Crispy Fried Apple Pies (Retro McDonalds Copycat Recipe)
These fried apple pies taste just like the ones that McDonald’s used to sell - the REAL Mcdonald's apple pie from your childhood!
Ingredients
- 2 cups 1/2” diced apples
- 1/2 tablespoon fresh lemon juice
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1/2 teaspoon cinnamon
- pinch nutmeg
- 1/2 cup water
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- neutral oil vegetable, canola or coconut oil
- 2 sheets puff pastry 1 package
Instructions
- Remove puff pastry from freezer, unwrap pastry and place on a floured work surface to thaw.
- Meanwhile; in a large saucepan over medium heat combine apples, lemon juice, sugars, cinnamon and nutmeg. Mix well. Stir occasionally until mixture begins to bubble.
- Meanwhile combine water and flour in a mason jar or container. Shake to combine. Add to pot. Continue boiling, stirring constantly until apples are softened, approximately 5 minutes. Remove from the heat, stir in vanilla. Set aside to cool.
- In a heavy-bottomed pan with deep sides, heat about 1-2” oil to 350 degrees.
- Meanwhile, using a sharp knife cut each pasty sheet into 3 equal long pieces. Lay pasty sheet strips out horizontally on a floured work surface. Place 1/4 cup apple pie filling on the left half of each dough strip. Moisten your clean fingers and wet the edge of the pastry. Gently pick up the right side of the dough and fold the dough on top of the left side, encasing the filling (if any filling seeps out push it back in).
- Gently press along the edge with the tines of a fork. Once all pies are assembled fry them 1-2 at a time. Cook for 3-4 minutes total, carefully flipping them over halfway through. Remove pies from oil when they are a nice golden brown. Place pies on a stack of paper towels. Sprinkle them with sugar and cinnamon. Repeat until all pies are cooked.
- Serve and enjoy!
Notes
Pies are best fresh out of the fry oil, however the puff pastry maintains its soft flakey texture and the hand pies are still quite delicious stored on the countertop for up to a day. These maintain their flavor and texture more than traditional fried food.
When deep frying, work with a heavy-bottomed saucepan - cast iron pots or deep skillets work well because they hold the heat more evenly. Nevertheless, maintaining the oil’s temperature between 350°F and 375°F is important.
The temperature will drop when a cold pie is added to the oil and will heat quickly when the pie has finished cooking or there is nothing in the oil. Check the temperature of the oil between every batch of pies and adjust accordingly. If the oil is to hot, the pies will turn too dark quickly and won’t have a chance to heat through to the middle. If the oil is too cool, the pies will soak up excess oil and it will take longer to brown them.
Be very careful flipping the pies, especially if you are working in a shallow skillet, Turn then so that if the oil splashes, it splashes away from you. A large slotted spatula works well to lift the pies from the oil.
For the apples - approximately 2-3 medium apples (I used 1 gala and 1 granny smith apple), peeled, cored and diced.
Nutrition
Serving: 1 pie | Calories: 550cal | Carbohydrates: 62g | Protein: 6g | Fat: 31g | Saturated Fat: 8g | Sodium: 304mg | Sugar: 22g | Fiber: 2g | Calcium: 21mg | Iron: 2mg