Desserts
This apple empanada recipe with pie crust transforms classic apple pie into handheld, golden lattice perfection. The secret lies in using pie crust's flaky layers to encase a spiced apple filling that caramelizes beautifully during baking.
I developed this recipe after years of perfecting the balance between tender crust and perfectly spiced apples—no soggy bottoms or tough edges here.
The process starts with a simple yet flavorful apple filling, where cinnamon, nutmeg, and a touch of lemon zest create warmth that pairs perfectly with the buttery pie crust. What makes this recipe special is the lattice topping—it adds visual appeal while keeping the filling moist.
The crust bakes to a crisp golden finish, creating a satisfying crunch with every bite.
By the end, you'll have empanadas that look like they came from a bakery, with a tender yet flaky crust and a filling that's sweet, spiced, and just slightly caramelized at the edges. These handheld treats are perfect for dessert at dinner parties, potlucks, or as a cozy after-dinner indulgence.
Once you try these, you'll never go back to traditional apple pie—especially when you can enjoy them one-handed while still warm from the oven. Let's get started on creating these delicious, bite-sized masterpieces.
Ingredients for apple empanada recipe with pie crust
Six ingredients transform simple pie crust into golden lattice empanadas with caramelized apple filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Pie Crust Dough 🥧 | 2 sheets | Store-bought or homemade, thawed |
| Granny Smith Apples 🍎 | 4 medium | Peeled, cored, diced (about 4 cups) |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for lattice |
| Granulated Sugar 🍚 | ¾ cup | Light brown preferred |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated |
| Lemon Zest 🍋 | 1 tbsp | From 1 medium lemon |
| All-Purpose Flour 🌾 | ¼ cup | For dusting work surface |
| Large Egg 🥚 | 1 whole | Beaten for egg wash |
| Granulated Sugar 🍚 | 1 tbsp | For egg wash |
| Coarse Sugar 🍚 | 1 tbsp | For sprinkling lattice |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Extract 🌸 | ½ tsp | Pure vanilla preferred |
The apples are non-negotiable—Granny Smiths bring the perfect tartness to balance the sweetness. I always grab organic apples from Whole Foods or the local farmers' market for the best flavor, but regular grocery store apples work too. Look for firm ones with no bruises—those soft spots turn mushy when baked. If you're using pre-made pie crust, Pillsbury or store-brand work great, but homemade is worth the extra effort (and you'll have leftovers for another dessert). The dough needs to be completely thawed before rolling—cold spots make for uneven baking.
No Granny Smiths? Honeycrisp or Fuji work beautifully—they hold their shape better during baking. Running short on cinnamon? Cinnamon sticks can be ground fresh (1 stick = 1 tsp), or swap in pumpkin pie spice at the same amount. The lattice topping is where the magic happens—butter cubes between layers create those signature flaky pockets. For the egg wash, I like to add a pinch of salt to the sugar to keep the crust crisp. If you don't have coarse sugar for the lattice, regular granulated works in a pinch—just sprinkle it a bit more generously.
Prep the apples first—they'll release juice as they bake, so pat them dry before assembling. The dough keeps for 3 days in the fridge wrapped tightly in plastic, or 3 months frozen. Once baked, these stay fresh for 2 days at room temperature (if they last that long!) or 5 days in the fridge. Reheat in a 350°F oven for 10 minutes to restore that golden crunch. I always make twice the batch—they disappear faster than you can say 'lattice topping'
Why You'll Love This Recipe
- No-Rolling Required: I swear by that store-bought pie crust—just press it out, cut circles, and you’re golden. No fussing with dough that sticks to your hands or needs chilling for hours. The apples handle the work for you.
- Tart-Sweet Magic: Granny Smiths cut through the buttery crust like a knife, while that dusting of cinnamon makes every bite taste like autumn. Honestly? The contrast of crisp apples and flaky dough is my kind of comfort.
- Picnic-Proof Perfection: These hold up like champs—pack them in a basket for a lunch outing or freeze half for later. (Yes, even on a Tuesday night.) The crust stays crisp cold or at room temp, no reheating needed.
