Apple Empanadas

My Dad really loves pie. We seemed to have an abundance of apples as well as Crisco. I know, Crisco isn't exactly the best for you, but I couldn't really disappoint my Dad, nor my handicapped Uncle (who scarfed these down as well). These are fairly easy to make, and don't have the mess or waste of a traditional pie. If I had any leftover, I would have frozen them, but that didn't end up being an option. I think they really liked them. :)

Apple Empanada Recipe

Dough:

2 cups All Purpose Flour

1 teaspoon salt

1 tablespoon sugar

3/4 stick well-chilled Crisco Baking Sticks All-Vegetable Shortening, cubed

4 to 8 tablespoons ice cold water

For the filling:

2 large baking apples, cored, and diced

3 tablespoons granulated sugar

3 tablespoons light brown sugar

1 1/2 teaspoons apple pie spice

1 teaspoon all-purpose flour

Topping:

1 large egg, scrambled (used as an egg wash)

1 teaspoon water

sparkling sugar, optional

In a large bowl, whisk together the flour, salt, and sugar.Cut Crisco Baking Sticks All-Vegetable Shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together. TIP: Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together. Shape dough into a ball and flatten into a round disk. For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days. Once dough is chilled and you’re ready to assemble the pies, preheat oven to 400°F, line a baking sheet with parchment paper, and prepare the filling. In a medium bowl, toss the apples with the sugars and apple pie spices. Remove dough from refrigerator and remove from the plastic wrap.

On a generously-floured work surface, roll the dough until it is about 1/8-inch thick.

Use a 5 inch round cookie cutter to cut the dough into circles. Reroll dough as needed in order to create 8-10 circles. Add one heaping tablespoon of filling to the center of each dough circle, leaving as much liquid behind as possible. Fold the dough in half and use your fingers or a fork to seal the edges. Place hand pies on prepared baking sheet.

In a small bowl, whisk together the egg and water. Use the tip of a sharp knife to cut 2 small slits into the tops of each pie. Use a pastry brush to lightly brush the tops of the hand pies with the egg wash. If desired, top with sparkling sugar. Bake in preheated for 20-22 minutes or until golden brown. Let cool before eating - they get hot!