Description
These fried apple pies are a delicious McDonald's copycat recipe featuring a homemade cinnamon-spiced apple filling encased in flaky puff pastry and deep fried to golden perfection. Topped with cinnamon sugar and optionally served with caramel sauce, they make a perfect dessert treat.
Ingredients
Scale
Puff Pastry
- 17.3 ounce box puff pastry sheets, thawed
Apple Filling
- 3 cups Granny Smith apples, peeled, cored and diced
- 6 tablespoons brown sugar
- 4 teaspoons cinnamon, divided
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons butter
- 1 tablespoon cornstarch
Topping and Frying
- 1/2 cup granulated sugar
- Oil for frying (vegetable or canola oil recommended)
- Caramel sauce for serving (optional)
Instructions
- Prepare Puff Pastry: Cut each sheet of thawed puff pastry into 4 equal pieces. Arrange the pieces on a sheet pan lined with parchment paper to prevent sticking.
- Make Apple Filling: In a medium pan over medium heat, combine apples, brown sugar, 1/2 teaspoon cinnamon, nutmeg, and cloves. Bring the mixture to a simmer, stirring occasionally.
- Cook Apples: Continue cooking the apples for 6 to 8 minutes, or until they become tender but not mushy. Stir in the butter until melted and incorporated.
- Thicken Filling: Whisk the cornstarch with 2 tablespoons cold water until smooth. Add this slurry to the apple mixture and cook for an additional 2 to 3 minutes until the filling thickens. Remove from heat and let cool slightly.
- Assemble Pies: Spoon approximately 2 tablespoons of the apple filling onto one side of each puff pastry piece. Brush the edges of the pastry with water, then fold over to form a rectangle. Press edges firmly and crimp with a fork to seal well.
- Chill Pies: Place the assembled pies on the parchment-lined sheet pan and chill in the freezer for 20 minutes. This helps maintain their shape during frying.
- Heat Oil: Pour enough oil into a deep pot to reach about 3 inches depth. Heat oil to 350 degrees Fahrenheit, using a frying or candy thermometer for accuracy.
- Fry Pies: Fry 2 to 3 pies at a time for 5 to 6 minutes, turning occasionally, until the pastry is golden brown and cooked through. Use tongs or a slotted spoon to remove the pies and drain on paper towels.
- Make Cinnamon Sugar: In a small bowl, mix the granulated sugar with the remaining 3 1/2 teaspoons cinnamon.
- Coat Pies: While still warm, sprinkle the cinnamon sugar evenly over each fried pie to coat.
- Serve: Allow the pies to cool slightly, then serve warm, optionally drizzled with caramel sauce for an extra indulgent touch.
Notes
- If short on time, canned apple pie filling can be substituted for the homemade apple mixture.
- Use a thermometer to maintain the oil temperature at 350 degrees Fahrenheit to prevent soggy or burnt pies.
- Drain fried pies on paper towels to remove excess oil for a crispier crust.
- Ensure enough oil is used to fully submerge the pies during frying but not so much that it spills or bubbles over.
- For best results, chill the pies before frying to help them keep their shape and prevent filling leakage.
Nutrition
- Serving Size: 1 pie
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 20 mg
