Mason Jar Lid Apple Pies | These cute single serving pies are perfect for any party. Full of crispy apples with a brown sugar and cinnamon syrup. These little pies would be the hit of any party. I love adding mini lattice work on top. If you don’t want to add a lattice design you can also add a solid piece of pie dough…just don’t forget to cut in some air vents. Why mason jar lids? Well….since you loved my Mason Jar Lid Cherry Pie and Black Forest Cake I thought I would take time to create Americas most popular pie…. Apple Pie!
Perfect and simple enough for picnics, barbecues, birthday parties, bake sales but also cute enough for wedding receptions, bridal and baby showers. This versatile mini dessert just about fits any occasion.
I used my HOMEMADE APPLE PIE FILLING for these fun little pies but you can go totally semi homemade and use canned pie filling. I also used store bought pie dough, if that’s not your thing you can use my PERFECT EVERY TIME 10 MINUTE PIE CRUST recipe.
Are you ready to create some fun little pies? HERE WE GO!
To make the pies I used wide mouth jar lids (you”ll need 18). You can buy just the lids anywhere where the jars are sold. They come in two sizes regular and wide mouth. The wide mouth is the largest of the two. Turn the inserts to all the lids so that the rubber side is facing down and not touching the dough.
Unroll the dough from the package (no need to for a rolling pin). Use a 4½-inch round cutter. Insert the dough round into the lid, bring up the sides, fill with pie filling.
Cut strips for the lattice or rounds to place on top. Brush with egg wash, sprinkle with the cinnamon sugar mixture and bake. TIP: If using the solid top option make sure to cut slits so the air can escape.
Mason Jar Lid Apple Pies
- 18 wide mouth jar lids
- 1 apple pie filling recipe (link below)
- 3 (14 ounce) boxes store bought pie crust
- 1 egg
- 1 tablespoon water
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Make the HOMEMADE APPLE PIE FILLING or use canned.
Preheat oven to 375°. Turn all the lid inserts so that the rubber side is facing down and not touching the dough. Unroll dough, use a 4½-inch round cutter to cut circles. Place in lids. Gather the remaining dough and continue rolling and cutting until all the dough from TWO boxes have been placed in the lids.
Scoop 1/3 a cup of the apple pie filling into each lid. Cover with lattice or solid piece of dough (Tip: if using the solid dough method make sure to cut air vents).
Whisk together the egg and water. Brush on the top of each pie. In a small bowl combine the sugar and cinnamon, sprinkle on the top of each pie.
Place pies on a cookie sheet lined with parchment paper. Bake 25 minutes or until the filling is bubbling and the crust is golden brown.
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