These quick empanadas can be made in 30 minutes and are filled with taco filling and wrapped in biscuit dough.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 15 |
| Yield: | 1 (10×15-inch) pie |
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tablespoons white sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter
- 2 egg yolks, beaten
- 4 tablespoons water
- 8 apples – peeled, cored and cut into thin wedges
- 2 tablespoons lemon juice
- 1 ¾ cups white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- 2 tablespoons butter
- 1 cup all-purpose flour
- ⅔ cup brown sugar
- 1 teaspoon ground cinnamon
- ⅔ cup butter
Instructions
- Preheat the oven to 350 degrees F (175 degrees C.) Combine 1 ½ cups flour, 1 ½ tablespoons sugar, baking powder, and salt in a large bowl. Cut in ½ cup butter until mixture resembles coarse crumbs. Mix egg yolk and water together until blended; add to flour and mix to form a dough. Roll out dough to fit the bottom of a 10×15-inch pan.
- Combine apples and lemon juice in a large bowl; add 1 ¾ cups white sugar, 2 tablespoons flour, and ½ teaspoon cinnamon. Pour filling into pie crust and dot with 2 tablespoons butter.
- Combine 1 cup flour, ⅔ cup brown sugar, and 1 teaspoon cinnamon in a medium bowl; cut in ⅔ cup butter until crumbly, then sprinkle over apples.
- Bake in the preheated oven until topping is golden brown, about 1 hour.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 125 mg |
| Sugars | 42 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Instead of making my own pie crust, I used refrigerated (keeps things simpler and cleaner.) I added about 3/4 cup oats to crumble topping and used just 3/4-cup white sugar in pie filling, sprinkling on top of apple mixture before adding crumbles. Delicious!
The best
Great flavor. Don’t know what I did wrong but I could not roll out the dough to 11 x 15. So I put it in a 9 x 12 and it was fine
I used premade crust & apple pie filling but made the topping and baked. I don’t normally like Apple pie but I’ll definitely make this again same way. It did not last a day. Thank you for sharing.
This pie was loved by all!
Based on other reviews and given my own requirement of serving 12, I made this in a 9 x 13 pan, only used 1 cup of sugar in the apple mixture, and used 4 Granny Smith and 4 Honeycrisp apples but made no other ingredient or instruction changes. I was worried about the top and while it didn’t “crisp up” as much as I would have expected, it turned out OK. I did like the “depth” this had in the 9 x 13 pan over the relatively thin layer it would have turned into using the 10 x 15 pan. It was well-received at Thanksgiving and reheated nicely in the microwave, too. This came to my attention through one of the allrecipes mailing lists, and I’m glad it did. I will definitely make this again (and, in fact, expect I might even get a request to make if for one of the Christmas meals this year!) Thank you, Marsha Crom!!
I used Martha’s recipe for pate brisee for the crust. And exchanged 3/4 of the sugar for brown sugar. Delicious pie. My new favorite
I made it in a bigger pan, and I will definitely make it again! 🙂
This is a delicious dessert especially the crust. This is the first time I’ve made a crust with eggs. I know the recipe said to roll it out but I actuallly pressed the crust into place & it turned out great. Thanks for sharing
Loved it
Amazinly delicious! Even my very picky daughter loved it. I used pink lady apples. I chose to use Pillsbury pie crusts in a 9×13 glass pan. I did omit about 4 tablespoons of butter from the topping. I will definitely be making this again. Thank you for sharing your recipe.
Very tasty and easy to make. I added more butter to the topping to help it a bit. Way easier than a pie.
I got rave reviews on this. The first time I made it, I had to double the recipe to fit the pan. The second time I used a 9×13 baking dish and it came out perfect! I also used Granny Smith apples (always do when baking), so the sugar amounts worked with the tart apples. Served warm with vanilla ice cream! This a definite keeper!
TIP: may want to use a 9×13 pan. only changes were to use apple pie spice instead of cinnamon and used 2 tsp in the apple mixture but omitted any spice from the topping. i didn’t bother to roll out the dough but was able to easily pat it into a 9×13 pan. I think next time I would cut down on the sugar a bit but those that had it did not think that it was too sweet. I used half macintosh, half granny smith. This stored well for me. made it one evening and wasn’t served for more than 24 hrs later and had no sogginess of crust, and the top was still nice and crisp. consensus among guests was that they loved it. nuked it with a bit of french vanilla ice cream on top. would make again since it was a hit.
This was so easy to make. It was a huge hit at my dinner party. It is absolutely mouth watering delicious.
Used butter instead of shortening for crust and should have used Granny Smith apples but it came out great!
This is a great recipe. Like others, I did tweak it just a bit by adding ground cloves and nutmeg to the filling and reducing the sugar to only one cup. Plus, I added oatmeal to the topping. Other than that, I followed the recipe and great rave reviews from the whole family. I’ll definitely make this again.
Very good, but 4 tbs water is too much for the crust. Start with 2 and go from there. Can use more cinnamon plus nutmeg and allspice. I made my first one with 1/2 Asian pears I found. So good I made a second one a week later.
This was good. I upped the servings on here to 20 so I could make it in a jelly roll pan. It came close to spilling out but turned out just right. I’d cut the sugar next time.
Great recipe! Easy and yumilicious!! Even without icecream! I took it to a church carry in. First time making it and got raves.
Yum!I loved the crust, just pressed onto dish, used only 1 c sugar. Plenty sweet with the sweet crumb topping.