Light and Tangy Mini Baked Apple Pies

These delicious mini pies are made with a tangy apple filling made with Nakano Citrus Seasoned Vinegar* and topped with a crunchy granola-oatmeal crust. Plus they are in portion-controlled mason jars for easy serving.


2 Tbsp. butter
1/4 cup + 2 Tbsp. brown sugar, packed
3 cups (1-2 large apple) honey crisp or granny smith, 1/4” dice
1/4 cup NAKANO Citrus Seasoned Rice Vinegar*
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. cornstarch
1/4 cup water
1 cup granola, no fruit
6 mini Mason jars, 4 oz., cleaned


Preheat oven to 350ºF.

In saucepot, add butter and brown sugar and heat until it bubbles, 4-5 minutes.  Add diced apples, Nakano Citrus Seasoned Rice Vinegar*, cinnamon and nutmeg.  In a small bowl, whisk together the cornstarch and water and add to the apple mixture.

Cook apple mixture until thickened, 1-2 minutes.  Remove from heat and spoon into jars.  Fill jars up to the bottom lip, reserving room for the granola.  Add 2-3 tablespoons of granola to the top of the jars.

Place jars on sheet tray and bake for 4-6 minutes, until granola is golden brown.  Serve warm or room temperature.

*Note: Nakano Natural Rice Vinegar with splash of lime or lemon juice may be substituted for Citrus Rice Vinegar

Makes 6 servings.

Chef’s notes:
  • Seal with lids after it cools to pack in anyone’s lunch! 
  • For a little extra healthy indulgence, serve with vanilla Greek yogurt sweetened with a bit of agave honey.
  • Additional Usages: Nakano Citrus Seasoned Rice Vinegar is great to brighten up a salad, salsa, or stir-fry.


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Light and Tangy Mini Baked Apple Pies
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