Step 2

Make the Filling: Preheat the oven to 400°F. Have ready six ¼ pint (½ cup) mason jars on a baking sheet.

Step 3

In a large skillet, melt the butter over medium heat. Add the apples and sauté until nearly tender, about 5 minutes. Add the sugar, flour, cinnamon, ginger, cloves and vanilla extract, and sauté for about 2 minutes more. Let the mixture cool to room temperature.

Step 4

Assemble the Pies: On a lightly floured surface, roll out the pie dough until it is flat and slightly thinner than it originally was. Cut the dough into six 3-inch circles and six 2-inch circles.

Step 5

Press a 3-inch circle into a mason jar, pressing it firmly to the base and sides and taking care not to poke holes in the dough. Trim any excess from the top edge with a paring knife. Repeat with the remaining 3-inch circles and jars.

Step 6

Scoop the cooled filling into the pastry-lined jars, mounding it about ½ an inch over the top rim. Place the 2-inch rounds over the filling and tuck the edges under so they meet the edge of the jar. Crimp the edges with your fingers or a fork. Chill the pies for 10 minutes.

Step 7

While the pies chill, whisk the egg and water together to combine. Use a pastry brush to brush the egg wash over each pie top, then sprinkle the top of each with ½ teaspoon turbinado sugar. Cut small vents into the top of each pie with a paring knife.

Step 8

Bake until the pies are golden brown, 20 to 25 minutes. Cool for at least 10 minutes before serving.