Preheat oven. If you are using a boxed, refrigerated pie dough use the instructions for temperature and cook time for a blind-baked crust. If you are using a recipe to make your own dough use the temperature and time indicated in the recipe for blind baking.

Line a baking sheet with parchment paper and place the rolled-out pie crust dough on it. Lightly prick the surface of the dough with a fork.

Place the baking sheet in the oven and bake for the time indicated for blind baking pie crust on the package or in your recipe. The crust should be lightly browned and cooked through when finished.

Remove from the oven and let cool completely.

Crumble the cooked pie crust into small pieces.

Fill each 8 ounce mason jar with approximately 1 ounce of pie crust crumble and then top with 6 ounces of apple pie filling. Top with approximately 1 ounce of pie crust crumble.

Tightly fasten the lid of each mason jaw in place and decorate the jars as desired.

Store in the refrigerator for up to 1 week.