Celebrate the flavors of the season with this adorable Mason Jar Apple Pie!
Made with warm cinnamon-sugar apples and topped with a golden, flaky pie crust, it’s everything you love about traditional recipe—just in a perfectly portioned, single-serve jar.
These mini desserts are easy to prep, fun to serve, and ideal for holidays, parties, or whenever you want a cozy treat without baking a full pie.
Check out all the other apple dessert recipes and ideas for even more delicious recipes.
There's nothing quite like a homemade apple pie. The flaky crust, the sweet filling, the hints of cinnamon and brown sugar…it's simply delicious.
However, making a whole pie can be time-consuming, and it's often more than one person needs (or wants).
Mini desserts are perfect for serving at parties or holiday gatherings, and they'll look absolutely adorable displayed on a buffet table or dessert station.
Looking for more easy dessert recipes featuring apples? Try my Apple Danish Recipe, or my recipe for Pillsbury Cinnamon Rolls with Apples.
Table of Contents
- How to make egg wash for apple pie?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Prepare the Pie Dough
- How to Fill the Mason Jars
- Kitchen Tools Spotlight
- Baking Instructions
- Serving Tips
- Grab Your Copy of the Mason Jar Recipes eBook
- Before You Begin!
- Tips for Baking Desserts in Mason Jars the Work for Me:
- Storage Tips
- Recipe FAQ's
- Looking for more Mason Jar Desserts?
- 📖 Recipe Card
- 💬 Comments
How to make egg wash for apple pie?
- The most common method is to whisk together one egg and one tablespoon of milk. You can also use water instead of milk, but the milk will give the crust a richer flavor.
- If you want a glossy finish, you can add an additional teaspoon of milk. Once the egg and milk are combined, brush the mixture over the top of the pie crust. Be sure to only apply the egg wash to the parts of the crust that will be exposed to the heat of the oven; otherwise, it will overcook and become tough.
- Another option for an egg wash is to mix together two tablespoons of heavy cream and one egg yolk. This will result in a richer flavor and a more golden color.
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Substitutions and Variations
Apples: Swap with pears or use a mix of apple varieties like Granny Smith + Honeycrisp.
Spices: Use apple pie spice instead of cinnamon and nutmeg, or add a pinch of cloves or allspice.
Pie Dough: Use store-bought puff pastry or crescent roll dough for a flakier twist. Or try my homemade pie dough recipe.
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Preheat oven to 400°F. Peel and dice the apples, then toss with sugars, cinnamon, nutmeg, and flour until coated. Set aside while prepping the pie dough.
Prepare the Pie Dough
Step 2: Unroll the refrigerated pie dough onto a lightly floured surface and roll it to about ⅛ inch thick. Cut out circles using a cookie cutter, then re-roll the scraps and repeat until you have 20 dough circles.
How to Fill the Mason Jars
Step 3: Using a tamper tart tool press a dough circle into each 4 ounce sized mason jar, covering the bottom and sides. Add filling, top with another dough circle, seal the edges, and chill for 10 minutes.
Kitchen Tools Spotlight
- Small Mason Jars Diameter x Height: approx 2.5” x 2.2” in inches; Lids Dia-2.8"; Capacity:100 ml/4 fl.oz
Baking Instructions
Step 4: Brush the egg wash using a silicone pastry brush, over each pie, sprinkle with the cinnamon/sugar mixture, and cut small vents into the top crust. Bake until golden brown, about 20-25 minutes, then cool for at least 10 minutes before serving.
- 1. VARIETY of SIZES and COLORS: Our set includes four Silicone basting brushes in eye-catching colors and sizes that cater to your different culinary needs. The 10.3-inch Green food brush stands out for larger tasks, while the 8.2-inch Blue, Orange, and Red food brushes for basting offer versatility for precision basting.
Serving Tips
Serve warm with vanilla ice cream or homemade whipped cream and maybe a extra sprinkle of brown sugar or a combination of cinnamon/sugar.
