Ingredients:

  • 2 cups cherry pie filling (thickened)
  • 1 tsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1 pkg (14.1 oz) refrigerated pie crusts
  • 1 large egg
  • 1 tbsp water
  • 2 tbsp coarse Demerara sugar
  • 1/4 cup powdered sugar

Instructions:

  1. In a medium bowl, stir together the cherry pie filling, lemon juice, and vanilla extract. Ensure the filling is chilled.
  2. Roll out the pie crust on a lightly floured surface and cut into 5-inch circles.
  3. Place 1.5 to 2 tablespoons of filling in the center of each circle, leaving a 1/2 inch border.
  4. Fold the dough over to create a half-moon and use a fork to press the edges firmly together until the seams disappear.
  5. Preheat oven to 400°F (204°C) and place empanadas on a parchment-lined baking sheet.
  6. Beat the egg with water and brush the tops of the empanadas evenly. Sprinkle with Demerara sugar.
  7. Bake for 18-22 minutes until the crust is a deep golden brown and the filling is bubbling at the edges.
  8. Dust with powdered sugar before serving.