Las Vegas Sun

June 30, 2016

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Chelsea Meggerson displays "apple pie in a jar" in her kitchen Sunday, Aug. 24, 2014. Meggerson, a UNLV student, provides a service where she provides families with fresh meals in Mason jars. Her apple pies use fresh green apples from the farmer's market, allspice, agave syrup and cinnamon. The crust is made from vegan shortening and coconut flour.

Steve Marcus

Chelsea Meggerson displays "apple pie in a jar" in her kitchen Sunday, Aug. 24, 2014. Meggerson, a UNLV student, provides a service where she provides families with fresh meals in Mason jars. Her apple pies use fresh green apples from the farmer's market, allspice, agave syrup and cinnamon. The crust is made from vegan shortening and coconut flour.