1 12-oz. pkg. pitted prunes
1 1/2 cups water
1 cup sugar
2 tsp. lemon juice
1 tsp. ground cinnamon
1 tsp. vanilla
2 15-oz. pkg. folded refrigerated unbaked pie crust (4 crusts)
Beaten egg white
For filling, in a medium saucepan combine prunes and water. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or till very tender. Remove from heat; partially cool.
Using a slotted spoon, transfer prunes to a bowl, reserving liquid. Mash prunes with a fork. Stir sugar, lemon juice, cinnamon, and vanilla into mashed prunes to make a thick paste, adding some of the reserved cooking liquid if necessary.
Arrange empanadas on a greased baking sheet. Prick tops with a fork. Brush with egg white. Bake in a 375 oven for 18 to 20 minutes or till golden. Remove from baking sheet. Cool on a rack.
Prune Pie: Prepare filling as directed. Use only one package refrigerated unbaked pie crust. Line an 8- or 9-inch pie plate with one pastry; trim pastry even with rim of pie plate. Spread filling over bottom crust. Make small cutouts in top crust. Place top crust over filling. Trim top crust 1/2 inch beyond edge of plate. Fold top crust under edge of bottom crust; seal and flute edge. Brush top with egg white; attach cutouts and brush again. Bake in a 375 oven for 40 minutes. Cool. If desired, serve with whipped cream.
