Apple Pear Raspberry Pies in Jars: Sweet, Tart & Perfectly Portable
If your idea of pie is a wedge on a plate, it’s time to jar your expectations. These Apple Pear Raspberry Pies in Jars flip the script on traditional dessert delivery — no forks, no fuss, just spoonfuls of sweet-tart bliss tucked into charming glass containers. Think of them as pie’s cheeky little cousin: portable, giftable, and unapologetically adorable. With juicy Packham pears, crisp Granny Smith apples, and a pop of raspberry brightness, this trio of fall fruits bakes up into a cozy, golden treat that’s as satisfying as it is stylish.
Whether you’re hosting a fall brunch, prepping for a bake sale, or just craving something that feels like autumn in a jar, this recipe delivers. And if you’re already dreaming of more fruit-forward bakes, don’t miss my Rustic Strawberry Basil Hand Pies — they’re flaky, flavorful, and just as fun.
Why You’ll Love These Mason Jar Pies
- Portable & Adorable: Baked right inside 8-ounce mason jars, these pies are perfect for parties, gifting, or portion control.
- No Fancy Dough Skills Needed: Store-bought crust keeps things simple without sacrificing homemade charm.
- Balanced Flavor: Sweet pears, tart apples, and tangy raspberries come together for the perfect fruit trio.
- Showstopping Presentation: Tie a ribbon, add a tag, and voilà — your dessert doubles as a gift.
Ingredients (Schema Ready)
For the Filling:
- 2 ¼ lbs Packham pears, peeled, cored, and cut into 1″ x ½” pieces
- 1 ¼ lbs Granny Smith apples, peeled, cored, and cut into 1″ x ½” pieces
- 1 (6 oz) container fresh raspberries
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 ½ tsp vanilla extract
- 1 tsp grated lemon zest
For the Crust & Topping:
- 1 pkg (14.1 oz) refrigerated pie crust dough
- 1 egg white, beaten
- 4 tsp coarse white decorating sugar
- Cooking spray, for greasing jars
- Ribbons, optional for decoration
Directions
Step 1: Prep the Jars & Oven
Preheat oven to 350°F (175°C). Lightly coat 8 (8 oz.) wide-mouth canning jars with cooking spray. Line a large rimmed baking sheet with foil to catch any drips.
Step 2: Mix the Filling
In a large bowl, combine pears, apples, raspberries, sugar, cornstarch, vanilla extract, and lemon zest. Gently stir until evenly coated. Divide mixture among the jars, leaving ½ inch of headspace for crust expansion.
Step 3: Cut and Place Crusts
On a lightly floured surface, unroll the refrigerated pie dough into flat sheets. Using a 4 ⅛-inch round cutter, cut out 8 dough circles. Place one dough round on each jar and press along the rim to seal.
Step 4: Add Finishing Touches
With a small knife, cut two or three small slits in each crust to vent steam. Brush each top with beaten egg white and sprinkle with ½ teaspoon coarse sugar.
Step 5: Bake and Cool
Place jars on the foil-lined baking sheet and bake for 40–45 minutes, or until the filling is bubbly and crusts are golden brown. Cool on a wire rack. Once cool, decorate with ribbons if desired.
Makes 8 individual pies.
Expert Tips for Pie Perfection
- Choose firm pears like Packham or Bosc to maintain texture during baking.
- Don’t overfill jars — fruit expands as it bakes, and overflow isn’t cute.
- Make ahead: Bake up to 2 days in advance. Store covered in the fridge and reheat gently.
- Gift idea: Tie on a spoon and a tag for a charming homemade treat.
Creative Twists & Variations
- Spiced Apple Version: Add ½ tsp ground cinnamon or nutmeg to the fruit filling.
- Crumble Topping: Skip the crust and top with an oat-brown sugar crumble instead.
- Berry Swap: Replace raspberries with blackberries or blueberries.
- Mini Pie Bar: Offer guests multiple fillings (apple, berry, or cherry) for a DIY dessert station.
Serving Suggestions That Steal the Show
Serve these Apple Pear Raspberry Mason Jar Pies warm with a scoop of vanilla ice cream, a drizzle of
Homemade Caramel Sauce,
or a spoonful of whipped cream. They’re also a festive addition to fall brunches alongside
Apple Cinnamon Pecan Baked Oatmeal
or a mug of
Hot Buttered Apple Cider.
