Tequila-Spiked Apple Empanadas

Prepare Pastry for a Double-Crust Pie. Divide each ball into 8 portions. Form portions into balls. Preheat oven to 400°F. Grease two large baking sheets; set aside. Remove 1/2 tsp. zest and squeeze 2 Tbsp. juice from lime.

In a large skillet melt butter over medium heat. Add apples; cook 5 minutes or until softened, stirring occasionally. Stir in brown sugar and cinnamon; cook 1 minute more. Carefully add lime juice and 3 Tbsp. tequila. Simmer, uncovered, 5 minutes or until liquid is slightly thickened and apples are tender.

On a lightly floured surface, roll or press each pastry ball into a 4-inch circle. Spoon 1 Tbsp. apple mixture onto each circle just below center. Fold bottom edge of circle over filling; seal edges with a fork. Place empanadas on prepared baking sheets; prick tops with fork. Combine egg and the water; brush over empanadas. Bake 12 to 15 minutes or until golden.

In a small bowl combine powdered sugar, 1 tsp. tequila, and cayenne pepper. Stir in enough of the milk to reach drizzling consistency. Drizzle over empanadas and sprinkle with lime zest.