Make an Apple Dessert in Less than 5 Minutes!

I promised that I’d share my Apple Pie in a Jar recipe.

My friend Kristi gave me this recipe a few years ago, but I just got around to trying it out this past weekend for the first time. And I’m so glad I did!

Taking any of your leftover apples, I found that mixing different kinds of apples makes a richer flavor.

And do you want to know my secret? Add ONE Granny Smith apple to each jar.

Following the recipe, I’ll walk you through the process up until last night, when my daughter took a jar and made her own dessert for the family – in less than 5 minutes!

What is Apple Pie in a Jar?

It’s a sugary, cinnamon-flavored syrup that is cooked up and poured over sliced apples that are tightly packed into sterilized jars. After canning, the jars are ready for gift-giving, or to pull out and whip up an apple pie or apple dessert.

This recipe makes 7 quart-sized jars!

4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
7 quarts peeled, cored and
sliced apples

1. Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry.

2. Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.

3. Tightly pack apples into sterilized jars. Slowly pour syrup over apples. Take a knife and slide down the sides of the jar to remove air bubbles, and then continue to cover the jars completely with the syrup. Screw lids on jars.

4. Carefully lower jars into the canner. Make sure tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.

5. Remove jars from canner and place on a cloth, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn’t move up or down at all). Sealed jars can be stored for up to a year.

And here’s where the 5 minute part comes in!

Last night my daughter asked if she could make dessert with the apples. Even on a school night, and on her way out the door to soccer, the dessert was whipped up in less than 5 minutes!

She’s made “ring” desserts before with Crescent Rolls (and cherry-pie filling), so after pulling out our seasoned stone, and opening 2 packages of “lite” Crescent Rolls covered with sugary apple treat, the dessert was minutes away from being put into the oven.

Lay Crescent Rolls on stone or pan, accordingly

Scoop Apple Pie in a Jar onto the dough

Bring the tips up and over

Bake at 375 for 18-20 minutes or until golden brown

Serve warm with ice cream


One happy family – YUMMY!

Do you like to cook with apples?

Remember to check out my No Peel Apple Cake, here!

We’re going to have an easy, dessert-filled winter, I can just feel it!

(We also continue to enjoy beautiful, warm fall days. The afternoon sun warms the backside of our house, shining into our kitchen and onto our dining room table. Next post: Tasty recipes from my fall luncheon.)

45 comments on “Make an Apple Dessert in Less than 5 Minutes!”

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  4. Hi Sandy,
    I just made your “Apple Pie in a jar” on Sunday.
    I only used 1 cup of Raw Sugar and it tasted sweet enough.
    I was going to try Pineapple juice with Date Butter (for sweetness), but didn’t have enough juice on hand at the time. (the Fruit always takes on the flavor over the pineapple juice.) thought I would try it for an experiment and see how that would turn out; using the same amount of cornstarch etc. as in your recipe. I’ll try that next time, just for fun…

    I got your recipe from Melissa’s blog over at,
    but came over to your blog to get some ideas on how to use the “Apple Pie in a Jar” in Desserts.
    The recipes are endless. Perhaps some quick Parfett’s in fancy gobletts; layering granola and pudding between the layers of apples. When you put the “APIJ” between the Cressant Roll dough, did you first skim off some of the liquid?? or did it do fine with the liquid??
    Thanks again for your neat recipe. Wish I had time to do more…
    Hugs, Jan

  5. I can't wait to try this…look sooooo good

  6. I just saw this post on The Inspired Room and featured it as my "Friday Favorite!" This is an awesome idea.

    Here is the link to my Friday Favorite Blog post.

    Thanks for sharing,

  7. That is toooo perfect. I always say the apple is my favorite food–in any form, and you've just given me another way to make it–and share it! Thanks!

  8. Sounds and looks delish! can’t wait to try it!

  9. I’m so making this this fall. Last year I had WAY too many apples from my mom so I gave away a bunch and then I had a friend over and we made applesauce with the rest. This is a great alternative to using apples for only applesauce. I’m definitely planning a day this fall that is for canning only! How yummy!!! Thanks!!

  10. OOOH, I am so going to have to make this! Thanks for the recipe and dessert instructions. I discovered your blog today and I just love it!

  11. This canning recipe sounds like something my daughter and I could do. Thanks so much for the step by step instructions! Our local produce place just got in lots of varieties of apples, so we’ll have to check it out for this recipe. Thanks for sharing it!


  12. I just made some of this with a friend this morning. Can’t wait to try it. Thanks so much

  13. Sandy — I have a question. I canned the apples and tried out one of the bottles today by making the “ring” but my apples were more “saucy” than your apples appear to be in the picture. No scooping necessary. My question is…”When the sauce comes begins bubbling, do you cook it for several minutes to thicken it more?” It was already thick but perhaps not thick enough. I need to make more today so perhaps I’ll try that again. Thanks!

  14. I’m so excited to have found this! We have two apple trees and I’ve been trying to figure out the best way to preserve the apples so I can make more pies for Thanksgiving – this will be perfect! Can’t wait to try it!

  15. That is amazing! I will certainly have to try that. :)

  16. So — let me get this straight — you don’t need to pre-cook the apples? And they survive a whole year in the pantry? AWESOME!

    Question: How do you peel and cut your apples — a peeler-corer-slicer, or by hand?

    I’m going to try this recipe. It will make a great gift for neighbors for Christmas!!! Thanks for the recipe, and all credit goes to you, chica! You are the CANNING QUEEN!

  17. I found your blog from “Today’s Creative Blog” What a great way to make apple pie!

  18. wow… this is an amazing recipe… thanks for sharing…

  19. Sandy… I have an award for you… come by & pick it up!

  20. What an awesome thing to give through the holidays and have on hand! Thanks so much!

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