FAQs: Your Pie-in-a-Jar Questions Answered
Can I freeze these pies?
Yes! Assemble and freeze unbaked pies (tightly covered) for up to 2 months. Bake straight from frozen, adding 5–10 minutes to the bake time.
Can I use frozen raspberries?
Yes, but thaw and drain them before mixing into the filling to avoid extra moisture.
Do I need special jars?
Use wide-mouth canning jars rated for baking. Avoid regular jars — they may crack in the oven.
More Fall Apple Recipes to Try
If these jar pies have you craving more cozy apple creations, check out these seasonal favorites:
- Vanilla Cinnamon Baked Apples — a classic comfort dessert made simple.
- Easy Caramel Apples — the nostalgic fair favorite you can make at home.
- Apple Pie Bars — easy to serve and perfect for sharing.
- Best Apple Pie Recipe — because every fall deserves a perfect slice.
- Country Apple Dumplings — old-fashioned goodness baked to golden perfection.
Final Thoughts
These Apple Pear Raspberry Pies in Mason Jars prove that good things come in small packages — especially when those packages are filled with buttery crust and bubbling fruit. The balance of sweet pears, tart apples, and juicy raspberries makes each bite a celebration of fall flavor. Whether you’re baking for a crowd, prepping thoughtful gifts, or treating yourself to a mini dessert moment, these jar pies deliver big flavor in a tiny, charming package.
Apple Pear Raspberry Pies in Jars: Sweet, Tart & Perfectly Portable
Sweet, tart, and perfectly portable — these Apple Pear Raspberry Pies in Jars are a cozy fall treat layered with crisp Granny Smith apples, juicy Packham pears, and tangy raspberries. Baked right inside mason jars, they’re the ultimate grab-and-go dessert for brunches, bake sales, or thoughtful homemade gifts. Pair them with a drizzle of Homemade Caramel Sauce or a mug of Hot Buttered Apple Cider for the perfect finishing touch.
Ingredients
For the Filling:
- 2 ¼ lbs Packham pears, peeled, cored, and cut into 1" x ½" pieces
- 1 ¼ lbs Granny Smith apples, peeled, cored, and cut into 1" x ½" pieces
- 1 (6 oz) container fresh raspberries
- ¾ cup granulated sugar
- 3 tbsp cornstarch
- 1 ½ tsp vanilla extract
- 1 tsp grated lemon zest
For the Crust & Topping:
- 1 pkg (14.1 oz) refrigerated pie crust dough
- 1 egg white, beaten
- 4 tsp coarse white decorating sugar
- Cooking spray, for greasing jars
- Optional ribbons, for decoration
Instructions
Step 1: Prep the Jars & Oven Preheat oven to 350°F (175°C). Lightly coat 8 (8 oz.) wide-mouth canning jars with cooking spray. Line a rimmed baking sheet with foil to catch drips.
Step 2: Mix the Filling In a large bowl, gently combine pears, apples, raspberries, sugar, cornstarch, vanilla, and lemon zest. Divide the mixture evenly among the prepared jars, leaving about ½ inch at the top.
Step 3: Cut and Place Crusts Unroll pie dough and cut 8 circles using a 4 ⅛-inch cutter. Place one round over each jar and seal along the rim. Tip: For a rustic look, press the edges with a fork or flute them with your fingers.
Step 4: Add Finishing Touches Cut small slits in each crust for venting. Brush tops with beaten egg white and sprinkle with coarse sugar.
Step 5: Bake and Cool Bake on the foil-lined tray for 40–45 minutes, until the crusts are golden and the filling bubbles. Cool on a wire rack, then tie on ribbons if gifting.
Serve warm with a spoonful of Vanilla Cinnamon Baked Apples on the side or a drizzle of Homemade Caramel Sauce.
Notes
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 265Total Fat: 8gSaturated Fat: 3gUnsaturated Fat: 5gCholesterol: 19mgSodium: 119mgCarbohydrates: 46gFiber: 2gSugar: 27gProtein: 2g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.