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8 c. sliced apples
2 c. sugar
2 c. water
1 1/2 tsp. apples spice
3 tsp. cornstarch
2 tbsp. butter

Filling: Bring all ingredients to boil for 45 minutes until apples are soft. Add cornstarch in 1/2 cup water to thicken. Add butter, cool before making empanadas.


6 c. flour
2 tsp. salt
1 1/2 c. sugar
3 tsp. baking powder
2 tsp. apple pie spice
1 c. shortening
Warm water

Dough: Make dough like you would for flour tortillas. Let it stand for 10 minutes. Make balls, smaller than for tortillas, (smaller than a golf ball). Roll out to 4 inch diameter. Put filling in center, fold one side over. Press sides with fork to seal. Place on cookie sheet. Bake at 350 degrees until done.
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