Caramel Apple Empanadas


1 Granny Smith Apple, cored, peeled and cut into wedges
1 tbsp lemon juice
1/2 teaspoon ground cinnamon
1/8 tsp nutmeg
1 tilly of allspice
1/2 cup caramel bits or caramel sauce
1 tsp milk if using the bits
pie crust
1 egg, beaten
Sugar for sprinkling on top


Preheat oven to 400F and line a cookie sheet with parchment paper

Cut up the apples and toss with lemon juice to prevent browning. Combine the sugar and spices in a separate bowl and toss the apples with the spices.

Prepare your pie dough on a floured surface and roll until about 1/4 inch thick. Cut out about 4 inch round circles with your dough and place on the prepared cookie sheet.Place each apple wedge on the round dough, slightly off center.

If using the caramel bits, add the milk and bits and microwave on high for 30 seconds. Stir and repeat until the caramel is melted and smooth.

Drizzle the caramel on each apple, making sure not to get close to the edges. Beat the egg and brush the edges with egg wash. Fold over the side to create a half moon and seal. Crimp the edges with a fork. Brush the top of the empanadas with egg and sprinkle with sugar.

Bake about 14 minutes or until golden brown. Drizzle with leftover caramel sauce.

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