Whiskey Apple Caramel + Blueberry Peach Balsamic Mason Jar Pies

I know, I put something in a mason jar that doesn't need to be in a mason jar. I think that's what the kids are calling "basic", these days? But I don't care. I have an affection for mini versions of things, and these half pint mason jars were the perfect size for individual pies! I decided to call this "Eat Pretty" instead of "What I Fed My Cowboy", because I'll honestly be gifting these cuties rather than feeding them to my cowboy, who is a giant weirdo and doesn't like sweets!

I decided to do a twist on the regular pie flavors and went with a Whiskey Apple Caramel pie and a Blueberry Peach Balsamic pie. Sounds fancy, right? It's not, and it's so easy!


What You'll Need:

For the Crust:
2 1/2 C white whole wheat flour 
1/2 C butter
1 C ice water
1 TSP cinnamon
1 TSP apple pie spice
1 pinch of salt

For the Blueberry Filling
1 pint of blueberries, smashed
1 TBSP peach white balsamic vinegar
1 TBSP sugar
1 TBSP cornstarch

For the Apple Filling
1 Granny Smith apple, peeled, cored and chopped
1 Gala apple, peeled, cored and chopped
1 TBSP sugar
1 TBSP flour
1 TSP apple pie spice
1 TBSP "Frisky Whisky" Boozy Caramel Sauce



First, I prepared my fillings. I mashed my blueberries with a wooden spoon and added sugar, balsamic and cornstarch to the bowl. Combine and set aside. 


Next, peel, core and chop your apples


Combine apples with flour, sugar and apple pie spice in a bowl. Add 1 TBSP of caramel sauce with the apples and gently toss to coat. 


For the crust, combine flour, salt, apple pie spice and cinnamon in a large bowl.
Add your butter and ice water slowly, until you form a ball of dough. 


On your work space (I use a pie board), sprinkle some flour to prevent sticking. Place your ball of dough in the middle. Using a rolling pin, start in the middle of your dough and roll outwards until you reach your desired thickness. I like a thicker crust than most. 


Using your mason jar lid, cut out 5 circles for the tops of your pie.



Using the leftover dough, cover the entire bottom and sides of the mason jar.


Next, fill your little pies with evenly distributed amounts of the fillings. I went with two blueberry and three apple.


For the tops of the pie, I made two different toppers. For a lattice pie, slice the topper into skinny sections. 



For the other pie toppers, I just cut four slits into the top and pressed the edges with a fork. 


Next, brush the tops with butter and sprinkle with cinnamon and sugar. 
To prevent cracking, place the mason jars on a baking sheet and place in the oven while you preheat. Preheat to 375 and bake for 45 minutes. 


Adorable and delicious!

Enjoy!



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