1-2 Honeycrisp apples, peeled and diced very small

2-3 Pillsbury Crescent Sheets

1/2 cup coconut sugar

1 Tbsp lemon juice

5 Tbsp cornstarch

1 Tbsp coconut oil, melted, plus 1 tsp for brushing

½ teaspoon salt

1 Tbsp Milford Spice Company’s New Hudson Apple Pie


Preheat oven to 375 degrees.

Peel and core apples, then thinly dice. Transfer to a large bowl and add the sugar, cornstarch, lemon juice, coconut oil, salt, and Milford Spice Company’s New Hudson Apple Pie. Toss until the apples are well-coated. Set aside.

Take your crescent sheets out of their packaging one at a time and roll out on a piece of parchment paper.  Using a circle cookie cutter or large glass, cut circles into the crescent sheet (you’ll need to cut-out circles per hand pie).

Careful not to get a lot of the liquid, place 2 Tbsp of the apple mixture in the center of one of the pairs of circles (the other circle is to top).  Place the second circle on top and press down to seal the edges.  

Slice very tiny slits in a cross on top of each.  Repeat until finished.

Place each pie carefully onto a baking sheet lined with parchment paper (your other parchment sheet may have cuts in it from when you made the circles.

Brush the remaining teaspoon of coconut oil on top of each pie, then sprinkle with a little sugar.

Bake for 10-13 minutes until golden brown. Enjoy!

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