These apple pie empanadas bring together sweet apples, warm spices, and a buttery, sugar-dusted crust. With their flaky texture and cozy flavor, they’re like mini hand-held apple pies.
Apple pie is always a seasonal favorite, and these empanadas deliver the same fruity, spiced flavor in a convenient, individually sized treat.
Craving more apple desserts? Try recipes like apple pie cupcakes, apple pie cookies, or mini apple tarts.
You’ll have these ready in about 40 minutes, making them a great option for parties, potlucks, or any fall gathering.
Ingredients
- Granny smith apples – dice into ½ inch pieces
- Brown Sugar
- Lemon Juice
- Vanilla
- Cinnamon
- Cloves
- Flour
- Salt
- Shortening
- Sugar
- Butter – unsalted
- Cold Water
- Egg White
- Turbinado Sugar – optional
See recipe card for quantities.
Instructions
Use these step-by-step instructions (complete with photo guidance) to make your own batch of apple pie empanadas.
Step one: In a pan over low heat, cook the diced apples with brown sugar, lemon juice, vanilla, cinnamon, and cloves. Stir occasionally and let cook for around 15 minutes, until the apples are tender but still hold their shape. Let mixture cool.
Step two: In a bowl, combine the flour, salt, shortening, sugar, and butter. Cut the mixture together with a pastry cutter or forks until the butter breaks down into pea-sized pieces. Dough will still be crumbly.
Step three: Add cold water a tablespoon at a time, cutting it into the dough. Stop once the dough holds together when pressed. Wrap in plastic wrap and chill for at least 1 hour, or overnight.
Step four: Preheat oven to 375°F and line a baking sheet with parchment paper. Split chilled dough into 8 even portions.
Step five: Roll each portion into a ¼-inch thick circle. Spoon about two tablespoons of the apple filling into the center.
Step six: Fold dough over and press the edges together with a fork. Brush the tops with egg white and sprinkle with turbinado sugar, if using. Bake for 20–25 minutes.
Hint: The empanadas are done when the crust turns a light golden brown.
Recipe Tips for Success
Add water slowly when making the dough—just enough so it holds together when pressed. Too much water can make the dough sticky or heavy.
Storage
Store in an airtight container in the refrigerator for 2–3 days, or freeze for longer storage.
Apple Pie Empanadas
Equipment
- Saucepan
- Measuring Cup + Spoons
- Mixing bowl
- Baking Sheet
- Pastry Cutter
- plastic wrap
Ingredients
- 3 3 Granny Smith Apples diced in ½ inch pieces
- .5 cup Brown Sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla
- .5 teaspoon Cinnamon
- 1 pinch Cloves
- 2.5 cup Flour
- .5 teaspoon Salt
- 4 tablespoon Shortening
- 2 tablespoon Sugar
- .75 cup Butter unsalted
- 8 tablespoon Cold Water
- 1 Egg White
- 1 tablespoon Turbinado Sugar optional
Instructions
- In a pan over low heat, cook the diced apples with brown sugar, lemon juice, vanilla, cinnamon, and cloves.
- Stir occasionally and let cook for around 15 minutes, until the apples are tender but still hold their shape. Let mixture cool.
- In a bowl, combine the flour, salt, shortening, sugar, and butter.
- Cut the mixture together with a pastry cutter or forks until the butter breaks down into pea-sized pieces. Dough will still be crumbly.
- Add cold water a tablespoon at a time, cutting it into the dough. Stop once the dough holds together when pressed.
- Wrap in plastic wrap and chill for at least 1 hour, or overnight.
- Preheat oven to 375°F and line a baking sheet with parchment paper. S
- Split chilled dough into 8 even portions.
- Roll each portion into a ¼-inch thick circle. Spoon about two tablespoons of the apple filling into the center.
- Fold dough over and press the edges together with a fork.
- Brush the tops with egg white and sprinkle with turbinado sugar, if using. Bake for 20–25 minutes.
Notes
- Keep in an airtight container in the fridge for 2 - 3 days.
- Freeze for up to 1 year.
- The empanadas are done when the crust turns a light golden brown.
- Don't add too much water to dough; just enough that when pressed together it holds its shape.
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