Ingredients

CRUST
• 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
FILLING
• 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)

Method

MAKE THE CRUST:
1. 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.
2. 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.
MAKE THE APPLE FILLING:
3. 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.
4. 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.
5. 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.
MAKE THE PIES:
6. 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.
7. 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.
8. 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.
9. 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).
10. 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.
11. 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.
12. Store the pies in the refrigerator in an airtight container for up to 3 days.