Preheat oven to 450 degrees F.

Add Rave® apples, lime juice, sugar, cinnamon, nutmeg and vanilla into a small pot. Over medium-high heat, cook the apples, stirring occasionally, until they are tender, about 15-20 minutes. They should have soaked up a lot of the liquid. Add cornstarch and stir. Transfer into a bowl and set it aside to cool.

Place pastry dough on a flat lightly floured surface, stack pie crusts and roll out to a ¼-inch thick. Using a small bowl or a 6” round cutter, cut out 4 circles. Re-roll scraps to cut out two additional rounds.

Add about 1 tablespoon of the apple filling onto the center of each dough round. Brush egg around edges of each round. Fold one side of the dough over and press the edges together using a fork until it's fully sealed. You can also press the edges together by pinching the sides together using your index finger. Make sure that they are fully sealed.

Line 2 large baking sheets with parchment paper and place the empanadas on top.

Cut a few small slits on the top of each empanada with a short knife to let the steam out while baking. Brush the tops with the egg wash and sprinkle with turbinado sugar. Bake until the pastry is golden, for about 10-12 minutes.