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Happy Autumn! If you’ve been keeping up with my Instagram or Facebook accounts, you’ll know that I recently made the huge move of relocating from New Jersey to Florida. I’m officially skipping winter for the first time in my life, and I’m absolutely thrilled. It’s always been my dream to live somewhere near the ocean, and I’ve finally made it happen! Now that I’ve settled in, it’s time to get into the spirit of the season. We don’t have Autumn here, we have a second summer called “Hotumn” LOL! But I’m still going to indulge in my favorite falls flavors, like cinnamon, pumpkin and apples. One of my favorite things to do during this time of year is baking pies, and I especially love these Mason Jar Apple Pies! But if I’m going to look good in my teenie-weenie-yellow-polka-dot bikini here in Florida, I’ve got to make some healthier modifications to my fave desserts. One of those modifications is nixing out the buttery crusts, and making a no-knead (and vegan!) pie crust with Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.
I love the pie crust recipe for these mason jar apple pies, because it helps me make desserts that are better for me, yet still super satisfying! Mazola Corn Oil is an all-purpose cooking oil that is a smart heart-healthy choice for my family. Just like my mom and grandmother before me, I use Mazola Corn Oil when I’m baking, grilling, sautéing, stir frying, or mixing up a marinade or dressing. My vegan pie crust is a great way to reduce saturated fats and cholesterol in your meals easily by making a simple swap of substituting butter with Mazola Corn Oil.
Pro tip: all cooking oils have a smoke point that, once exceeded, negatively affects the food’s flavor and nutritional value. Mazola has a smoke point higher than most cooking oils at 450°F, so it performs well in baking, but also in cooking methods like sautéing, and grilling.Mazola Corn Oil has a neutral taste that won’t negatively impact the taste of ingredients, so it lets the natural flavor of the apples stand out in this recipe. So instead of cooking with butter or lard, give Mazola Corn Oil a try, you won’t regret it, and neither will your waistline.
I also lightened up my apple pie filling, by using a combo of fresh apples, apple sauce, instead of reaching for a sugar-filled canned apple pie filling, and coconut sugar instead of granulated white sugar. This allows me to control the sweetness of the dessert, which definitely helps keep things slim and trim. Another great way to make a healthier dessert is portion control! Using a mason jar ensures that you are not overdoing it when it comes to dessert, which is a huge win for me! These Mason Jar Apple Pies are perfect for tailgates and parties, as they’re easily transportable, and they even make great gifts. I hope you love them as much as I do.
Mason Jar Apple Pies
A healthier twist on a classic, featuring a no-butter pie crust!
No Knead Vegan Pie Crust
- 2 cups all-purpose flour
- 1/2 cup Mazola® Corn Oil
- 1 tsp kosher salt
- 3 tbsp ice cold water
Apple Pie Filling
- 2 pounds Empire or Green apples
- 1 tsp lemon juice
- 1/2 cup prepared apple sauce (4 oz container)
- 3/4 teaspoon pumpkin pie spice
- 1/4 cup coconut sugar regular sugar works too
Add the flour and salt to a food processor.
With the food processor running, pour in the oil and water. Pulse to combine. It should resemble crumbly sand.
Form the dough into a ball, wrap it in plastic wrap, and place in the fridge while you make the filling.
To make the filling, peel and slice the apples into 1/4 thick slices. Toss the slices with the lemon juice to prevent browning.
Add the apple sauce, pumpkin pie spice and coconut sugar. Stir to combine.
Remove the dough from the fridge and cut into the 8 equal pieces.
Press one piece of dough into the bottom of a 1/2 pint sized mason jar. It should be about 1/4 inch thick. Repeat with 3 more mason jars.
Divide the apple filling amongst the 4 mason jars.
Take the remaining 4 pieces of dough, flatten them into circles (1/4 inch thick), and top each mason jar. I use the lid of the mason jar to cut a circle.
Press the dough onto the room of each mason jar, then use a knife to create a few vent holes in the dough.
Bake at 375 degrees F for 45-55 minutes, until the pie crust top is golden brown.
Allow the pies to rest for 20 minutes before digging in.