- Budget-Friendly Luxe: You’re basically making dessert that feels fancy without breaking the bank. A single apple goes a long way when paired with cinnamon and butter, and that pie crust? Cheaper than takeout, way tastier.
Step-by-step instructions for apple empanadas with pie crust
Here's how to create flaky lattice crusts filled with spiced apple goodness.
Prepare the Apple Filling
In a large mixing bowl, combine the diced 4 medium Granny Smith Apples with the 0.75 cup Granulated Sugar, 2 tsp Ground Cinnamon, 0.5 tsp Ground Nutmeg, 0.5 tsp Salt, and 0.5 tsp Vanilla Extract. Toss everything together until the apples are evenly coated with the spice mixture. Let the mixture sit for 15 minutes at room temperature—this allows the flavors to meld and the apples to soften slightly.
Here's the thing—Granny Smiths are tart, so the sugar and spices need time to work their magic. After 15 minutes, you'll notice the apples releasing some liquid. This is normal and actually helps create a juicy filling. If you're using pre-peeled apples, give them a quick rinse before dicing to remove any surface starch that might make your filling gummy.
Assemble the Empanadas
Preheat your oven to 375°F. Roll out one sheet of the Pie Crust Dough on a lightly floured surface to about 12x10 inches—just big enough to fit your baking sheet. Transfer the dough to a parchment-lined baking sheet. Spread half of the apple mixture evenly over the dough, leaving a 1-inch border around the edges.
This is where it gets fun—fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then use a fork to crimp the dough all around the edge. I like to make a scalloped pattern with the fork for extra visual appeal. Place the assembled empanada on a separate baking sheet lined with parchment paper.
Create the Lattice Topping
Roll out the second sheet of Pie Crust Dough to the same size as your first sheet. Cut the dough into 1-inch wide strips, alternating between full strips and strips cut in half lengthwise. Arrange these strips in a lattice pattern over the filled empanada, leaving the center open. Brush the lattice with the beaten 1 whole Large Egg mixed with 1 tbsp Granulated Sugar.
Here's a pro tip: Keep the strips slightly overlapping but not touching completely—this creates those beautiful open spaces that let the filling peek through while still maintaining structure. Sprinkle the lattice with the 1 tbsp Coarse Sugar for extra crunch and golden color. The sugar will caramelize beautifully during baking, adding texture contrast to the tender filling.
Bake to Golden Perfection
Bake the empanada for 45-50 minutes until the crust is deep golden brown and the filling is bubbling through the lattice openings. The edges should look crisp and slightly puffed. If you notice the lattice browning too quickly, tent the empanada loosely with foil for the last 10 minutes of baking to prevent burning.
You'll know it's done when the crust sounds hollow when tapped and the filling is tender but not mushy. Let the empanada cool for 10 minutes before slicing—this resting period helps the filling set and makes it easier to cut clean slices. The warm filling will be juicy and fragrant with that perfect balance of sweet and spiced apple flavors.
Serve Warm with Optional Additions
Slice the empanada into wedges and serve warm. The lattice crust should be crisp on the outside with flaky layers that melt in your mouth. Each bite should deliver that perfect combination of tender apples, warm spices, and buttery crust. For an extra touch, I like to serve these with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.
This recipe makes 6 generous servings, perfect for sharing. The empanadas reheat beautifully, so they're great for meal prep—just warm them in the oven at 350°F for 10-15 minutes until heated through. The flavors actually improve after a day or two as the spices infuse further into the filling.
Pro Tips For Making Apple Empanada Recipe With Pie Crust
- CHILL THE DOUGH: Roll out that pie crust dough straight from the fridge—it’s stiffer and easier to handle, and it won’t shrink like a sad soufflé later. I learned this the hard way after watching my first batch of empanadas turn into lumpy, uneven blobs. Give it 15-20 minutes in the freezer before rolling, even if you’re in a rush.
- PEEL THOSE APPLES: Granny Smiths are tart and hold up better when peeled—no one wants a mouthful of tough skin in their empanada. Use a peeler or knife to strip off the skin, then slice them into even ¼-inch pieces. Uneven slices mean uneven cooking, and that’s just asking for a dry center.
