Apple PIEJARS

Line a baking sheet with parchment paper or a silpat.

Preheat oven to 375 degrees. Place the rack in the center of the oven.

Peel, core and cut the apples into 1/2 inch chunks.

In a large saute pan add the butter, apples and brown sugar. Stir to combine. When the brown sugar has melted remove the pan from the stove. At this point you can add the brandy(optional). If you are not using the brandy keep the pan on the stovetop.

Cook the apples about 15 minutes, you do not want them to be mushy.

Butter the JARS thoroughly. Slightly roll the pie dough just to make it a little bigger, not too thin though(this is where I experimented, you will know). Form the pie crust dough into 8 circles about 5" diameter for the bottom crusts. The tops are made by using the ring of the jar pressed into the dough(it's a perfect fit). Re-roll the dough scraps to make all of the circles.

Press one circle firmly into the bottom of each jar. Press the dough into and up the sides, making sure that the dough is not too thin. You should have about a 1/2 inch overhang over the rim of the jar.

Spoon the apple filling into the jars about 3/4 inch from the top. Add the "top" circle and crimp the edges. Pierce the crust a couple of times. I made the letter "A" for the apple. Brush the tops with an egg wash. Sprinkle the tops with coarse sugar if desired.

Place the PIEJARS on the prepared baking sheet. Bake for about 28-30 minutes depending on your oven. Bake until golden brown.

** IF you are going to freeze the PIEJARS for later use, do not use the egg wash. Simply place the pie dough into the jar, fill, crimp the top crust. Then cover with the lid and ring to seal. Freeze.

When you are ready to bake the PIEJARS remove from the freezer, let them come to room temperature and bake accordingly.