Mason Jar Apple Pie
Mason Jar Apple Pies
Hands On Time: 20 minutes
Total Time: 35 minutes
Net Carbs- 9.4g
Fun and portable, these mason jar apple pies are easy to make and sure to impress.
I love the moment when you crack through the crust to the oozy, caramel-flavored filling and dig out a big combined spoonful.
3 ounces of shredded mozzarella
1 ¼ ounce of almond flour
2 teaspoons of Sukrin Gold
¼ teaspoon of cinnamon
2 medium apples, peeled, quartered, and sliced
1/3 cup of Sukrin Caramel Syrup
2 ounces of butter
2 teaspoons of xanthan gum
1 teaspoon of cinnamon
½ teaspoon of nutmeg
1 teaspoon of vanilla
Gather up 8 jars that hold approx. 4 ounces
In a pan, melt the butter and the Sukrin Caramel Syrup and stir until combined.
Add the apple slices and sauté gently until just tender.
Remember that you will cook the apples further I the oven, so you don’t want to cook them too much at this stage.
Add the spices, xanthan gum and vanilla and stir through.
Remove from heat to cool slightly while you make the pastry.
Pre-heat oven to 350⁰ F, conventional
Place the mozzarella in a microwave-proof bowl and heat in 30 second bursts until melted and soft.
Add the almond flour, Sukrin Gold and cinnamon and knead until combined.
Roll out between two sheets if baking paper and then cut into whatever shapes you like.
You can do a solid pie lid, lattice strips, or cut out stars, the possibilities are endless.
I cut solid lids and added leaf shapes from off-cuts.
Optional: you can brush the tops with egg wash and sprinkle with a touch of Sukrin Gold
Bake for 10-15 minutes until golden brown.
Store in the fridge for up to 5 days.
This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com
Click HERE for a PDF version of this recipe.