Ingredients:

  • 3 cups (450g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (50g) coconut sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (3g) cornstarch
  • 1/4 tsp (1.5g) salt
  • 2 sheets (450g) refrigerated pie crusts
  • 1 large (50g) egg, beaten
  • 1 tbsp (8g) cinnamon sugar

Instructions:

  1. Place the butter in a saucepan over medium heat until melted. Stir in the diced apples, coconut sugar, cinnamon, and salt. Cook for about 5 minutes until the apples are softened.
  2. Stir in the lemon juice and cornstarch; continue to simmer for 2 minutes until the mixture is thick and glossy. Remove from heat and let it cool slightly.
  3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  4. Roll out your pie crusts on a lightly floured surface. Use a 5-inch round cookie cutter to carve out circles.
  5. Place a generous tablespoon of the apple mixture in the center of each circle, leaving a small border around the edge.
  6. Fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal the seams.
  7. Brush the top of each pie with the beaten egg wash and sprinkle with cinnamon sugar.
  8. Bake for 20-25 minutes until the crust is mahogany-colored and crisp.