Mason Jar Caramel Apple Pie

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Hi, my name is Annie, and I’m an impulse shopper.

This is a serious issue in my life, and Amazon isn’t helping. When something pops into my head, I just click three buttons, and then I can expect it by Wednesday. The grocery store also exacerbates my problem. Golden Berries? Never had them, better try them. Biscoff Cookie Butter? I’ll take two. A whole wheel of Raclette cheese? I can freeze that, right??

This past week, my impulse shopping caused me to purchase a single caramel apple. This is not the most impetuous or irresponsible purchase I’ve ever made, but, honestly, by the time I got it home, IΒ really didn’t want it. This poor, lonely caramel apple sat in the fridge until inspiration struck.

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This is my first time baking in mason jars, but I’ll definitely do it again! For parties, I can’t imagine an easier way to serve dessert. There’s no cutting involved, no scrambling to find matching dessert plates, and on a buffet it’s easy for guests to help themselves. Going forward, I will probably use the 4 ounce jars for more reasonable serving sizes, but, if having too much cake is your biggest problem, things are going okay for you.

This recipe calls for a store bought caramel apple, but you could easily make substitutions. Make your own, use Hershey’s caramel syrup, omit one or the other; do what feels right to you. If you do go with a store bought caramel apple, keep is cold as possible to make it easier to chop. No other special ingredients or equipment are required.

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INGREDIENTS

  • 1 store bought caramel apple, chopped
  • 1 3/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 2 large eggs
  • 3/4 cups of milk

TO MAKE

  • Preheat oven to 350ΒΊ
  • In a medium mixing bowl, combine flour, baking powder, cinnamon, salt and nutmeg.
  • In the bowl of a mixer, beat together butter and sugars until softened. Add one egg at a time, then vanilla extract.
  • Add half of the flour mixture to the butter mixture, beat until just combined.
  • Pour milk in and blend until well mixed.
  • Add remaining flour mixture, mixing until just combined.
  • Add chopped caramel apple to batter, stir until apples pieces are evenly distributed.
  • Distribute batter to mason jars, filling one third to halfway. If you are planning on frosting and serving with a lid on, I recommend using less batter.
  • Bake 45 minutes, or until cake is golden brown and a toothpick inserted into the center comes out clean.
  • Serve warm, top with whipped cream or frosting.

Pictures and recipe are my own, inspiration taken from Delish and Christy Jordan’s Southern Plate.