These apple pie empanadas are a playful twist on classic apple pie. Naturally sweetened with apples and free of refined sugar, they’re perfectly sized for little hands.
Apple pie is a favorite, but many store-bought versions include added sugar. These empanadas rely on the natural sweetness of apples—Fuji apples work especially well because they’re crisp and sweet without being overpowering, making them ideal for kids and anyone who prefers a milder sweetness.
WHAT YOU’LL NEED
Ingredients for making apple pie empanadas:
- Apples: Fuji apples are my top pick for baking—naturally sweet and crisp.
- Cinnamon: Adds warmth and enhances the apples’ flavor.
- Butter: Used to gently cook the apples until tender.
- Egg: Beaten with water for an optional egg wash to give the empanadas a golden finish. For egg allergies, omit or brush with melted butter.
- Pie crust: Use homemade or store-bought crust.
PROCESS
- Preheat the oven to 350°F (180°C).
- Peel and finely chop the apples so they cook quickly and evenly.
- Melt the butter in a pan over medium-low heat, then add the apples and cinnamon.
- Stir to coat the apples, reduce heat to low, cover, and cook for about 10 minutes, stirring occasionally. Add a bit more butter if the mixture seems dry.
- When the apples are soft, remove from heat and let the filling cool.
- Unroll the pie crust on a floured surface and cut 10–12 circles with a cookie cutter about 2–2.5 inches in diameter. Re-roll scraps as needed. Place circles on a parchment-lined baking sheet.
- Spoon about 1 tablespoon of the cooled apple filling into the center of each circle. Fold the dough over, press the edges together, and crimp with a fork to seal.
- Whisk 1 egg with 1 tablespoon of water for an egg wash (optional) and brush over each empanada for a golden finish. Alternatively, brush with melted butter if omitting egg.
- Bake at 350°F for about 15 minutes, or until the empanadas are golden brown.
STORAGE INSTRUCTIONS
Allow empanadas to cool completely, then store in an airtight container in the refrigerator for 4–5 days. To freeze, place cooled empanadas in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator and reheat in the oven to crisp them up.
SUBSTITUTIONS
- Apples: You can swap the apple filling for pumpkin pie filling to make pumpkin empanadas.
- Cinnamon: This spice helps bring out the apples’ sweetness; if desired, substitute pumpkin spice for a different flavor profile.
- Egg: The egg wash is optional and only used for browning. Omit it or replace it with melted butter for a similar effect.
HOMEMADE PIE CRUST
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 1 stick cold unsalted butter, cubed
- 2–3 tablespoons ice water
- Optional: 1/2 teaspoon sugar
Combine flour and salt, then cut in cold butter until the mixture is crumbly. Add ice water a tablespoon at a time until the dough just comes together. Form into a ball, flatten into a disc, wrap, and refrigerate at least one hour. Let the dough sit at room temperature a few minutes before rolling.
RECIPE NOTES
- These empanadas are lightly sweet because they rely on the apples’ natural sugars. If you prefer a sweeter filling, stir in a little maple syrup while cooking the apples.
- You may use store-bought or homemade pie crust depending on convenience and preference.
You may also like:
- Apple Pie Bliss Balls
- Cinnamon Apple Waffles
- Cinnamon Apple Pancakes
Apple Pie Empanadas
Ingredients
- 1 roll 9 inch pie crust, store bought or homemade
- 2 medium Fuji apples
- 1/2 tsp ground cinnamon
- 2 tbsp butter
- 1 egg, for optional egg wash
Instructions
- Preheat the oven to 350°F (180°C).
- Peel and chop the apples into small pieces so they cook quickly and evenly.
- Melt the butter in a pan over medium-low heat and add the apples and cinnamon.
- Stir to coat, reduce heat to low, cover, and cook about 10 minutes, stirring occasionally. Add more butter if needed.
- Set the cooked apples aside to cool.
- Unroll the pie crust, cut 10–12 circles with a 2–2.5 inch cutter, re-rolling scraps as needed, and place on a parchment-lined sheet.
- Place about 1 tablespoon of apple filling in each circle, fold over, press edges, and crimp with a fork to seal.
- Whisk 1 egg with 1 tablespoon water for an egg wash and brush over each empanada, or brush with melted butter if omitting egg.
- Bake 15 minutes, or until golden brown.
Notes
- These empanadas are lightly sweet because they rely on natural apple sugars. Add maple syrup to the filling if you prefer a sweeter result.
- Use store-bought or homemade pie crust according to preference.