How To Bake Apple Pie In Single-Serve Canning Jars

by Texas Homesteader ~

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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. (be sure to read how I remade the leftover steak into a new meal!) I’d planned to roast fresh vegetables with flavored olive oil for a delightful, quick & easy side.

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…

Single-Serving Apple Pies baked in individual wide-mouth canning jars. They were delicious and oh-so-cute! #TexasHomesteader

(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.

 Cut crust with canning ring. Single-Serving Apple Pies baked in individual wide-mouth canning jars. They were delicious and oh-so-cute! #TexasHomesteader

Single-Serving Apple Pies baked in individual wide-mouth canning jars. They were delicious and oh-so-cute! #TexasHomesteaderSingle-Serving Apple Pies baked in individual wide-mouth canning jars. They were delicious and oh-so-cute! #TexasHomesteaderSingle-Serving Apple Pies baked in individual wide-mouth canning jars. They were delicious and oh-so-cute! #TexasHomesteaderWhat 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


  1. Preheat oven to 350 degrees F.
  2. Make piecrust and press enough into bottom of the jars to cover.
  3. Add apple pie filling to about 2/3 full
  4. 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)

  5. Bake in 350 degree oven for 45 minutes, or until crust is lightly brown.  Remove from oven & enjoy.

Recipe Notes

NOTE: If this dessert is for supper tonight, you can place canning jar lids on the completely cooled pies for short-term storage.


5 Delicious Ways To Preserve Fresh Apples:

Other Delicious Apple Recipes


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11 thoughts on “How To Bake Apple Pie In Single-Serve Canning Jars

  1. Greg Hill

    Love the repurpose of the canning jars into single serving pies.
    Great idea… pinned it to one of my pinterest boards.
    Also put it on my Discover Repurposing page.
    Bet your party was fun…

  2. ColleenB.

    Like the idea of making pies in jars but I like using the small 4oz. jars for desserts and I have made cherry pies using just the rings and the flats which is just the right amount of pie for me as I’m not that much of a pie eater but I do it enjoy every once in a while.
    Also have made cherry pies using my muffin tin.
    Hope you stayed safe from the storms that went through Sunday. I felt 2 drops of rain and that was it for us.
    Yesterday; with the fires in Parker county we could smell and see the smoke off in the distance from the grass fires west of Fort Worth.

  3. Nancy

    This is such a great idea! I don’t have much in the way of canning stuff, this year…… but next year I will be a canning fool! I just gave away one of my last 2 honeysuckle jellies. And honeysuckle doesn’t grow wild up here like it does down there. So it will be missed.

      1. Nancy

        We do have purple clover and fireweed up here. So I’ll try making those. And we have all sorts of berries. Raspberries, black, marionberry, boysenberry, and huckleberry. My brother and I use to get together every year and make jellies, blending all sorts of berries and some with mint when we branched out to the let’s try this relm

    1. Texas Homesteader Post author

      ‘xactly Sara! And although I’d rather make & bake them all at one time, I believe you can prep the pies in the jars, attach the Tattler lids and then freeze them raw for baking at a later date. If I were to do that I’d thaw the frozen jars first, then bring them to the counter to attain room temperature & then bake as directed. It would be a great way to have homemade goodness without any additional work! ~TMH~

      1. Nancy

        There was one year,when my mom was still here, her apple trees went wild. I juiced some, and we made a bunch of apple pies. We bothe had an electric peeler/corer. We went and got a bunch of pie tins at Value Village and i cut the apples while she made the dough (her dough was the best!) I think we ended up with 10 or 15. I worked in a school ( that had a pot luck at Christmas and I took 3) and her job also had a lot of pot lucks. So when the time came for a pot luck we just took one (or 3) out , baked it and everyone loved the “fresh” apple pie.

  4. Margy

    We haven’t been able to get to the store since we got home over a week ago. We have plenty of food, just not lots of fresh things. I got out two jars of canned spiced apples last night and made an apple crunch. Nice to have my home canning to fall back on. – Margy

    1. Texas Homesteader Post author

      Isn’t it a wonderful feeling Margy? To know you’ve provided for your family with the work of your own hands? Especially in circumstances you describe where you aren’t able to get to the store. I’m guessing that was the most incredible apple crumble y’all ever tasted because the main ingredient was LOVE! ~TMH~


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