Mini Apple Pies


For the Filling

4 tablespoons unsalted butter

2 Honeycrisp apples, peeled and chopped

1/2 cup brown sugar

3 tablespoons all-purpose flour

2 teaspoons cinnamon

1 teaspoon Chinese five spice

1 teaspoon vanilla extract

For the crust

2 packages store-bought pie dough

1 egg

1 tablespoon water

1 1/2 teaspoons coconut sugar


For the filling

Preheat the oven to 400.,and have six 1/4 pint (1/2 cup) mason jars on a baking sheet.

In a large pan, melt butter, then add apples and sauté until nearly tender, about 5 minutes.

Add sugar, flour, spices and vanilla extract, then sauté for 2 minutes more.

Let the mixture cool to room temperature.

To assemble the pies

Chooses serving in a jar or out of the Jar.

For out of the jar, spray jars with oil.

Dust jars with flour, then line with parchment paper.

On a floured surface, roll out pie dough until it is flat and slightly thinner than it originally was.

Cut the dough into six 3" circles and six 2" circles.

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 the excess off the top edge with a paring knife, then repeat with the remaining 3-inch circles and jars.

Scoop the filling into the pastry - lined jars, mounding it about 1/2 an inch over the top rim.

Place the 2" 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, then chill the pies for 10 minutes.

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 1/2 teaspoon sugar.

Cut small vents into the top of each pie with a paring knife.

Bake until the pies are golden brown, 20 to 25 minutes.

Cool for at least 10 minutes before serving.

Or cool 15 minutes before carefully sliding a butter knife around inside jar edge and invert to release pie from the jars.
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