52 Pies Project: Mason Jar Apple Pie a la Mode
All I wanted was a slice of Apple Pie.
I had plenty of apples left over from last weekend’s Apple Pie cocktails and I was desperately needing to do something with them.
I took the easy way out and picked up some pie crusts.
I was all set.
I pulled out my favorite Old-Fashioned Apple Pie recipe. I cored and sliced my apples. I combined my most favorite spices; cinnamon, nutmeg, allspice. I even added pecans to my apple pie mixture because apples and pecans go together if there were ever two other things that went together. I even cut out a sweet little flower in the center of my pie crust. It was going to be the most perfect Apple Pie.
And then….
One of my dogs decided to eat grass and throw up all over my freshly swiffered floors.
Yet another one of my dogs refused to realize that he’s practically on bed rest pending healing of his manhood removal surgery, despite my pleas “stop that! no! no! no! don’t lick THERE!” while running through the house like a tornado.
The doorbell rang.
The FedEx man excited my dogs who were in the middle of tossing cookies and running marathons.
And my pie?
My pie crust burned.
It wasn’t an epic burn, but it was crispy and flaky and way too golden.
And I could’ve cried.
Remember?
All I really wanted was that slice of Apple Pie. Topped with a scoop of ice cream and a delicate drizzle of salted caramel. That piece of pie with the scoop of ice cream, the delicate drizzle of salted caramel and maybe a little dollop of whipped cream. And maybe? Just maybe I’d add some extra pecans, too.
And as I pouted looking at my Apple Pie with disgust, the pie beckoned to me to save it from the garbage.
Don’t toss me Aimee, it begged.
Scoop my interior into mason jars and continue to top me with ice cream. Drizzle me with salted caramel and dollop me with whipped cream. Add pecans if you’re feeling so frisky. But pleeeeease don’t toss my ooey gooey apple deliciousness into the trash.
And so I obeyed the Apple Pie turning it into a Mason Jar Apple Pie a la Mode.
And boy am I glad I did.
Because if there were ever a treat so deserving of being had of this one heck of a roller coaster Monday, it’s the Mason Jar Apple Pie a la Mode.
And can we all just agree that a mason jar can practically solve any dilemma you’re facing.
I didn’t mention my pie crust mishap to the husband. I just served up the pie and smiled politely as he told me how clever I was for portioning out our servings.
Yes, dear husband, that’s exactly what I had planned all along……
- 1 refrigerated pie crust (includes 2 pieces)
- 6-7 apples (I generally combine both tart and sweet)
- 1/2 cup flour
- 1 c. sugar
- 1/4 tsp of cinnamon, nutmeg, allspice
- 1/4 tsp salt
- 2 tbsp butter, cut into small slices
- 1/2 c. pecans, chopped
- Core, peel and slice the apples. In a mixing bowl, combine the sugar, salt, cinnamon, nutmeg and allspice. Mix well. Add in the flour and set aside.
- Roll out the bottom crust, add the filling and top with several cubes of butter. Sprinkle on the pecans, if desired. Add the top crust, and cut slits for venting.
- For a shiny crust, you can brush on an egg wash (just beat an egg and water) on top of the crust.
- Bake at 400 for 45- 50 minutes. Clearly my pie shield did not do its duty, so I’d say bake for 30 minutes with aluminum fold folded over the edges to prevent over darkening like I had occur.
