by Tammy Taylor~
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Recently RancherMan & I invited the folks over for supper. It was going to be unseasonably warm and we had some grilling meat in the freezer. I’d planned to roast some fresh vegetables with flavored olive oil for a delightful, quick & easy side. (be sure to read how I remade the leftover steak into a new meal!)
But my dad always comments that he thinks it’s cool that I typically make a dessert when they come over for supper, so I’m always sure to make something sweet too. But what? Hummmm… I know! I’d canned some apple pie filling and have several shining jars of it in the pantry. But I’d hate to make a whole apple pie since there will only be 4 of us. I wonder if I can make single-serving pies in canning jars…
(Jump To Recipe)
In searching, I found several recipes online showing how you can bake them up with fresh apples. But my apples weren’t raw. Then I stumbled upon a post from C Stands For Carrie who was using store-bought canned apple pie filling & store-bought crust. Now THAT’S a fast dessert! I’ll be using my homemade apple pie filling & my homemade pie crust, but decided to follow her baking times, etc.
Here’s the Reader’s Digest version: Make piecrust. (or buy pre-made) Line 1/2-pint wide-mouth canning jars with piecrust. Add pie filling. Top with more crust. Bake 350 degrees for 45 minutes.
What I’ll Change Next Time
Now when I do this again I may make some minor changes. I’ll probably just use a bottom crust and a top crust, not bothering to line the sides. I felt that much crust made each individual pie a little too ‘crust-heavy’.
Plus that way I would have had enough piecrust to make a few more pies. Once they were cooled I could place a reusable *Tattler Jar Lid on the extra pies & refrigerate them. There would be more apple pie goodness the next night for RancherMan & me for no more effort nor cook time.
I’ll also chop the apple slices into quarter slices. Such a small jar makes it a little much to spoon up the apples in full slices or even half slices when enjoying the pies.
And since the filling does bubble up during its stint in the oven I’ll probably only fill the jars 2/3 full next time. That way there’s room on top for a dollop of vanilla ice cream. Plus if the top crust is fully contained inside the jar you can put lids on the cooked and cooled pies until you enjoy them tonight for supper.
How Many Pies Can You Make?
I washed & prepared more canning jars than I thought I’d need because I was gonna just keep filling until I ran out of supplies. As it turned out I used all my crust on the 4 jars I needed. But I still had about 1/3 of my quart jar of apple pie filling left. I guess depending upon how thickly you line your jars with piecrust and how full you fill your jars with pie filling you could certainly have more jars of pies than the 4 that I ended up with. I’m guessing you could make at least 6!
But the pies were delicious and made an oh-so-cute presentation, so I’ll absolutely do this again with the above changes. Here’s the recipe as I plan on amending it:
Single-Serve Apple Pies Baked In Canning Jars
- 1 can Apple pie filling (can use other flavors)
- 1 Prepared piecrust (can buy pre-made)
- 4 - 6 half-pint wide-mouth canning jars & lids
Preheat oven to 350 degrees F.
Make piecrust and press enough into bottom of the jars to cover.
Add apple pie filling to about 2/3 full
Use canning jar ring to cut circle of piecrust dough for top of pie. Press circle of piecrust dough into decorative crimp, cut into strips to form lattice. or just lay on top. Cut slits in top of dough so steam can escape. Place filled jars onto cookie sheet (they will bubble over)
Bake in 350 degree oven for 45 minutes, or until crust is lightly brown. Remove from oven & enjoy.
NOTE: If this dessert is for supper tonight, you can place canning jar lids on the completely cooled pies for short-term storage.
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