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These apple pie empanadas are a fun take on classic apple pie. They are refined sugar free and perfect for little hands to hold!

I love apple pie, but most of the apple pies on the market contain added sugars. These apple pies are naturally sweetened with apples! I used Fuji apples specifically for these pies since they are naturally crunchy and sweet and they are just sweet enough for my little ones to enjoy! 

WHAT YOU’LL NEED

This is what you’ll need to make these apple pie empanadas:

• Apples: Fuji apples are my all time favorite apple to use for baking! They are naturally sweet and crisp and add the perfect touch of sweetness to baked goods.
• Cinnamon: Provides an extra warm spice and added flavor.
• Butter: Used to cook down the apples in the pan.
• Egg: Mixed with water to form an egg wash to brush over the pies. You may omit this step if your little one has an egg allergy, or brush the pies with a little melted butter instead.
• Pie Crust: You may use homemade or store bought!

PROCESS

1. Peel and chop the apples into small pieces. I like to chop them up very well so that they cook quickly and evenly in the pan.
2. Melt the butter in a pan on medium low heat and add in the apples and cinnamon.
3. Mix the apples to coat and reduce the heat to low. Cover the pan and let the apples cook for about 10 minutes (stirring occasionally). If your apple mixture seems dry, add in a little more melted butter.
4. Once the apples are softened and cooked, set them aside to cool.
5. Unroll the pie crust on a floured surface and use a cookie cutter (about 2-2.5 inches in diameter) to cut out 10-12 circles. You will have to combine the scraps and re-roll the dough out in order to get more circles. Place these circles on a parchment lined pan.
6. Place about 1 tablespoon of apples into the center of each circle and fold over the crust. Press down on the sides and use a fork to seal the sides closed.
7. Whisk together 1 egg and 1 tablespoon of water for the egg wash and brush this mixture on top of each pie.
8. Bake the pies at 350 degrees F for 15 minutes, or until golden brown.

STORAGE INSTRUCTIONS

Let the pies completely cool and store them in an airtight container for up to 4-5 days in the fridge. To freeze, store in a freezer-safe container or Ziploc bag once cooled for up to 3 months. 

SUBSTITUTIONS

• Apples: The apples may be replaced with pumpkin pie filling for pumpkin pie empanadas! You may use this recipe for the filling of these mini pumpkin pies!
• Cinnamon: The cinnamon in this recipe is important and helps bring out the natural sweetness in these pies. I wouldn’t omit it, but you may also try replacing it with pumpkin spice!
• Egg: The egg is just used for an egg wash to help the pies brown up nicely. This step may be omitted, or you may replace it with melted butter.

HOMEMADE PIE CRUST

• 1 and 1/4 cup flour
• 1/4 teaspoon salt
• 1 stick cold unsalted butter (cubed)
• 2-3 tablespoons of ice water
• *Optional: 1/2 teaspoon sugar

Combine flour and salt and add in cold butter cubes. Press together with a fork or masher until it looks crumbly. Add in ice water a little at a time until it comes together. If it falls apart, add a tiny bit more ice water. Try not to add in too much water so that the dough doesn’t become too sticky. Form into a ball, then form a disc with the dough, wrap in plastic wrap, and refrigerate for at least an hour so that the ingredients can come together. Let it sit out at room temp for a few minutes before rolling out when ready to use!

RECIPE NOTES

• These pies are not that sweet since they are naturally sweetened from the apples and do not contain any added sugar. If you prefer a sweeter filling, stir in a little maple syrup into the pan with the apple mixture.
• You may use store bought or homemade pie crust for these pies. See my recipe above if you decide to make your own crust!

You may also like:

• Apple Pie Bliss Balls
• Cinnamon Apple Waffles
• Cinnamon Apple Pancakes