I don’t remember when the last time I had McDonald’s Apple Pie. I remember growing up in Hong Kong, McDonald’s restaurants weren’t very popular until I was a kid. The apple pie has always been one of my favourites. The rectangular apple pie was probably the only shape that I knew it ever existed. I still remember the red box it came in, so classic.
In this post, I am sharing with you a recipe found in Classic Snacks Made From Scratch by Casey Barber. It has many recipes of classic snacks such as the famous Hostess cakes, Oreos and others like animal crackers and even BBQ potato chips. Though I don’t eat many of these snacks very often, making them at home is so much fun and yields a much fresher product. Instead of buying these for kids, making them at home is definitely better. When I saw a recipe of McDonald’s Apple Pie, I had to give it a try. Of course it didn’t taste exactly like the ones from the restaurant, but it tastes very fresh and homemade, I even froze some to bake next time. For this recipe, you can bake these pies or deep-fry them, the old school way. I decided to bake them because it is just more healthy than deep-frying. If you love classic snacks like these, the good news is I am giving away a copy of Classic Snacks Made From Scratch by Casey Barber. For your chance to win your copy, please see details below the recipe!
- 2 cups (8½ ounces) unbleached all-purpose flour
- ¼ cup (1¾ ounces) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup low-fat small-curd cottage cheese
- 4 tablespoons (2 ounces) chilled unsalted butter, cut into ½-inch cubes
- 1 pound Granny Smith apples
- ¼ cup (1¾ ounces) granulated sugar
- 2 tablespoons (1 ounce) unsalted butter
- ¼ teaspoon ground cinnamon
- 4 tablespoons water, divided
- 1 tablespoon cornstarch
- vegetable or canola oil for frying (optional)
- Pulse the flour, sugar, cinnamon, and salt together in a food processor for 5 seconds, until evenly mixed. Add the cottage cheese and butter and process for about 30 seconds, until a soft dough comes together.
- Turn the dough out onto a floured surface and gently press it into a round. Wrap it in plastic wrap and refrigerate for 30 minutes while you make the filling.
- Peel and core the apples, and cut them into ½-inch cubes. Toss in a 2-quart heavy-bottomed saucepan with the sugar, butter, and cinnamon. Heat over medium heat until the butter is melted, then add 2 tablespoons water. Cover and cook for 10 to 12 minutes, until the apples are starting to soften.
- Whisk the cornstarch with the remaining 2 tablespoons water and add to the softened apple mixture. Cover and cook for 1 to 2 minutes more, until the liquid thickens and jells slightly. Remove from the heat.
- If the apples aren’t as mushy as you’d like them to be (the McDonald’s filling is akin to applesauce), you can use a potato masher to gently press them to your desired consistency. Let the filling cool for 15 minutes.
- If baking, preheat the oven to 375?F and line 2 baking sheets with parchment paper or Silpat liners. If deep-frying, line a baking sheet with waxed paper. Return the chilled dough to the floured work surface and roll it into an 18-inch square about ? inch thick. Use a pastry or pizza cutter to slice the dough into 9 (6 by 6-inch) squares.
- Place a heaping tablespoon (more like 1 tablespoon plus 1 teaspoon) of apple filling on half of each square, then fold over to create a 6 by 3-inch pocket pie. Seal the edges by crimping them tightly with your fingers. Place on a prepared baking sheet.
- If baking: Slice 3 slashes across the top of each pie. Bake for 25 minutes, until puffed and golden brown. Cool on a wire rack for 5 to 10 minutes before attempting to eat, lest you burn your mouth with molten apple filling.
- If deep-frying: Refrigerate the pies for 1 hour (or freeze for up to 3 months in a sealed container). Heat at least 2 inches of vegetable or canola oil to 350?F in an electric deep fryer or large, high-sided pot. Line a baking sheet with paper towels and an upside-down wire cooling rack (see Deep Frying 101, page 188).
- Add the pies to the hot oil straight from the refrigerator or freezer and fry in batches as necessary until golden brown. Frying time will vary based on your equipment, but should take no more than 2 to 3 minutes per batch.
- Transfer to the prepared baking sheet and let cool for 5 to 10 minutes before attempting to eat, lest you burn your mouth with molten apple filling.
- Store the pies in the refrigerator in an airtight container for up to 3 days.
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Cookbook Giveaway [CLOSED]:[UPDATE 5/29/2013]: Congratulations Judy, you’re the winner of this cookbook giveaway. Thanks for participating!
For a chance to win ONE copy of Classic Snacks Made From Scratch by Casey Barber, all you need to do is one OR more of the following:
1. Simply comment on this post and state what is your favourite classic snack.
2. Tweet the following on Twitter: (click HERE)
I’ve entered to win a copy of Classic Snacks Made From Scratch via @YummyWorkshop Details here: http://wp.me/p1Ppq1-xO #giveaway
3. Share OR “LIKE” Yummy Workshop’s Homemade McDonald’s Pie recipe photo on Facebook (click HERE).
You may do just one of the above OR all three, it will increase your chances of winning. Please do not repeat your comment or tweet.
The giveaway is open to all Canadian and US residents, the prize will be mailed out the winner.
The deadline to enter is Tuesday, May 28, 2013, 12am PST. A winner will be selected randomly and announced on Wednesday, May 29, 2013.