1
In a small saucepan, combine apples, sugar, cinnamon and allspice. Cook until apples are tender, 4-5 minutes. Drain; discard liquid. Transfer to a small bowl. Add caramel; stir to coat. Scoop by tablespoonfuls onto waxed paper. Freeze until firm, about 1 hour.
2
Unroll pie crust; cut into 14 circles using a 4-in. circle cookie cutter (rerolling dough scraps as needed).
3
In a small bowl, whisk together egg yolk and water. Brush edges of crusts with egg wash; place apple filling in the center. Fold crusts over filling and seal edges well with a fork. Place 2 in. apart on parchment-lined baking sheets. Freeze until firm, about 30 minutes.
4
Brush remaining egg wash over tops. Cut 2 small slits on the top of each empanada.
5
Bake at 425° for 12-14 minutes or until golden brown. Remove from oven and brush with melted butter. Carefully toss in cinnamon sugar. Serve warm.
