Preheat the oven to 375°F and set 6 wide-mouth 4-ounce mason jars (lids and bands removed) on a baking sheet.

Toss the diced apples with 1/3 cup sugar, 1 tablespoon cornstarch, 1 teaspoon cinnamon, and 1 tablespoon lemon juice in a bowl.

Roll out the pie dough and cut circles to line the bottom and sides of each jar, pressing gently into place.

Fill the jars with the apple mixture and dot each with a small cube of butter.

Cut lattice strips or a small round lid of dough for the tops of each jar, crimping the edges against the jar rim.

Cut a steam vent in each top, brush with egg wash, and sprinkle with coarse sugar.

Bake for 30 to 35 minutes, until the crust is golden and the filling bubbles visibly through the vent.

Cool jars completely on a wire rack for about 1 hour 30 minutes before handling the rims.

Wipe the jar rims clean and screw on the lids and bands only once the jars are fully cool.

Tie a ribbon or fabric circle under the band if selling, and label the flavor and date on the lid.

Store at room temperature for up to 2 days or refrigerate for up to 4 days.