Apple Pie Empanadas
These apple empanadas are kind of like hand held apple pies. Ready in under an hour, these are super easy to make.
Servings: 8
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
Tips + Storage
- 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.