Divide pie crust dough into 12 equal pieces. Roll each piece into a ball and press into the bottom of the mason jar to create the crust layer. Place jars on a rimmed baking sheet and put them in the refrigerator while you make the filling.
Peel, core, and slice the apples. Then, chop the slices into small, uniform pieces. An apple peeler makes this quick and easy.
Place the apples in a large bowl and mix with sugar, lemon juice, and cinnamon. Mix to coat thoroughly. Set aside.
In a food processor, combine almond meal, flour, brown sugar, and butter until it resembles sand. Set aside.
Remove jars from refrigerator and divide the apple mixture evenly amongst the jars -- about 1/4 cup per jar. Then divide the almond crumb topping evenly -- about 1 1/2 Tablespoons per jar.
To bake immediately: Place jars on rimmed baking sheet in a preheated 400 degree oven. Bake for approximately 35 minutes. After the first 20 minutes or so, you may want to place a sheet of aluminum foil over the jars to prevent the topping from burning. The filling should bubble and the crust should appear browned at the bottom. If the crust doesn't appear baked enough, keep baking until it does.
Freezer Instructions: Place the lid and screw top onto each jar and freeze. Don't tighten the lids too tightly though. When you want to bake some, remove jars from freezer while you preheat the oven. Remove the lids and place on rimmed baking sheet. Bake at 400 degrees for approximately 45 minutes or until apples are bubbly and the crust is browned on the bottom.
As the pies cool, they will sink farther into the jar. No worries -- it just leaves room for vanilla ice cream!
Note: You can also make this recipe as a regular pie. Just pat the crust into a pie pan, fill with apples, top with crumb topping, and bake at 400 degrees for 40-45 minutes, or until juice is thick and bubbly.
Nutritional values are approximate and are based on making 12 mini pies (optional vanilla ice cream not included). Refrigerate leftovers promptly and use within 4 days.