Make Easy Apple Pie In A Jar

Usually in life, if given a choice between the easy way and the hard way, I’ll choose the hard way. It’s kind of a terrible way to be, especially in the kitchen. Sure, it leads to epic meals, and lots of ambitious recipes, but it also takes up a lot of time (and dishes). So yesterday afternoon, surmising that the residents of our apartment needed a little treat, I set about making easy, no-fuss apple pies in jars.
These effortless pies have a pre-cooked filling and crust only on the top. They’re in the oven for a quick 20 minute stint, and then they’re ready to eat! Simple, delicious fall treats ready just like that.

Ingredients: 
 
makes six half-pint servings
For the crust

1 cups plus 1 tablespoon unbleached all-purpose flour
1/4 teaspoon salt
1 tablespoon sugar
6 tablespoons cold butter
1/4 cup ice water
Combine the flour, salt, and sugar in the bowl of a food processor. Cut the cold butter into small bits, add it to the flour mixture and and pulse several times. Drizzle in ice water, pulsing 4 or 5 times, just until dough is combined.
Place the dough on a lightly-floured surface and gather into a ball. Flatten the dough into a disc, and wrap tightly with plastic wrap. Chill in the fridge for at least 30 minutes. Meanwhile prepare the filling.

For the filling

6 medium apples (choose a crisp variety like McIntosh or Empire)
2 tablespoons fresh squeezed lemon juice
2 tablespoons brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice
pinch sea salt

Directions:
 
Core the apples and cut into 1/4″ wide slices. Cut the slices into thirds with a diagonal cut.
Combine all the ingredients in a large saucepan over medium heat. Cook, stirring frequently, for 15 minutes, until the apples have softened a bit.

To assemble the pies

6 wide-mouth half pint jars, washed and dried
Preheat the oven to 375 degrees.
Roll out the dough, and use a glass or biscuit cutter to cut out 5″ wide circles. Spoon the filling into the jars so that they are 2/3 full. Place one of the dough rounds over the filling, and fold any extra crust up around the edges.
Place on a rimmed baking sheet, and bake for 15 – 18 minutes, or until the crust is a light golden brown and the filling is bubbling vigorously. Cool for 10 minutes, and serve.

Source: babble.com