Mason Jar Apple Pies
Need 8 wide-mouth 8 oz mason jars
- 2 boxes refrigerated pie-crusts
- 8 T butter
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 T lemon juice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 6 cups peeled, cored and thinly sliced apples
- 1/2 cup dried cranberries (optional)
- 1 egg
- Turbinado sugar
Heat oven to 350
Cut out 8 six-inch circles and 8 smaller circles using a mason jar lid as a guide from the 2 boxes of refrigerated pie-crusts.
Press the larger circles into the bottom of each mason jar, continuing up the the side and over the lip of of the jars.
In a saucepan, melt 8 T butter over medium-high heat.
Stir in flour and cook, whisking continuously until golden brown, about 2 minutes.
Add: granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and salt.
Bring to a simmer.
Remove from eat and pour over apples and cranberries.
Toss to coat.
Spoon into jars.
Cut small dough circles into strips. Weave into a lattice and crimp edges.
Brush with lightly beaten egg and sprinkle with turbinado sugar.
Place jars 2 inches apart on large baking sheet. Bake at 350 for 45 to 55 minutes or until golden. Allow to cool.