The kids and I raided my aunt’s apple tree last weekend and I’ve been creating apple goodness ever since. Apple desserts are my favourite … I like fall.
What you’ll need:
6 small jars (1/2 cup or 125 ml size)
1 package of Pillsbury pie crust
3 cups of chopped apples
3 Tbsp of flour
Cinnamon to taste
Nutmeg to taste
3 tbsp of sugar (my apples were very tart. You may want to use less if you use sweet apples)
3 tsp butter (1/2 tsp for the top of each pie)
2 tbsp of milk
Preheat the oven to 350f
I used the lid of the jar to cut out both tops and bottoms of the store bought pie crust (12 – 6 for the top, 6 for the bottom). I pressed six of the circles into the bottom of the jars. They I cut the remaining pie crust into strips and pressed it around the sides of the jar. It wasn’t an exact science. The Pillsbury crust is really easy to work with, and if you mess up, it is really easy to roll out and start again.
Using a sharp paring knife, I cut little leaf shapes out of the top crust and used the ‘dull’ side of the knife blade to score the leaf veins.
The filling is super easy. Chop up 3 to 4 cups of apple into small chunks. If you want to be able to put the jar lid on, just make 3 cups of filling. I didn’t want to put a lid on mine so I made 4 cups of filling and over filled the jars. The apples cook down substantially.
Add sugar, flour, cinnamon and nutmeg. My apples were quite tart. I used 3 tbsp of sugar, you may want to use less if your apples are the sweet variety.
Add filling to the jars and top with 1/2 tsp of butter.
The top crust:
Top each pie with the crust and leaf shapes you made earlier. Use a fork to seal the edges. Lightly brush the tops with a coating of milk.
Place the jars on a cookie sheet and cook on the middle oven rack for 45 – 50 minutes.