FOR THE FILLING 2 tbsp. butter 2 large granny smith apples, peeled and diced into 1/2" pieces 1/4 c. granulated sugar 2 tbsp. packed light brown sugar 1 tsp. lemon juice 1/2 tsp. pure vanilla extract 1/4 tsp. ground cinnamon Pinch of kosher salt 2 tsp. cornstarch FOR THE EMPANADAS All-purpose flour 1 package (2 crusts) refrigerated pie dough 1 large egg, lightly beaten

In a medium saucepan over medium heat, melt butter. Add apples, sugar, brown sugar, lemon juice, vanilla, cinnamon, and salt. Cook, stirring occasionally, until apples are soft, about 10 minutes. Add cornstarch and cook, stirring, until thickened, 1 minute more. Transfer to a medium heatproof bowl and let cool to room temperature.
Preheat oven to 400° and line two large baking sheets with parchment. On a lightly floured surface, stack pie crusts and roll out to a ¼-inch thick. Using a small bowl or a 4” round cutter, cut out 8 circles. Re-roll scraps to cut out two additional rounds.
Transfer rounds to prepared baking sheets. Add a generous tablespoon of apple mixture to the center of each. Brush egg around edges of each round. Fold pie crusts over apple mixture, then press a fork around edges to seal. Freeze until just firm, about 30 minutes.
Brush empanadas with egg wash and sprinkle with sugar. Bake until crust is golden, 20 to 25 minutes.