The house that my parents bought in El Paso was a three room house with four fruit trees in the backyard—apple, apricot, peach and membrillo (quince). Mi mama never let anything go to waste; she would preserve and can all the fruit. She sat for hours peeling piles of apples and then she would make warm apple pies and empanadas. Whenever I smell these empanadas baking, I envision mi mama in the kitchen by my side humming and smiling. I have simplified the recipe to avoid cooking the apples first, and they come out just as tasty as mama’s.