baked goods, desserts, diy desserts, diy projects, fall, thanksgiving

DIY: Canning Jar Pie

canning jar pie

Apple pie is absolutely my favorite fall dessert.  I crave apple pie all day, every day during this time of year.  And the smell of warm apple pie…mmmm, there is nothing better. However, unfortunately a physical apple pie is not the easiest thing to tote around, so it’s potential eating times are limited.  Well, thanks to these mini canning jars you can tote your apple pie around all day, and reheat in an instant when you’re craving something sweet. Canning jars are safe to bake, microwave, and freeze – so you can basically have pie in an instant, all season long!  I Included my pie filling recipe below, but feel free to use your own – the steps are still the same regardless of the filling recipe. Enjoy!


  • 4 oz Canning Jars
  • Rolling Pin


  • 3/4 Cup Flour
  • 1/2 tsp Sugar
  • Pinch Salt
  • 4 Tb Cold Butter (cubed)
  • 2 Tb Ice Water


  • 3 Granny Smith Apples (peeled and cubed)
  • 1 tsp Spiced Apple Cider (or lemon juice)
  • 2 Tbsp Flour
  • 1/4 Cup Brown Sugar
  • Pinch Nutmeg, Apple Pie Spice, Cinnamon


PIE CRUST: Mix together flour, sugar, and salt. Cut cold butter into small cubes and add to dry ingredients. Work together with hands until butter is mixed in. Add in 2 Tbsp of ice water and combine. [Note: If dough is too dry, add 1 more Tbsp ice water.] Roll into a ball, cover in plastic wrap and refrigerate for at least 30 minutes.

PIE FILLING: Peel and cube apples.  Add to a bowl and drizzle with apple cider. In a separate bowl, mix together dry ingredients (flour, sugar, spices). Once mixed, combine ingredients into one bowl; toss until apples are coated with the sugar mix. Cover with plastic wrap and place and refrigerate until you’re ready to fill your jar.


Step #1: Preheat oven to 350 degrees. Roll out cold dough onto a floured surface.

Step #2: Cut out a large circle for the bottom crust and position it into your canning jar. Cut away any excess dough.

Step #3: Place the canning jar (just with the bottom crust) into the oven and bake for 5 – 7 minutes.  [Note: If you have baking beans, go ahead and add those into your jar before you bake – those will help weigh down the crust, but aren’t necessary.]  Remove from oven and add in your filling. If you plan on eating them immediately, fill to the top.  However if you want to be able to close and save the pie for late, fill to just below the rim.

Step #4: For the top crust, use the lid of your jar to cut the top to size. You can either cover completely (with a small slit) or you can make a lattice top, as I did. Once top crust is formed, add to jar. Apply pressure forming the sides to the jar.

Canning Jar DIY

Step #5: Once you’re ready to bake, place tinfoil atop jars to protect crust and bake on a baking sheet in the center of your oven. Bake for 30 minutes, then remove tin foil and bake for an additional 10-15 minutes.

Step #6: Remove from oven and let cool before serving. For leftovers, cover pies and store in refrigerator (or freezer if saving for more than 2 days).  To reheat, simply take out of the refrigerator and pop in the microwave for 45 seconds – 1 minute.  Easy as pie!

Baked Jar Pie

Now, you probably have some extra filling and perhaps a little crust too. Cover and refrigerate any leftover ingredients, and I’ll show you what you can make with those tomorrow!

Labeled Apple Pie Jar

  1. Jim

    December 13, 2014 at 6:56 pm

    Can these be baked, covered, and given as gifts, say, 3 to 4 days later?

    1. alanajonesmann

      December 15, 2014 at 1:21 pm

      yes, definitely! just refridgerate and have them reheat before eating. if longer than 4 days you can freeze them as well.

  2. noa

    December 16, 2014 at 3:40 pm

    looks great! can’t wait to try it!!!

  3. Sweet healthy things |

    January 14, 2015 at 12:30 pm

    […] Tarta de manzana individual. Este es el único postre “no sano” y me parece una idea estupenda para una cena o para llevártelo a la ofi y ser la envidia de todo el mundo!: […]

  4. charlie

    August 28, 2015 at 12:30 pm

    I’m thinking of doing a farmer’s market…how long will these keep…do I need to. Do any thing different

  5. Shelli

    October 11, 2015 at 4:49 pm

    can these be baked and covered with canning lids and sealed for later use like canning?

    1. alanajonesmann

      October 12, 2015 at 2:05 pm

      hi! you can prepare them (crust + filling), just avoid brushing them with an egg wash. immediately after filling + adding the top crust, cover tightly with a canning lid and immediately place in the freezer (for up to 3 weeks). on the day that you want to bake them, just remove from freezer and bake in the oven.

      1. Abby

        February 10, 2016 at 8:32 am

        How long would you bake them frozen?

  6. Olivia

    October 29, 2015 at 8:34 pm

    How many jars does this recipe make?

  7. olivia green

    November 3, 2015 at 2:06 am

    how many jars do you need for this recipe

  8. Tiffany

    December 3, 2015 at 12:43 am

    Hi! Absolutely love these!!! I thought this might be a fun activity to do with the kids. But wondering how many jars your recipe covers? I would ideally like to make 16 so just trying to figure out how much of each ingredient I will need. Thanks and thank you for the great recipe idea!!

  9. 16 Popular Holiday Desserts In Mason Jars

    December 3, 2015 at 5:58 pm

    […] And just in case you want to go all out with these mini-pies, Alana Jones Mann has a great tutorial on how to make lattice-topped Mason jar pies. Get Recipe […]

    1. alanajonesmann

      December 3, 2015 at 9:23 pm

      the recipe is for four (4) x 4 oz canning jars! 🙂

  10. Stephanie

    December 11, 2015 at 9:06 pm

    How many little pies give the recipe ?

  11. Stella

    August 15, 2016 at 3:03 am

    Love this idea, have a home bound sister and these will work great,for her. Can I also make these with other fruit like peaches etx.

    1. alanajonesmann

      August 23, 2016 at 12:35 pm

      Yes, absolutely

Comments are closed.