Add the flour and salt to a food processor.

With the food processor running, pour in the oil and water. Pulse to combine. It should resemble crumbly sand.

Form the dough into a ball, wrap it in plastic wrap, and place in the fridge while you make the filling.

To make the filling, peel and slice the apples into 1/4 thick slices. Toss the slices with the lemon juice to prevent browning.

Add the apple sauce, pumpkin pie spice and coconut sugar. Stir to combine.

Remove the dough from the fridge and cut into the 8 equal pieces.

Press one piece of dough into the bottom of a 1/2 pint sized mason jar. It should be about 1/4 inch thick. Repeat with 3 more mason jars.

Divide the apple filling amongst the 4 mason jars.

Take the remaining 4 pieces of dough, flatten them into circles (1/4 inch thick), and top each mason jar. I use the lid of the mason jar to cut a circle.

Press the dough onto the room of each mason jar, then use a knife to create a few vent holes in the dough. 

Bake at 375 degrees F for 45-55 minutes, until the pie crust top is golden brown.

Allow the pies to rest for 20 minutes before digging in.