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Bake these little guys in a mason jar lid and pop them out when they’ve cooled for a perfect bite size snack or dessert!



Prep time


Cook time



  • 2 Cortland apples, peeled, cored and sliced thin​
  • 2 tablespoons unsalted butter​
  • 1 teaspoon ground cinnamon​
  • 2 tablespoons Butternut Mountain Farm Sweet Autumn Maple Syrup​
  • 1/2 cup apple cider​
  • 1 of your favorite pie crusts (store bought or homemade)​
  • 12 mason jar lids (small mouth) and 1 large mouth ring​


  1. Place a rack in the center of the oven and preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. To make the apples, place butter in a medium skillet over medium heat to melt. Add 1 of the apples, cinnamon, and the Sweet Autumn. Toss with a wooden spoon until all of the apples are coated and the sugar is melted over the apples, about 2 to 4 minutes. The mixture will be warm and glossy, but the apples won’t be cooked through. Add the apple cider and continue to cook until the cider is reduced about 8 minutes. The apples will be soft, add the remaining apples cook for 1 to 2 minutes more. Remove from heat and set aside.
  3. Take the rolled out dough, using the large mouth mason jar ring cut rounds from the pie dough. Carefully place the rounds in the mason jar lids, fitting the crust to the lid.
  4. Fill the crusts with two or more heaping tablespoons full of pie filling.
  5. Top the pies with crust of your desired shape and pattern. Place the mason jar lid pies on the lined cookie sheet.
  6. Bake for 12 to 14 minutes until the pies golden brown. Remove from the oven and serve warm in the lids or cool completely and remove from the lids. Serve with vanilla ice cream and a drizzle of maple syrup.



6.7 oz Sweet Autumn Flask


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