Preheat oven to 450 degrees F.
Add Rave® apples, lime juice, sugar, cinnamon, nutmeg and vanilla into a small pot. Cook over medium-high heat, stirring occasionally, until the apples are tender and have soaked up a lot of the sugar and liquid, about 15-20 minutes. Transfer cooked apples into a bowl and set aside to cool down.
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 tablespoons of the apple filling onto the center of each dough round. Brush egg around edges of each round. Fold one side over and press the edges together using a fork until the empanada is fully sealed. You can also press the edges together by pinching the sides together using your index finger. Make sure that the empanadas are sealed.
Placed the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.
Cut a small slit or poke a few holes on the top of each empanada to let some of the steam out while baking. Brush the tops of the empanadas with the egg wash and sprinkle with turbinado sugar. Bake for 10-12 minutes, until the pastry is golden.