Pastry Crust

3/4 C flour

1/4 t salt

1/4 C shortening (you can use butter is you prefer)

2-2 1/2 T cold water

Pre-heat oven to 400*

In a bowl add salt to flour. Cut shortening into flour & salt mixture until mixture looks like small peas. Gradually add water until all is moistened. Gather dough with your hands to form into a ball. On a floured surface flatten ball slightly and roll to 1/8” thick. Cut 6 circles (I used a biscuit cutter I made sure would fit into my jars). Place on parchment lined cookie sheets. If desired cut decorative vents into dough. Moisten tops of dough with cream or milk. Sprinkle sugar over dough. Bake for 8-12 minutes or until golden brown. Cool

Filling

6 cups cubed or sliced tart apples

3/4-1 C sugar

2 1/2 T corn starch

1 t cinnamon

Dash nutmeg

Dash clove

Dash all spice

4 oz. Apple Pie Vine Shine

Mix sugar, corn starch, & spices together in a medium saucepan. Add apples and Vine Shine then mix thoroughly. Cook on low to medium heat until thickened. Cool.

To build

Add filling to jars. Top with pastry. Service warm or cold. With Ice cream (caramel is divine) or whipped cream. When sealed with a lid they will keep on the fridge for a week (if they last that long)