Recipes and Cooking Apple-Berry Pie in a Jar Be the first to rate & review! A unique take on the traditional apple pie, our Apple-Berry Pie in a Jar is a deliciously fun treat. The classic flavors from the apples, raspberries, blueberries and handmade crust are combined in a small mason jar for a tasty personal pie. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 50 mins Bake Time: 40 mins Total Time: 50 mins Servings: 6 Yield: 6 jars Jump to Nutrition Facts Ingredients 1 recipe Pastry 2 tablespoon butter 1 ½ pound apples and/or pears, peeled, cored, and chopped into 1/2-inch pieces ½ cup sugar 2 tablespoon all-purpose flour Dash salt 1 cup raspberries and/or blueberries Milk Coarse or granulated sugar Pastry 2 ½ cup all-purpose flour 1 teaspoon salt ½ cup shortening ¼ cup butter, cut up ½ cup ice water Directions Preheat oven to 375°F. Prepare Pastry. Divide the two-thirds portion into six equal portions. Place a portion into each of six 1-cup wide-mouth canning jars. Press the dough evenly onto the bottom and up the sides of each jar. Set jars aside. In a large skillet melt butter over medium heat. Add apples; cook for 5 to 8 minutes or until tender, stirring occasionally. Stir in the 1/2 cup sugar, the flour, and salt. Cook until slightly thickened. Remove from heat. Fold in raspberries. Spoon 1/2 cup fruit mixture into each pastry-lined jar. On a lightly floured surface roll the remaining one-third portion of pastry into a 13-inch circle. Using a 4-inch round cutter, cut out six pastry circles. Using a small cutter, cut desired shape in the center of each circle. Place a pastry circle on top of fruit mixture in each jar. Press the pastry around the inside of the jar rim. Lightly brush pastry and cutout with milk; place cutout on top of pastry, pressing gently. Sprinkle pastry with coarse sugar. (Alternately, cut desired shapes from pastry circle and arrange shapes on top of fruit mixture. Brush shapes with milk and sprinkle with sugar.) Place jars in a 15x10x1-inch baking pan. Bake for 40 to 45 minutes or until pastry is golden. Cool completely on a wire rack. Pastry In a large bowl stir together flour and salt. Using a pastry blender cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Divide pastry into two portions: one-third of the dough and two-thirds of the dough. MAKE-AHEAD DIRECTIONS: Prepare as directed through Step 4. Place jars in a covered container or resealable plastic bag. Freeze for up to three months. Thaw in the refrigerator overnight. Bake as directed in Step 5. LATTICE-TOPPED PIE IN A JAR: Prepare as directed, but instead of cutting dough circles, cut the dough into 3/8-inch-wide strips. Cut strips into 4-inch lengths. Place three pastry strips parallel on filling in each jar. Give each jar a quarter turn. Arrange three more pastry strips perpendicular to the first strips. Trim strips even with jar. Using your fingers, press strips into the pastry inside of the jar rim. Brush with milk and sprinkle with coarse sugar. Bake as directed. CRUMB-TOPPED PIE IN A JAR: Prepare as directed through Step 2. Instead of topping with pastry, in a small bowl stir together 1/3 cup rolled oats, 1/3 cup all-purpose flour, 1/4 cup packed brown sugar, dash salt, and dash ground cinnamon. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in 2 tablespoons chopped pecans or almonds. Sprinkle oat mixture evenly over fruit filing in each jar. Bake as directed.PER PIE: 595 calories, 28 g total fat (12 g sat. fat, 1 g trans fat), 39 mg chol., 418 mg sodium, 82 g carbo., 6 g fiber, 6 g pro. EXCHANGES: 1 Fruit, 4 1/2 Other Carbo., 6 Fat Rate it Print Nutrition Facts (per serving) 586 Calories 28g Fat 77g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 586 % Daily Value * Total Fat 28g 36% Saturated Fat 11g 55% Cholesterol 31mg 10% Sodium 498mg 22% Total Carbohydrate 77g 28% Total Sugars 30g Protein 6g Vitamin C 10.6mg 53% Calcium 30.3mg 2% Iron 2.9mg 16% Potassium 219mg 5% Folate, total 108.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.