apple pie empanadas

I don't buy apple pies, if I'm going to make a pie, odds are it's an apple pie. For some reason, I am a sucker for homemade apple pies. I think it's because the apples are so fresh, tart, and recognizable. When I saw this recipe for mini apple pies, I knew how my evening was going down.

Ingredients

Dough:
1 cup flour
1 tsp kosher salt
1/2 cup cold butter
1/4 cup cold water
Filling:
2 granny smith apples
1/2 cup powdered sugar
1 tsp ground cinnamon
Wash:
1 egg white, lightly beaten
Sprinkle:
1 tbsp powdered sugar
1/4 tsp cinnamon

1 dozen

Directions

Whisk together flour and salt. Cut butter into pats and work into the flour using a pastry cutter. Drizzle in the water and work the dough into a ball. Transfer to an air-tight container, and refrigerate for an hour.

Meanwhile, core and peel the apples. Dice them up as small as possible. (The smaller the cut, the more apples you can shove into each pie.) Toss them in a bowl with powdered sugar and cinnamon.

Preheat oven to 375º.

Remove dough from the refrigerator. Roll it out to 1/8" thick and cut out large circles about 4" in diameter. (If the circle is too small, the crust to filling ratio may be too high.) Brush the perimeter with the egg wash. Place a dollop of filling in the middle. Fold in half, and seal using the tines of a fork. Repeat until the dough and/our filling is used up.

Place pies on a parchment-lined cookie sheet. Brush the top of each pie with the egg wash. Bake for 20 minutes or until golden brown.

Combine the powdered sugar and cinnamon, and dust your pies with the mixture.

Cool slightly before serving.

2 hours