store. Tightly fasten the lid of each mason jaw in place and decorate the jars as desired. Store in the refrigerator for up to 1 week.
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Lightly tuck the edges of the lattice strips down into the lid. Place the mini apple pie ring in the baking sheet. Make an egg wash by whisking together one large egg white and one tablespoon water. Brush the tops of the pies with egg wash and sprinkle with a teaspoon of turbinado sugar. Bake for 20 minutes.
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Make the Filling: Preheat the oven to 400°F. Have ready six ¼ pint (½ cup) mason jars on a baking sheet. 2. In a large skillet, melt the butter over medium heat. Add the apples and sauté until nearly tender, about 5 minutes. Add the sugar, flour, cinnamon, ginger, cloves and vanilla extract, and sauté for about 2 minutes more.
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In a large bowl, mix the apple slices, granulated sugar, & cinnamon together until the apples are coated. Transfer to a cast-iron skillet, cook at medium heat just until the apples are tender. While the apples are cooking, press small pieces of the pie crust into the mini mason jars. Once the apples are tender, scoop spoonfuls into the mason jars.
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Fill each mini mason jar with apple pie filling. Cover each mini apple pie with a dough circle, pressing around the edges with your fingers and crimping with a fork to seal. Brush pie crusts with egg wash, cut vents in the top with a knife, and sprinkle with demerara sugar. Bake mason jar apple pies at 375°F (190°C) for 20-25 minutes.
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Gently fold in the apple pieces. Spray a 9″x13″ baking dish with nonstick cooking spray, then fill with the noodle mixture and top by sprinkling with the cinnamon-sugar mixture. Bake for 50-60 minutes, rotating the pan (180 degrees) halfway through cooking. While the kugel is baking, prep the pie crusts.
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Instructions. Preheat the oven to 350 degrees F. Roll the pie crust out and cut out into 4 1/2 inch rounds. You will need 8. Lightly press each round of dough into the inside of a wide mouth mason jar lid. Poke the bottom of each pie with the prongs of a fork a few times. Fill each pie crust with 8-10 apple slices.
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1. Peel, core and chop the apples into small cubes. 2. Melt the butter in a skillet over medium heat. 3. Add the apples into hot butter. Add salt and let it cook for a couple of minutes. 4. Next add the brown sugar, cinnamon, nutmeg, all spice, lemon zest and juice.
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Preheat the oven to 400°F. Peel the apple and chop into small cubes. Place apples into a mixing bowl. Combine the brown sugar, white sugar, cinnamon, nutmeg and flour in a separate bowl, then add to the apples and mix together with a spoon until the apples are fully coated. Set aside while you prepare the pie dough.
