First I peeled and cut up the apples and mixed them with sugar, cinnamon, and flour. I used about a cup of sugar, a Tablespoon of cinnamon, and half a cup of flour, and stirred that together first, then stirred it into the apple pieces.
I mixed up pie crust. I used 4 cups of flour, a scant teaspoon of salt, and a teaspoon of sugar, which I stirred together. Then I put in about half a cup of coconut oil (which is solid like shortening at our room temperature. You can use shortening or lard if you'd rather) and a quarter cup of butter (you can use margarine, or just use shortening for this too). I have a pastry blender but I never use it. I just grabbed a sturdy table fork out of the drawer and mashed the coconut oil and butter into the flour until it was all even. I had to turn the bowl a few times and stir some of the flour to the center so I could get it mashed in with the oil.
When it was all evenly crumbled into the flour I poured in one cup of milk and 1/4 cup water. I stirred it until it was mostly a blob of dough. Then I used my hands to work the rest of the flour into it, packing it like a snowball instead of kneading it, though I did have to squeeze and work the dough ball some to get it all smooth and even. They say if you knead or work pie crust dough too much you'll have hard crusts. I wasn't sure it mattered in canning, but I tried to do it like I would for a regular baked-in-the-oven pie.
Now for the fun part. I used wide-mouth pints because they have nice straight sides and I figured I could just run a knife around between the jar and the crust, and slide the pie right out. I measured the diameter and circumference of the jar. 3 1/2" by 8". I rolled out some of the crust and used a measuring tape and a stick to cut the dough to the that size. I flattened a disk of dough and put it in the bottom of the jar. Then I laid the crust in the jar, rolled around against the sides. It immediately buckled and I had to use my fingers to mash it back against the sides. I quickly spooned in some of the apple filling, packing it just a bit to work the apple pieces down in against each other, without packing it too tight.
I decided the heck with rolling it out. I just took pieces of dough and flattened it some in my hands, then pressed it against the jar sides, working up from the bottom. I mashed the pieces together to make a solid crust all the way around the jar, then put the apple filling in it. Then I made another disk to put across the tops.