Apple pie is one of the most emblematic recipes in American gastronomy, popularly known as "apple pie". This dessert has had a great influence on other countries, especially in Latin America, where it receives various names but maintains its essence: in Mexico it is usually called "pay de manzana", in Argentina and Chile it is known as "tarta de manzana", and in other countries the original name is kept or adapted to the local language. Although traditional apple pie is served in individual portions or in a large pan, the jar version offers a novel and practical presentation, ideal for preserving and sharing.
The origin of apple pie dates back to the American colonial era, although its roots can be traced back to Europe, where filled fruit pies were already popular. The jar variation allows for longer storage and more convenient serving, especially when accompanied by a sauce that provides freshness and contrast, such as lemon sauce.
How to prepare Apple pie in a jar with lemon sauce
For this recipe, you will need basic ingredients such as butter, salt, sugar, flour, eggs, water, cinnamon, apples, baking soda, raisins, baking powder, and nuts, in addition to cornstarch, butter, fresh lemon zest, lemon juice, and boiling water for the sauce.
Steps:
Mix the ingredients together in the indicated order.
Sterilize 7 to 9 pint wide-mouth jars and their lids.
Grease them with butter.
Fill the jars halfway and bake on the center rack of the oven.
Bake for 45 minutes at 325 degrees.
As soon as the pie is ready, remove the jars from the oven one at a time.
Wipe the rim of the jar with a cloth and place the hot sterilized lids on.
Screw on the bands and let cool.
Important -- do not use narrow-mouth jars.
Do not add any other ingredients.
While the pie cools in the sealed jar, it will separate from the jar's walls and will come out easily when ready to serve.
Slice and serve with lemon sauce.
For the lemon sauce:
In a pot, mix the cornstarch, sugar, and salt well.
Gradually add the boiling water, stirring constantly to keep the mixture smooth.
Continue stirring and cook over medium heat until it boils.
Simmer gently for about 20 minutes.
Remove from heat, add butter, lemon zest, and juice.
Stir well.
Serve hot over jarred apple pie.
This sauce is thicker and more acidic than the usual lemon sauce, creating a perfect balance with the sweetness and texture of the apple pie.
