• Preheat oven to 400 F. Bake the apple pie as instructed on the package. It takes about 55 minutes for mine to have that nice golden brown. You know your oven better. Let the pie cool down for 2 hours before assembling into jars
• While the pie is baking, let's prepare the candied pecans and raspberry sauce. You can prepare these two few days before too if you want to. Toast the pecans in a dry non-stick skillet until they are nutty. Remove and set aside. Melt the butter in a non-stick skillet. Add in the toasted pecans and toss to coat with butter. Add in the brown sugar and toss again to coat everything. The sugar will start to caramelized and stick to the pecans. Spread the candied pecans in a baking sheet lined with parchment paper to let them cool down. They might stick together and you can always break them apart once they cool down completely. Store in a air-tight container once they cool down
• Place the fresh raspberry and sugar in a medium sauce pan. Use spatula to break and mash the raspberry. The sugar here is just to help the raspberry sauce to thicken a little bit. I don't want to put too much sugar as the pie and pecans are already sweetened. Once the raspberry sauce has thickened but still pourable, remove from the heat and let it cool down

When ready to serve:

• Once the pie cool down completely, you can slice it into 8 equal servings. Scoop out about 1 slice into a 4-oz jar (more if you use large jar) and then place a large dollop of whipped cream (amount is up to you) on top followed by some candied pecans and drizzle of raspberry sauce. Repeat with the rest. You can do these few hours before serving and let them chilled in the refrigerator
• You can enhance the presentation with some ribbons. Depending on what you are celebrating, you can use different colors of ribbons accordingly. I use gold and pastel pink to celebrate the arrival of spring