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Caramel Apple Empanadas
Rachel Kim

Caramel Apple Empanadas

The discontinued favorite is easier to duplicate when the apple filling is cooked and cooled before the dough is sealed. Use small diced apples so the hand pies do not split. A thick caramel stays inside better than sauce from a squeeze bottle.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cups peeled apple cut into 1/4-inch cubes
  • 2 tbsp unsalted butter
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1/3 cup thick caramel sauce
  • 1 package refrigerated pie crusts 14 oz
  • 1 large egg

Method
 

  1. Cook the apples, butter, brown sugar and cinnamon over medium heat for 6 minutes until tender.
  2. Stir the cornstarch with water, add it to the apples and cook for 1 minute until thick, then cool completely.
  3. Cut eight 5-inch circles from the pie crusts.
  4. Place apple filling and 2 teaspoons caramel on each circle, fold and crimp the edges firmly.
  5. Brush with beaten egg and bake at 400°F for 18 to 22 minutes until golden and 160°F in the center.
  6. Cool for 10 minutes before serving.