Apple Raisin Pies in Jars
I was inspired to bake an apple raisin dessert because I ate this apple cinnamon raisins yogurt that rocked my world. Seriously, I'm not one to get all that jazzed about yogurt, but this was really tasty.
I actually assembled them in the morning, popped them in the fridge, and then baked them off while we ate dinner.
Then BOOM: fresh apple raisin pie for dessert. Not too shabby for a weekday.
Serving Size: 4 | Prep Time: 20 mins | Total Time: 55 mins
- 2 medium apples, peeled and diced (2 cups)
- ¼ cup raisin
- 2 tsp lemon juice
- ½ tsp cinnamon
- ⅛ tsp allspice⅛ tsp nutmeg
- 2 Tbsp sugar
- 1 Tbsp flour
- ½ box pie dough, allowed to sit at room temp according to package directions
- 1 egg
- 2 tsp granulated sugar
- Preheat oven to 400 degrees.
- In a large bowl, mix together apples, raisins, lemon juice, cinnamon, allspice, nutmeg, 2 tablespoons of sugar and flour. Set aside.
- On a lightly floured surface, roll out pie dough until almost doubled in size. Using a 4 inch plate as a guide, cut 4 circles out of the dough. Place 1 circle of dough into one 4 oz mason jar (I used 4 oz Ball canning jars). Use fingers to press dough into the sides of the jar. Dough should hang over the lip of the jar by about 1/3 inch. If it doesn't, cut small strips of dough from the scrap and pinch it to the dough lining to create a small overhang around the mouth of the jar. Repeat with the remaining 3 pies. Cut extra dough strips into 1/3 inch strips for the lattice pieces.
- Divide apple filling amongst the 4 pie jars. The mixture will be heaping a bit. Place the reserved strips of dough over the filling (creating a lattice if desired) and crimp up the edges of the dough, sealing together ends of lattice pieces and the overhang of the bottom crust. Place pie jars onto a rimmed baking sheet.
- In a small bowl, beat the egg with 1 teaspoon of water. Brush tops of pie crust with egg wash and sprinkle with remaining 2 teaspoons of sugar. Bake pies for 35 minutes or until crust is golden and filling is bubbly.
- Allow to cool before serving.
Notes: Lining the jars with dough is a very forgiving process. If your dough tears, or you need to patch a hole, simply take a small piece of dough and press it into the area that needs patched.
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