Easy Apple Pie in a Jar

By Jess

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Grandma's apple pie in a jar is as easy as pie and so, so yummy. Freeze, fill, bake, and enjoy!

apple pie in a jar

How to Make Apple Pie in a Jar

Make the dough: Place the almond flour, egg yolk, coconut oil, and honey in a processor and process for 30 to 60 seconds until a soft dough forms with no dry ingredients left. Divide the crust dough into four balls and freeze for 20 minutes.

food processor

Make the filling: Melt the coconut oil over medium heat. Add the apples, honey, and lemon juice. Cook until the apples are soft (about five to ten minutes). Add the cinnamon and lemon zest and cook for another minute.

apple pie ingredients

Fill the jars: Roll out the chilled dough balls into four circles. Use a cookie cutter to cut a few holes. Fill the jar with apple filling until it’s about two-thirds full. Top with a dough circle and bake for 20 minutes. Cool to room temperature, top with coconut cream, and serve.

Make-Ahead and Reheating Instructions:

To Make-Ahead: You can make your apple pie jars ahead and freeze them just make sure the filling doesn’t go about two-thirds of the jar to prevent it from shattering. Save the dough separately by wrapping it in some cling wrap before freezing. You can separate the dough circles with wax paper to stop them from sticking together.

To Reheat: Once you’re ready to make your apple pie jars, take out your frozen dough and jars. Top your jars with the frozen dough and start baking. Keep in mind that it will take a few minutes longer since you’ll be baking from frozen. If the tops brown before the jar is warmed through, top with some foil and keep baking.

Our apple pie in a jar is all kinds of yum, and the best part is it goes where you go! My kids are obsessed with it and my friends request it every time they come over.

(You may also like: Apple Pie Parfait in a Jar)


  • For the dough
    • 2 cups almond flour
    • 1 egg yolk
    • 2 tbsp raw honey
    • 1 tbsp coconut oil
  • For the filling
    • 6 medium Granny Smith apples
    • 1 tbsp lemon zest
    • 1 tsp lemon juice
    • 2 tbsp raw honey
    • 1 tsp coconut oil
    • 1 tsp ground cinnamon
  • For decoration and serving
    • whipped coconut cream (optional)


  1. Place the almond flour, coconut oil, egg yolk and honey in a food processor and process for 30 - 60 seconds until it forms a soft dough.
  2. Divide the dough into 4 balls and place the balls on a piece of parchment paper. Place in a freezer for 20 minutes.
  3. Preheat oven to 350°F.
  4. To make the filling, heat the coconut oil in a large skillet over medium heat. Add the apples, honey and lemon juice and cook until apples have started to soften, approximately 5 to 10 minutes. Add the lemon zest and cinnamon and cook for one more minute. Remove from the heat and set aside.
  5. Take the dough out of the freezer. Roll out the balls into 4 circles. That will be the tops of your pies. Use a small cookie cutter to cut a few holes. Fill 1 cup wide-mouth jars 2/3 full with apple filling and top with dough circles.
  6. Bake for 20 minutes.
  7. Cool at room temperature. Serve with whipped coconut cream if using.


Serving Size





Total Time

45 minutes

Prep Time

10 minutes

Cook Time

35 minutes


Dough consistency: Make sure the almond flour, coconut oil, egg yolk, and honey are processed until a soft dough forms. If there are any dry ingredients left, process them more. This provides the right texture for the crust.

Freezing the dough: The brief 20-minute freeze helps the dough set, making it easier to roll out and handle. Chilled dough is a lot less sticky than warm dough.

Make holes in the dough: To prevent the jars from boiling over, make small holes in the dough. These act as small vents that allow steam to escape and stop the filling from boiling over and covering the dough.

Jar filling: Fill wide-mouth jars two-thirds full with the apple filling. This leaves some space for the dough to expand during baking and also prevents the filling from boiling over.

Baking time: The time your jar takes to bake can vary depending on your oven. Keep an eye on your jars to prevent overcooking. When the crust turns golden brown, your jars are ready.

Cooling: Allow the pies to cool at room temperature, allowing them to set properly before serving. Cooling also allows the coconut cream to sit on top of the crust without melting.

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Ask a Question 

  1. I notice that the paleo diet seems to use a lot of almond flour mixed with coconut flour. I can use the coconut flour, but I’m highly allergic to nuts. I can’t eat any kind of nuts or anything made from nuts. Is there anything else I can combine with coconut flour to make paleo baked goods or pancakes?

  2. Hello and good day. I already receive your e-mail messages and also have your Cookbook. Wanted to tell you how much I enjoy both (especially the Cookbook). As A person who has cooked for years ( my gal and I have a combined cooking and baking experience of 117 years! Yes, we are getting up in our years and started early on in life.). After all these years we are doing our very best to change our eating habits; we have both lost around 40 lbs in the process and are very pleased to have your materials to help us along.

    Having both cooked all these years we are very aware of the efforts put worth, on your part, in creating your Cookbook, as well as the other helpful materials you generate. We can’t possibly thank you enough; but thank you so much and keep up the excellent work.


    Mark A Smith

  3. Sounds great. BUT, word of caution – make sure the cinnamon is Ceylon and not Cassia. This is true for all cinnamon usage. The Cassia variety is much cheaper but not good for you. Google and find out why.

  4. A little more information on the jar, please: any old jar? masonry jar? How many oz typically for the jar?


  5. Hi
    Is there something I could substitute for the almond flour as I have an allergy to almonds. I used tapioca and coconut flour – can they be used? If so, how much.

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