Preheat the oven to 375°F (190°C) and line a cookie sheet with parchment paper.

Roll out the pie crusts on a lightly floured surface and cut 8 circles from each round—8 for the bases and 8 for the tops. If the dough is sticky, dust it lightly with flour.

Set aside 4 circles for the tops and cut out playful Halloween faces with a small knife or cookie cutters.

Flip the Mason jar lids so the rubber side faces down, then press one dough circle into each lid, spreading it evenly across the bottom and up the sides.

Spoon the filling into each dough-lined lid, filling just below the edge to prevent overflow.

Place the spooky-faced dough circles on top, gently tucking the edges under to align with the base. Crimp the edges with fingers or a fork to seal and brush the tops with melted butter.

Arrange the pies on the prepared cookie sheet and bake for about 25 minutes until golden brown with filling bubbling through the cut-outs.

Cool for 10 minutes before gently pushing up from the bottoms to release the pies. Serve warm or at room temperature.