Apple Empanadas

Directions

Invert Kinnikinnick Pie Crust on parchment and remove foil to thaw (approx. 25 min).

In a large skillet bring ¼ cup water to simmer. Add apples, 1tbsp cinnamon and raisins. Over medium low heat, simmer until apples are tender and water has evaporated (approx. 7-10 minutes). Set aside.

In a small saucepan, combine 1tbsp water, lemon juice and ¼ cup granulated sugar, stir just until combined. Gently boil over medium heat until sugar is golden brown (swirl pot occasionally during this stage/ do not stir) approx. 7-10 minutes. Remove caramelized sugar from heat and carefully stir in apple mixture.

Preheat oven to 375°F (190°C). Pin thawed Kinnikinnick Pie shells out slightly, cut into 4 inch circles. Place on parchment lined cookie sheet. Rework remaining pie dough to make remaining circles.

Fill one half of the circle with apple filling (about 1½tbsp.) leaving an edge. Wet edges around filling and fold pastry in half. Pinch edges of pastry together with fingers or with a fork. Brush top of filled pastry with melted margarine and sprinkle with cinnamon sugar topping.

Bake at 375° F for 16- 20 minutes until pastry is golden brown. Serve warm with salted caramel sauce or vanilla ice cream. Yields: 10 empanadas.