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Apple Pie in a Jar

Apple Pie in a Jar

Mason jar recipes are amazing single-serving desserts. We know that pie is great on its own, but when you add this special mason jar element, it's even better. Additionally, these pies lack a crust, so there are fewer calories to consume! For the vast majority of people who prefer apple pie, this will become one of their favorite pie in a jar recipes. Try this recipe the next time you need to need to serve dessert.

Ingredients
  • 4 1/2 cups sugar
  • 1 cup cornstarch
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 10 cups water
  • 3 tablespoons lemon juice
  • 28 cups sliced apples
Instructions
  1. Cook sugar, cornstarch, cinnamon, nutmeg, salt and water in a large pot until thick and bubbly.
     
  2. Add lemon juice.
     
  3. Pack apples into 7 quart jars.
     
  4. Pour syrup over and work it down.
     
  5. Process 20 minutes in BWB (boiling water bath).
Notes

For more great jar recipes and gift ideas, check out our Mason Jar Recipes eBook.

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I watched a friend make a fruit pie filling using some canned fruit, cranberries I think. The fresh fruit should taste much better. Would a large pot of boiling water be okay for the water bath and do you use it on the stovetop or in the oven? I'm more familiar with using water baths in science labs than in the kitchen.

I was given several apples recently, and by several, I mean TONS! I made some apple butter, but I stumbled on this recipe. I thought, why not? This recipe is so good. After I canned most of them, I had a little leftover that was not enough for another can. I decided to have a little treat. I warmed these up, and threw some vanilla ice cream over it. I have to say that this apple pie filling was so much better than store bought. I will never buy apple pie filling again. This was that good!

Quick question. How long can this stay canned aka shelf life? And is it fine in the cabinet or does it need to be refrigerated?

Love this recipe. I make it for Christmas gifts for my "old" High School classmates and they can't get enough of it. Most of them eat it on ice cream, heating it first. I use it for pies and apple crisps. Try it, and enjoy!

This recipe should say Apple pie filling in a jar.

This recipe is incomplete. How did the author get a pie as pictured? Do we give these apples in a jar and tell the recipient to pour it into a pie shell, then cover and bake? Seems like a good but unfinished recipe. Dee

Hi Chef 2170934 - This recipe does not include a crust. -The editors of RecipeLion

what about the crust for the apple pie in a jar

1. How many jars will I need? 2. will the pie be ready to eat right from the jar or will you need to bake it, if so how long, and in what type of pan and what temp?

For jbc549: To can this, the water needs to be no less than 2-3 inches above the capped jars. Make sure the jar is really clean before putting the flat (Lid with rubber ring) the top of the jar. Tighten ring just 'til it's snug. Do not over tighten it as this may cause the flat lid to buckle under the pressure of heat. Start timing once the water comes to a full boil not a minute before. When that time is up, put onto a dishtowll to cool, never a bare surface. If you put it on a cool surface, the jar may break. Make sure to listen for the "POP" sound to insure a proper seal. Hope this helps you out. Happy canning! I know I enjoy it -- been doing it for over 35 yrs.

I have never done canning. I know the jars need the rubber ring tops and the screw on lids but does the boiling water have to be above the lids and if so, by how much? Also, how long of a shelf life will these have? My last question is, will the baking time still be the same for an apple pie that would normally use fresh sliced apples or will the time be less since these seem like they will be somewhat cooked already, in the jar?

looks good good idea

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