1Refrigerated or Frozen Pie CrustThawed and left on the counter 30 minutes before making empanadas.
2Granny Smith Apples
Remove pie crust from refrigerator and allow to sit on counter for at least 30 minutes. It is harder to roll out the pie crust when it is too cold.
Peel and dice apples into small pieces. Place apples in a skillet over medium heat, add lemon juice, brown sugar, and cinnamon. Bring to a simmer and reduce heat to medium low.
Continue cooking a stir periodically until liquid evaporates and apples have softened. You don't want the apple filling to have a lot of moisture. Remove from heat and allow to cool while you prep the dough. You can also make this a couple days in advance and store in the refrigerator until ready to use.
Preheat oven to 350 degrees F.
Use a cup or small bowl that is 3 in diameter. Unroll the pie crust and use the cup to cut out circles in the crust. Make them close together to use up all the space. Then roll the scrapes back together into a ball and roll out again and repeat the process until you use all the dough.
Take one dough disc and roll it out again to double in size, about 6 in diameter. Then take 2 heaping tablespoons of apple filling and place in the center of the disc. Fold the dough over and seal edges with a fork or create a seal by folding the edges over. Place on a parchment lined baking sheet.
Continue filling all the apple empanadas. Take a butter knife and make 3 small slits across the top for venting. Beat one egg with water until smooth and use a pastry brush to brush the tops of each empanada with the egg wash.
Bake empanadas for 25 minutes or until golden brown. Allow to cool on the baking sheet for 5 minutes before removing. Serve warm or allow to cool to room temperature and serve. Empanadas can be stored in the refrigerator and reheated in a toaster oven or oven.