Apple and Cinnamon Shortcrust Pie Pots

Apple and Cinnamon Shortcrust Pie Pots


Makes 4 x 300–350ml/10–12fl oz wide-mouthed jars

Try making apple pie in a jar with these individual pies so you can serve just for one – no sharing required. Buy shortcrust pastry for ease, or have a go at making it yourself for a more homemade feel to your dessert and to impress your friends.



Makes 4–5 X 230ml/8fl oz jars | Summer–Winter | High Pectin


Ingredients for the jelly:

1.5kg/3lb 5oz Bramley apples, unwaxed or scrubbed and roughly chopped (with skins, pips and cores)

1.5 litres/2¾ pints water

700–750g/1lb 9oz–1lb 10oz white sugar

¼ tsp ground cinnamon

30ml/1fl oz lemon juice, freshly squeezed, strained

2 small cinnamon sticks, cut into halves



Place the prepared apples in a large pot or pan with the water and bring to a simmer over a medium heat. After 20 minutes, gently crush the softened apples with a wooden spoon, without over-mashing.

Strain through a large square of muslin tied up by all corners and suspended over a bowl, or use a jelly bag. Leave for up to 8 hours or overnight, without being tempted to squeeze the bag.

The next day, sterilise your jars and lids and place several small saucers in the freezer.

Measure out the liquid; for every 200ml/7fl oz of liquid, weigh out 140g/5oz of sugar. Mix the ground cinnamon through the sugar. Pour the apple liquid into a jam pan with the lemon juice and bring to a rapid boil over the highest heat, then stir through the sugar until completely dissolved.

When the jelly reaches 104°C/219°F on a sugar thermometer, or when it’s been at a vigorous boil for 5–6 minutes, remove from the heat and start set testing for a hard set. If there isn’t an evident wrinkle on the plate, return to the heat and keep testing every minute until there is.

Once at the desired set, skim off any scum and set up your hot sterilised jars with half a cinnamon stick in each. Quickly ladle in the hot jelly and seal. Store unopened in a cool, dark place for up to a year. Once opened, keep in the fridge and eat within 3–4 months.




160g/5¾oz plain flour, extra for dusting

A pinch of sea salt

80g/2¾oz unsalted butter, chilled, plus extra for greasing

30g/1oz golden or white caster sugar

1–2 tbsp milk, plus extra for brushing

4 small apples, peeled, cored and diced into 1–2cm/½–¾in cubes

12 tbsp Apple and Cinnamon Jelly (see recipe below)

10g/¼oz golden granulated sugar

4 scoops vanilla ice cream



Mix the flour and salt in a large bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs. Stir in the sugar and milk, using your hands to form a ball of dough. Flatten into a disc, place in an airtight container and place in the fridge for at least 30 minutes.

Dust your work surface with flour and roll the pastry out until it is 1cm/½in thick. Cut out 4 circles the same size as the inside rim of your jars. Use the leftover pastry to create leaves or apples to decorate your pie tops. Chill in the fridge for 30 minutes.

Grease your jars with a little butter. Place the prepared apples in a saucepan with the jelly and 2 tablespoons of water and simmer over a medium heat for 5–6 minutes, stirring until softened.

Assemble the pie pots by dividing the cooked apple between your jars, then leave to cool. Place a chilled pastry disc and any decorative pastry pieces on top of each, then make a slit with a sharp knife in the tops and chill again for 30 minutes.

Preheat the oven to 180°C/170°C fan/gas 4. Brush the pie tops with milk and bake in the middle of the oven for 20–25 minutes until golden on top. Sprinkle with the granulated sugar and rest for 10 minutes before serving with vanilla ice cream on top.


About the book

Why settle for the same old jams when you could try something deliciously different?

Jams With a Twist will take your jam making to a whole new level. Liven things up with alcohol, essences, cordials, syrups, teas, spices, nuts, nibs and kernels. Go foraging for exciting new ingredients. Create double- and triple-layered jams. Float fruit, flowers and herbs in your jellies. Or treat yourself to classic jammy desserts made in jars!

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