- DON’T SKIP THE BUTTER: Brush the folded edges of the empanadas with melted butter before baking—it’s the thing that matters most for that golden, flaky finish. A light coat on the crust seals in moisture and adds a buttery aroma that cuts through the sweetness. Trust me, dry edges are a crime.
- BAKE LOW AND SLOW: Crank the oven to 375°F (not 400°F) and bake for 25-30 minutes. I was skeptical until I tried it: high heat makes the crust burn before the filling cooks through, leaving you with a crispy shell and a cold, soupy center. Cover with foil halfway if the edges brown too fast.
Creative variations of apple empanada recipe with pie crust
Spiced Rum Version
Add 1 tbsp dark rum to the apple filling before baking for a boozy twist. I like using Appleton Estate rum—its caramel notes complement the apples beautifully.
For extra depth, sprinkle ½ tsp cinnamon over the lattice before baking. Serve with vanilla ice cream for the perfect balance of warmth and creaminess. 🍹
Caramel Apple Twist
Replace ½ cup of the sugar with homemade caramel sauce (simmer ½ cup sugar + ¼ cup water until golden). Fold it into the apple filling for a rich, sticky texture.
Drizzle extra caramel over the lattice before baking. This version feels indulgent but still keeps that perfect apple-spice harmony. 🍬
Cheddar & Apple Fusion
Add ½ cup sharp cheddar cheese (like Cabot) to the filling for a savory-sweet surprise. The cheese melts into the apples, creating pockets of gooey goodness. I recommend Mozzarella di Bufala for an Italian-inspired twist. Top with extra cheese before baking for a golden, bubbly finish. 🧀
Cinnamon Roll Empanadas
Swap the apple filling for a cinnamon roll-inspired version: mix ½ cup softened butter, ½ cup brown sugar, and 1 tsp cinnamon. Spread this on the dough before folding.
Use a lattice topping as usual, then brush with egg wash and sprinkle with sugar. Bake as directed for a dessert-within-a-dessert experience. 🍥
Mini Empanadas
Cut the dough into 3-inch circles instead of full sheets for bite-sized treats. Fill each with 2 tbsp apple mixture, fold into half-moons, and crimp the edges.
Bake at 375°F for 25-30 minutes. These are perfect for parties—just arrange them on a platter and let guests pick their own. 🎉
Herb-Infused Lattice
Add fresh thyme or rosemary to the egg wash for an herbal note. I like using fresh thyme—its earthy aroma pairs wonderfully with apples. Sprinkle coarse sugar** over the lattice as usual. The herbs add a sophisticated touch without overpowering the sweet filling. 🌿
Nutrition facts
Frequently asked questions
Can I use store-bought pie crust for this recipe?
Both homemade and store-bought pie crust work beautifully. For best results, use refrigerated pie crust (like Pillsbury) and make sure it's completely thawed before rolling. If using pre-made crust, look for brands with at least 16% butter fat for maximum flakiness. Homemade crust gives you more control over texture, but store-bought saves time.
How do I prevent the filling from leaking out during baking?
Pat the diced apples completely dry before assembling to reduce moisture. Also, seal the edges tightly with a fork crimp, and don't overfill—leave that 1-inch border around the edges. If you notice juice pooling, use a spoon to redistribute it evenly before baking. The lattice helps contain the filling while allowing steam to escape.
What's the best way to store leftover empanadas?
Keep them in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. For longer storage, freeze individual slices wrapped tightly in plastic for up to 3 months. Reheat in a 350°F oven for 10-15 minutes until golden and crisp again.
Can I make this recipe without a lattice topping?
Yes! If lattice seems too advanced, try a simple crosshatch cut or just brush the top with egg wash and sprinkle with sugar. For a rustic look, cut small slits in the dough before baking. The key is to create openings that let the filling peek through while maintaining structure—this prevents a soggy bottom.
How do I adjust the sweetness for different apple varieties?
Tart apples like Granny Smith need the full 0.75 cup sugar for balance. For sweeter varieties (like Honeycrisp), reduce sugar to 0.5 cup and add ½ tsp lemon juice to brighten the flavor. Always taste the filling before assembling—you can adjust sweetness after baking by adding a drizzle of caramel or extra spices.