These apple pie empanadas are a perfect combination of fruit, spice and sweetness. Wrapped in a flaky, sugar topped crust, these taste like hand-held apple pies.
Apple pie is such a classic flavor - full of fruit, cinnamon and sweetness. These easy apple empanadas give that same flavor combination, but in an easy to eat way.
Love apple pie flavor? You might also try apple pie cupcakes, mini apple tarts and apple pie cookies.
This recipe is easy to make and ready in about 40 minutes. It's perfect for parties or any fall event.
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
Simply follow these easy instructions (complete with photo tutorial) to bake up your own apple pie empanadas.
Preheat the oven to 375 degrees Fahrenheit.
Step one: heat the apple pieces, brown sugar, lemon juice, vanilla, cinnamon and cloves over low heat. Stir occasionally and continue to cook for approximately 15 minutes. Apples should be tender but not too soft. Allow to cool.
Step two: combine the flour, salt, shortening, sugar, and butter. Using a couple forks or a pastry cutter, cut the mixture to combine the ingredients. It will be dry, but continue to cut the butter until about pea-sized pieces remain.
Step three: Add in a tablespoon of cold water at a time and continue to cut the dough. Stop adding water once the mix can be pressed together and hold its shape. Wrap the dough in plastic wrap and chill for at least an hour or overnight.
Step four: Preheat over to 375 degrees Fahrenheit. Line baking sheet with parchment paper. Divide chilled dough into 8 equal pieces.
Step five: Roll each dough ball out into a circle about ¼ inch thick. Place two tablespoons of apple mixture in center of each.
Step six: Fold dough over and use a fork to press edges together. Brush egg white over top of each empanada and sprinkle with turbinado sugar (if desired). Bake for 20-25 minutes.
Hint: empanadas should be slightly golden brown when they are ready to remove from the oven.
Recipe Tips for Success
- When making the dough, don't add too much water. Just add a little at a time until dough can be pressed together and hold its shape.
Storage
Store for 2 - 3 days in an airtight container in the fridge. Or, freeze up to a year.
Apple Empanadas
Equipment
- Saucepan
- Measuring Cup + Spons
- Mixing bowl
- Pastry Cutter
- Baking Sheet
- Plastic Wrap
Ingredients
- 3 Granny Smith Apples diced in ½ inch pieces
- ½ cup Brown Sugar
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla
- ½ teaspoon Cinnamon
- 1 pinch Cloves
- 2 ½ cup Flour
- ½ teaspoon Salt
- 4 tablespoons Shortening
- 2 tablespoons Sugar
- ¾ cup Butter Unsalted
- 8 tablespoons Cold Water
- 1 Egg White
- 1 tablespoon Turbinado Sugar optional
Instructions
- Heat apple pieces, brown sugar, lemon juice, vanilla, cinnamon and cloves in a saucepan on low. Stir occasionally. Cook for 15 minutes or until apples are tender.
- Combine flour, salt, shortening, sugar and butter in a bowl. use a fork or pastry cutter to combine. It will be dry. Continue cutting until butter is in pea sized pieces.
- Add in 1 tablespoon of cold water at a time and continue to cut dough. Stop adding water when dough can be pressed together and hold its shape.
- Wrap dough in plastic wrap and chill for 1 hour (or up to overnight).
- Preheat oven to 375 degrees Fahrenheit. Line baking sheet with parchment paper and set aside.
- Divide chilled dough into 8 equal pieces.
- Roll out each ball of dough into a circle about ¼ inch thick.
- Place 2 tablespoon of apple mixture in the center of each dough circle.
- Fold dough over and use a fork to press edges together.
- Brush egg white over top of each empanada.
- Sprinkle with turbinado sugar (optional).
- Bake at 375 for 20-258 minutes or until lightly golden brown.
Notes
- Keep in an airtight container in the fridge for 2 - 3 days.
- Freeze for up to 1 year.
- Don't add too much water to dough; just enough that when pressed together it holds its shape.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
