Copycat McDonald’s Apple Pie
from Christine Gallary, https://www.thekitchn.com/

These fried hand pies have a cinnamon-apple filling and a shatteringly crisp crust.

McDonald’s swapped in a baked version of the apple pie in the continental U.S. in 1992 to much (understandable) uproar. The baked version, with slits on the top and sugar sprinkled on the outside, is a whole different kind of pastry. It’s less crisp, more doughy, and definitely not as tasty as the original pie. You can still get the fried version nowadays, but they’re only found at McDonald’s restaurants in Hawaii. Because I don’t live in Hawaii, satisfying my nostalgic craving for a fried McDonald’s apple pie means I have to make it myself. After much trial and error, here’s my version that I’m proud to say comes pretty close to the original.

To keep things simple, I focused on making the apple filling from scratch and used store-bought pie crust for ease and convenience. I first tried using puff pastry dough, but the dough was tricky and delicate to work with, and it puffed up almost too much in the fryer. This recipe was tested with two brands of store-bought pie dough, as well as homemade pie dough, and all worked well. I actually prefer store-bought pie dough for these pies, as it has fewer visible chunks of butter, making it easier to roll out and handle.

Any good baking apple, meaning one that will keep its shape but not get mushy when baked, will work here. I like a combination of tart Granny Smith and sweet Pink Lady, but Honeycrisp or Brabeburn would also be excellent. You only need two cups of diced apple here. Don’t be tempted to throw in any extra you might have, as you want the right amount of filling in each pie. Too much filling makes the pies hard to seal and they can leak in the fryer.

These copycat McDonald’s apple pies can be frozen. Fry them, let cool completely, then freeze in a single layer until frozen solid. Transfer to zip-top plastic bags and freeze for up to two months. Thaw overnight in the refrigerator, then reheat in a 300ºF oven until warmed through, about 15 minutes.

FOR THE CRUST AND FRYING:
1 (14 to 16-ounce) package refrigerated or frozen pie dough [2 pie crusts], thawed if frozen (or 1 two-crust recipe flaky pie dough, formed into 2 disks and chilled)
All-purpose flour, for rolling
6 cups vegetable or canola oil (48 ounces), for deep frying
1 large egg

FOR THE FILLING:
2 medium Granny Smith or Pink Lady apples (about 12 ounces total), or a combination
1 tablespoon unsalted butter
1/2 teaspoon ground cinnamon
1 pinch kosher salt
1/4 cup packed light brown sugar
1 tablespoon water
1 1/2 teaspoons all-purpose flour

Thaw 1 package pie dough in the refrigerator according to package instructions if frozen.

MAKE THE FILLING:

Peel, halve, and core 2 medium Granny Smith or Pink Lady apples. Chop into 1/2-inch pieces until you have 2 cups; save any remaining apple for another use.

Melt 1 tablespoon unsalted butter in a medium frying pan over medium heat and cook until starting to lightly brown, 3 to 4 minutes. Add the apples, 1/2 teaspoon ground cinnamon, and 1 pinch kosher salt. Sauté, stirring occasionally, until the apples are almost tender, 6 to 7 minutes.

Add 1/4 cup packed light brown sugar and 1 tablespoon water. Stir until the sugar is melted and the liquid is bubbling, 20 to 30 seconds. Add 1 1/2 teaspoons all-purpose flour and stir until absorbed, about 30 seconds. Turn off the heat.

Divide and scoop the filing onto a large plate into 6 portions (about 2 1/2 tablespoons each). Refrigerate until cooled to the touch, at least 15 minutes. Meanwhile, roll out the pie dough.

ROLL OUT THE PIE DOUGH:

Line a rimmed baking sheet with parchment paper or a silicone baking mat. Lightly flour a work surface with all-purpose flour. Place 1 pie dough on the flour (keep the second one refrigerated). Using a rolling pin, roll it into a 1/8-inch thick round that’s at least 11 inches wide if needed (focus more on the thickness, not the diameter).

Trim the edges so that you have an 8-inch square. Cut in half to form 2 rectangles. Position the rectangles with a longer side closer to you. Make 2 vertical cuts in each half, spacing them equally (about 2 2/3 inches) apart. You should be left with 6 (2 2/3x4-inch) rectangles. (If the dough gets too soft at any point, refrigerate for 10 minutes before trying again). Transfer the rectangles onto the baking sheet in a single layer.

Repeat rolling and cutting the second pie dough, adding them to the second baking sheet. Refrigerate until firm, 15 to 40 minutes.

ASSEMBLE AND FRY THE PIES:

Beat 1 large egg in a small bowl with a fork until broken up. Brush a thin layer of the egg onto 6 of the dough rectangles.
Transfer a portion of filling onto each brushed rectangle, leaving behind any accumulated liquid on the plate.
Gently arrange the filling into an even layer, leaving a 1/4-inch border.
Top each one with a second rectangle and press down with your fingers to seal the top and bottom dough together, making sure to go all the way around. (Pick up the pie if needed to really pinch the edges together.) Refrigerate while you heat the oil.

Heat 6 cups vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until 375ºF. Meanwhile, fit a second rimmed baking sheet with a wire rack.

Fry 3 pies at a time: Place in the hot oil and fry, gently flipping the pies every minute or so with a slotted spoon or spider, until golden-brown all over and crisp, 3 to 4 minutes.

Transfer to the wire rack. Let cool for at least 5 minutes before serving.

Makes 6 pies