
One of our favorite early autumn indicators is watching the trees begin to hang heavy with the weight of the approaching season, specks of greens + reds + yellows dotting the orchard’s edge as we approach the winding drive of our favorite local farm. The children haul their baskets, eager to have them filled with newly ripe varieties each week. They each pick one to taste and then offer the cores to the goats, who climb eagerly along the fence by the big barn. Though most of them get packed for school lunch or just to snack, occasionally we’ll save enough to make a seasonal treat. This is is a new favorite, developed in a collaboration I did this season with Weck Jars and it’s no bake, which might be my favorite part. Bonus, the apple pie filling can be doubled to preserve for pies or a warm midwinter treat.
Chai Spiced Apple Pie in a Jar
You’ll Need:
- chai spiced apple pie filling (recipe below)
- graham crackers, lightly crumbled (1-2 per jar)
- whipped cream
- 8-10 cups peeled, cored, sliced apples
- 2 tablespoons lemon juice
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1.5 cups water
- 2 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ginger powder
- 1/8 tsp black pepper
- 1 tsp vanilla extract
Directions:
1. Prepare apples in a bowl with lemon juice to keep from browning.
2. In a large saucepot over medium heat, whisk together sugars, flour, water, spices and vanilla and bring to a boil. Add apple mixture and simmer until apples are soft. Allow to completely cool.
3. In a 220ml tulip Weck® jar, layer crumbled graham crackers, 1/4 cup chai spiced apple pie filling, and whipped cream until the jar is full. Cover and refrigerate for a few hours or overnight to soften graham crackers.

