Fiery Apple Mason Pie is a back-of-the-box recipe from Krusteaz that can be dressed up for holiday fun!
Caution: Alcohol is flammable, use caution when exposing to heat.
Ingredients
- 1 1/4 cups (1 large) apple, unpeeled, finely chopped
- 1 1/2 cups apple pie filling
- 1/2 cup Cinnamon Whiskey* (for soaking only)
- 1 pouch pecans (included in Krusteaz Cinnamon Fire Premium Baking Mix)
- 2/3 cup water
- 1 egg
- 1 pouch Krusteaz Cinnamon Fire Premium Baking Mix
- 1 pouch Cinnamon Topping Mix (included in Krusteaz® Cinnamon Fire Premium Baking Mix)
Preparation
- 1 Preheat oven to 350°F.
- 2 Lightly grease 12 (4 ounce) mason jars, without lids, and place on a flat cookie sheet.
- 3 Soak chopped apples in cinnamon whiskey for 15-20 minutes, letting soak while preparing batter; drain apples and soak pecans in remaining liquid.
- 4 Stir together water, egg, baking mix and half the cinnamon topping in medium bowl until well blended. Fold in drained chopped apples.
- 5 Do NOT add alcohol into batter.
- 6 Spoon apple pie filling into bottom of each mason jar, about 1 to 2 tablespoons each.
- 7 Spoon batter on top of the filling.
- 8 Evenly sprinkle remaining cinnamon topping over batter, about 1-2 teaspoons each.
- 9 Gently press in topping with back of spoon.
- 10 Bake 25-27 minutes or until toothpick inserted in center comes out clean.
- 11 Drain pecans just before removing jars from oven.
- 12 Allow to cool for 1 minute. Evenly sprinkle pecans over hot muffins and gently press in with back of spool.
- 13 Cool before serving.
