Mini Mason Jar Apple Pies

Servings: Makes 6 mini pies

Time: Start to Finish: 1 hour 15 minutes

Ingredients:

Filling

4 tablespoons unsalted butter

2 Honeycrisp apples, peeled and chopped (or other baking apple, such as Granny Smith or McIntosh)

½ cup brown sugar

3 tablespoons all-purpose flour

2 teaspoons cinnamon

½ teaspoon ginger

½ teaspoon cloves

1 teaspoon pure vanilla extract

Assembly

2 packages store-bought pie dough (4 circles total)

1 egg

1 tablespoon water

1½ teaspoons turbinado sugar

Directions:

1. 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. Let the mixture cool to room temperature.

3. Assemble the Pies: On a lightly floured surface, roll out the pie dough until it is flat and slightly thinner than it originally was. Cut the dough into six 3-inch circles and six 2-inch circles.

4. Press a 3-inch circle into a mason jar, pressing it firmly to the base and sides and taking care not to poke holes in the dough. Trim any excess from the top edge with a paring knife. Repeat with the remaining 3-inch circles and jars.

5. Scoop the cooled filling into the pastry-lined jars, mounding it about ½ an inch over the top rim. Place the 2-inch rounds over the filling and tuck the edges under so they meet the edge of the jar. Crimp the edges with your fingers or a fork. Chill the pies for 10 minutes.

6. While the pies chill, whisk the egg and water together to combine. Use a pastry brush to brush the egg wash over each pie top, then sprinkle the top of each with ½ teaspoon turbinado sugar. Cut small vents into the top of each pie with a paring knife.

7. Bake until the pies are golden brown, 20 to 25 minutes. Cool for at least 10 minutes before serving.