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Here in Florida, apples definitely do not grow on trees. Orange groves we have a plenty. But apple orchards, not so much. So on a recent trip to North Carolina, I was a bit crazy about gathering some local apples. We were too late in the season to pick any ourselves, but a couple of market stands sufficed quite fine. I returned home, happily, with fresh apples, apple butter and apple cider in tote. (Thank you DaddyBird for the many roadside stops without a single grumble!)
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Much of my bounty was used in apple empanadas for a friend's potluck-style Day of the Dead Party (recipe below). The rest was gobbled up by the many apple-loving members of my household. A favorite after-school snack: sliced apples drizzled with melted caramels.
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This season, we've also had fun apple stamping (not with those precious NC apples, of course).
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And with bobbing for apples and apple races at our annual family campout.
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Here I am again, going on about produce. But really, what's not to love about a fruit that brings so much joy, in so many ways?!
MamaBird's Apple Empanadas for a Crowd
4 large apples, peeled & diced
1 cup apple cider
1 cup granulated sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. cornstarch
2 boxes refrigerated pie crusts* (4 premade crusts)
1-2 egg(s), beaten
Filling: Simmer diced apples, cider, sugar, cinnamon and nutmeg over low heat until apples are soft. In separate bowl, mix cornstarch with enough water to thin; stir into apple mixture and cook until thickens.
Assembly: On a floured surface, roll out refrigerated crusts (one at a time) to about 1/8" thick. Cut into 3-1/2" circles with biscuit or cookie cutter (you can also use a glass or bowl). Brush pastry circles with beaten egg & place a spoonful of apple filling in the center. Fold pastry over to form a half moon and pinch together; seal edges with a fork. Brush top of empanada with beaten egg and sprinkle with cinnamon sugar. [Note: make these in batches, reserving unused pie crusts in refrigerator as you work; the empanadas hold their shape better in assembly when the pastry is cold.]
Bake at 375 degrees, on a parchment-lined baking sheet, until golden brown (about 15 -20 minutes). Yields approximately 30 empanadas.
*Of course, if you have the talent and time, homemade pastry would elevate this recipe to the next level. Although, the storebought crust was delicious - and fail safe. Great advice my mother once gave me is that not every aspect of a dish/meal must be homemade. So make the filling, buy the crust. Or buy the filling, make the pastry. Or, if you must, knock yourself out and make it all!
2 comments:
They were delicious!!!!
I am SO making those empanadas for a pot-luck we are going to Friday. Gorgeous, thanks for the recipe!
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