Cranberry Apple Empanadas – tender apple and tart cranberry filling tucked into a flaky, buttery crust. These small hand pies are perfect after a day of apple picking or as a festive Thanksgiving dessert.
My Favorite Fall Pastry Recipe
Fall is my favorite season, and for me it’s all about baking. I love experimenting with classic flavors in new formats, and this year I’ve been especially into pies and hand-held pastries. These cranberry apple empanadas capture the best of the season: crisp apples, bright cranberries, and a buttery crust that bakes up flaky and golden. They’re small, portable, and ideal for holiday gatherings or a cozy autumn afternoon.
Cranberry Apple Pie Crust Empanadas
I’ve been playing with pie crust and filling in various ways—mini pies, cookies shaped like pies, and seasonal cookie designs—and these empanadas are another variation built from that same inspiration. Instead of a whole pie, I used small pie crust discs to envelope a simple apple-cranberry filling, creating individual hand pies that are easy to serve and share.
Tips and Tricks for Cranberry Apple Empanadas
These hand pies are a lovely alternative to a traditional Thanksgiving pie, and they make portioning easy while cutting down on dishes. The recipe works year-round—use frozen cranberries when fresh aren’t available, or swap in other fruit as you like. I love the combination of apples and cranberries because the tartness of the cranberries balances the sweetness of the apples, but the filling is flexible if you prefer only apples or another fruit mix.
Cranberry Apple Empanadas
- Author: Vera Zecevic
Prep Time: 40 mins- Cook Time: 20 mins
- Total Time: 2 hours
- Yield: 12-14 empanadas
- Category: Dessert
- Method: Oven
- Cuisine: American
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Cranberry Apple Empanadas combine a classic apple-cranberry pie filling with a flaky, buttery crust. They bake into golden, portable hand pies that make a lovely dessert for gatherings or a seasonal treat any time like autumn.
Ingredients
For the Crust :
- 1 cup (2 sticks) unsalted butter, cut into cubes and chilled
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4–1/2 cup ice water
For the Apple Cranberry Filling :
- 2 apples, peeled and chopped into small pieces
- 1 cup cranberries (frozen or fresh)
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
For the Topping:
- 1 egg, lightly beaten
- 1/4 cup sugar for sprinkling
Instructions
- Make the crust: in a large bowl combine flour, salt, and sugar.
- Using a pastry blender (or two forks), cut the chilled butter into the flour until the mixture resembles coarse crumbs.
- Drizzle 2 tablespoons of ice water over the mixture and mix, then add another 2 tablespoons. Squeeze a bit of dough—if it holds together, it’s ready. If it’s still crumbly, add water a tablespoon at a time.
- Form the dough into a disc, wrap tightly in plastic, and refrigerate for 1 hour.
- Prepare the filling: in a saucepan combine cranberries, sugar, and cornstarch. Stir well and simmer over medium-high heat until the mixture begins to thicken. Stir in the chopped apples and cook 2–3 more minutes. Remove from heat and let cool.
- Lightly flour your work surface and rolling pin. Roll the chilled dough to about 1/8-inch thickness, turning as needed to prevent sticking.
- Cut the dough into discs (about 4 inches works well).
- Place 1 1/2–2 tablespoons of filling in the center of each disc. Fold over and seal the edges by pressing with your fingers or crimping with a fork. Transfer to a prepared baking sheet. This recipe yields about 12–14 empanadas.
- Refrigerate the assembled empanadas until you’re ready to bake.
- Preheat the oven to 375°F (190°C).
- Brush each empanada with the beaten egg and sprinkle generously with sugar.
- Bake for about 20 minutes, or until the empanadas are golden on top. Allow to cool slightly before serving.