Recipe by mollypaul
The berry filling is the best! From the Oregon Raspberry & Blackberry Commission
Top Review by Akikobay
Great recipe. We have used this twice now and I'm starting to learn that overfilling the crusts doesn't work. (I'm slow, but I'll get there.) We omitted the walnuts both times, but other than that I followed the recipe exactly the first time. Taking some liberties the second time, I used a combination of frozen raspberries and blackberries. I also decreased the amount of cinnamon in the filling. I used raw sugar crystals to sprinkle the tops. Both versions were delicious! Because I had a fair bit of filling left over, I put it into a pan, and simmered it slowly for a while over low heat. We used it for yogurt topping! Thanks for posting this!
- 1 lb fresh blackberries or 1 (16 1/2 ounce) can blackberries, drained
- 1 cup fresh apple, pared and finely chopped (tart variety such as Granny Smith)
- 1⁄4 cup chopped walnuts
- 1⁄4 cup sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1 dash salt
- 3 (9 inch) pie crusts (ready to use, mix or homemade)
- 1 tablespoon butter
Cinnamon Sugar for dusting (see below)
- 1⁄2 teaspoon cinnamon
- 2 tablespoons sugar
Directions See How It's Made
- Pre-heat oven to 400º.
- Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well.
- Gently fold in berries.
- Roll out pastry and cut into twelve 4 1/2-inch rounds.
- Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges.
- Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork.
- Repeat this procedure until all rounds are folded and sealed.
- Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon.
- Brush each empanada with melted butter and sprinkle with cinnamon-sugar.
- Bake on greased cookie sheet 18-20 minutes or until golden brown.