Grab Your Copy of the Mason Jar Recipes eBook
10 Easy & Delicious Ideas in One Handy Guide! These mason jar recipes are perfect for entertaining, buffets, and potlucks—portable, pretty, and crowd-pleasing.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Tips for Baking Desserts in Mason Jars the Work for Me:
Use 4 oz. mason jars: They’re the perfect size for single servings and bake more evenly than larger jars.
Always use oven-safe jars: Not all mason jars are designed for baking. Stick with jars labeled as oven-safe (like Ball brand) and avoid sudden temperature changes to prevent cracking.
Don’t overfill: Leave about ½ inch of space at the top to allow for rising and bubbling during baking.
Use a tamper or spoon handle: To press crusts or dough down into the jar without tearing it—especially helpful for bottom layers.
Bake on a tray: Place jars on a rimmed baking sheet to catch any spills and make transferring to and from the oven easier.
Let them cool slowly: After baking, let jars cool at room temperature to prevent cracking from sudden temperature changes. Be careful when handling the jars after baking...they will be hot!
Storage Tips
Refrigerate: Store cooled pies in the refrigerator with lids or covered tightly with plastic wrap for up to 4 days.
Freezer: Once baked and cooled, tightly wrap each mason jar with plastic wrap and foil, or use airtight lids. Freeze for up to 3 months.
Thaw and Reheating Tips: Thaw overnight in the refrigerator. To reheat, remove any plastic wrap, then place the jar (oven-safe only) in a 350°F oven for 10–15 minutes or until warmed through. For a quicker option, scoop the pie into a microwave-safe dish and heat in 30-second intervals.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Only use mason jars labeled as oven-safe, like certain Ball or Kerr jars. To avoid cracking or explosions, place them in a cold oven and heat gradually—never bake above 350°F unless specified.
Brush the top of an apple pie with an egg wash—typically 1 egg mixed with 1 tablespoon of milk or water—for a golden, glossy finish. You can also sprinkle with cinnamon sugar for extra flavor and crunch.
Looking for more Mason Jar Desserts?
- Check out my recipes for Mason Jar Monkey Bread, Mason Jar Cake with Strawberries or my Pumpkin Mason Jar Dessert.
- I also have a wide selection of gift tags available if you wanted to give the pies as gifts or hostess gifts.
📖 Recipe Card
Mason Jar Apple Pie
Ingredients
Video
Method
- Preheat the oven to 400°F.
- Peel the apple and chop into small cubes. Place apples into a mixing bowl.
- Combine the brown sugar, white sugar, cinnamon, nutmeg and flour in a separate bowl, then add to the apples and mix together with a spoon until the apples are fully coated.
- Set aside while you prepare the pie dough.
- On a lightly floured surface, unroll the refrigerated pie dough.
- Roll the dough out to about ⅛ inch thickness.
- Using a cookie cutter, cut out the pie pieces.
- Gather the excess dough and roll it out again to cut out more pie pieces until you have 20 round pie dough circles.
- Place one of the pie dough circles into the bottom of each 4 ounce sized mason jar, pressing it firmly to the base and sides, and taking care not to poke holes in the dough. Using a tamper tart tool helps with this step.
- Scoop the apple pie filling into the pastry-lined jars and fill to the top.
- Place another pie dough circle 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.
- Chill the pies for 10 minutes.
- Whisk together the egg and water.
- Using a silicone pastry brush, brush the egg was over the top of each pie.
- Sprinkle the tops with a little cinnamon sugar mixture; about ½ teaspoon.
- 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.
Sue says
Can the jars be sealed with the ring and disc they come with or does it need to be covered with plastic?
Lois says
You can cover them with either the mason ring and lid or with plastic wrap. Thank you for visiting!
Jessica Cross says
I have been looking for a recipe of a whole pie including the crust in a jar but wanting to actually pressure can it . I had one a few years ago but can’t find anything on the internet. Any suggestions?
Lois says
I've done water bath canning and have never canned a whole pie. I'm sorry I can't be of anymore help. Thank you for visiting!