SHE’S CRAFTY! The leaves are starting to change, the air is getting crisp, and apple orchards are getting ripe for picking. This luxurious early fall weather won’t be here forever, so take advantage with a picnic or other outdoor activity that will get you in the fresh air! But don’t leave empty handed…take some on-the-go apple pies with you. Alana Jones-Mann has a delicious recipe for this seasonal favorite, and we can’t get over the cuteness of seeing something so yummy packaged so perfectly!

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You can’t go wrong with an apple pie around this time of year. I find apple pies are a fairly no-fail baking endeavor. Unfortunately, a physical pie isn’t the easiest thing to tote around, so I’ve created two delicious apple pie in-a-jar varieties for you to try out.

 

MATERIALS NEEDED:

- For Pie Ingredients: See Below

- Canning and/or Half Pint Mason Jars

- Pre-made Pie Crusts

- For the Labels: Cardstock, Scissors + Tape

 

 

DIRECTIONS:

Note: Before you start, make sure your jars are cleaned.  I used the small canning jars for my apple pie and the half pint mason jars for a delicious peanut butter and apple crumble.  Feel free to try out both, or just go for one. I’ve broken down the materials and steps so that you can follow along to your preference.

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Step #1: First, make your mix.

APPLE PIE: For the apple pie, simply mix all of the ingredients together until the apples are completely coated. For the butter, just cube it into small pieces before adding it into the mix.

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CRUMBLE: For the crumble, combine the dry ingredients. Once mixed, add in your peanut butter and then cut in your butter. Make sure your butter is chilled before adding it in. You can see what your mix should look like in the photo below. Note: For the crumble you’ll need both the apple pie and the crumble mixes.

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Step #2: Now, let’s just focus on the apple pie that’s going into your canning jar. First, roll out your piecrust. If you want a covered pie top, use the lid of your jar to cut out the top to size. Take your remaining piecrust and work it into your jar, making sure to line the interior with dough. Then, stick it in the freezer for 5 to 10 minutes to set the dough. Next, add about a half of a cup of your apple pie mix to the pie-lined jar and once filled, add the top to your pie. Instead of covering my pie top, I created a little lattice top by weaving strips of the piecrust.

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Step #3: Now, for the crumble. As you’ll see below, I’ve shown the layers I used in my jar. Note: The bottom piecrust layer is totally optional, I had just wanted something there to soak up some of the juices that will seep out once the pie is in the oven. Once you have your layers set, add your crumble to the top of your pie.

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Step #4: Once you’re ready to bake, place the pies on a baking sheet into a cool oven.  Turn the oven on to 375 degrees and allow the apple pie to bake for 40 to 50 minutes and the crumble pie to bake for about 70 to 80 minutes. Once the crumble pie is finished, turn off the oven and let the glass cool before removing it. With the small canning jars, it’s fine to remove them without allowing them to cool, however, with the half pint jars it’s safest to let them cool gradually with the oven.

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Step #5: This step is optional, but if you want to add labels, now would be the time. Using a word document on my computer, I printed out some labels onto cardstock. If you’re a fan of your own handwriting, I would recommend writing them out yourself – it’s adds that homemade touch. However, if you’re like me, and are not so crazy about your handwriting, print away! To cut your labels to size, place your lid over the label and trace the edge. Cut them out, add some tape to the back of them, and stick them onto the top of the flat lid.

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Before you take your pies out on the road, I’d recommend cutting a circular piece of parchment paper to the size of your jar and putting that on top before you put on your lid. This will help keep everything in place.

And now you’re ready to pack them up! As gifts, favors, or just simple treats for a picnic in the park, these jarred mini pies are the way to go this fall.

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(All images were taken by Alana Jones-Mann)