- Back in my day, McDonald’s Apple Pies were delicious!
- 2 C all-purpose flour, sifted
- 1 C salted butter, frozen and cut into 1/2” pieces
- 1 tbsp granulated sugar
- 1/4 C ice water
- 5 Granny Smith apples, peeled and diced
- 1/2 C granulated sugar
- 1/2 C dark brown sugar
- 1 1/2 tbsp lemon juice, freshly squeezed
- 2 tsp ground cinnamon
- 2 tbsp cornstarch
- 1 tbsp cold water
- 1/4 tsp fine sea salt
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 large egg
- 2 tbsp turbinado sugar
- 1 tsp water
90s Apple Pies:
- Add the flour, sugar, and frozen butter to the bowl of your food processor.* Pulse the ingredients together in 2-second pulses until combined – the mixture should resemble coarse crumbs. Pour in the ice water and continue pulsing just until a dough has formed – don’t let it pull into a ball – as soon as you start being able to see large gaps between the coarse crumbs as they congeal, stop processing.
- Transfer the dough to a clean work surface and form it into a ball with your hands. Divide that bowl into two even parts, shape those into discs, wrap them tightly in plastic wrap and refrigerate them for at least two hours. You need the butter to chill completely. In the meantime, start on the filling so it has time to cool to room temperature before assembly.
- In a mixing bowl – or directly in the medium-sized saucepan you’ll be cooking the filling in – stir together the diced apples, lemon juice, granulated sugar, and brown sugar. Make sure the apples are coated in the sugar, then set them aside to let the apples macerate for about 10 minutes.
- After 10 minutes place the saucepan with the apples over medium-high heat. Simmer until the remaining sugar is dissolved, then stir in the cinnamon, ginger, nutmeg, and salt. Bring the mixture to a boil, then reduce the heat to medium-low and simmer it until thickened and reduced, about 15 minutes, stirring occasionally. While the filling is simmering dissolve the cornstarch in the cold water.
- Remove the filling from heat and stir in the cornstarch slurry. Once it’s been incorporated fully – no streaks of white – set the filling aside to cool and thicken further.
- Flour a clean work surface lightly with all-purpose flour*. Roll out your pie dough, one disc at a time until it’s about 1/4″ thick. Try to work it into a rectangle if you can so it’s easier to cut the pies out. With a sharp knife cut the dough into long strips about 3 inches wide, then cut those strips into rectangles, just under 5″ if you can. If your dough is 1/4″ thick you shouldn’t have any problems with this. Place the cut-outs on a plate and stick them in the fridge while you roll out the other disc of dough. Expect to end up with between 10-15 rectangles, I usually end up with 12.
- In a small bowl whisk together the large egg and water. Give the cooled filling a good stir. Spoon about a tablespoon or so of filling in the center of half of the rectangles, spreading it the length of the pie but not too close to the edges. Brush the edges of each lightly with egg wash.
- Top the filling with a second rectangle. Press it down with flat fingers and flatten the pie a little to express any trapped air, then press the edges together. Use a fork to crimp the edges together for an extra tight seal.
- After all the pies have been assembled and sealed take the tip of a chef’s knife and jab the tops of the pies in three places. You don’t need to widen or open the cut, just up and down is fine. Then, continue based on which version of the pies you want —
- Fill a large stockpot or dutch oven halfway with vegetable oil and heat it to around 325°F. Add your pies to the oil gently, taking care not to crowd the pan. Fry the pies for 2 minutes, then flip and fry for another 2 minutes. Transfer the pies to a wire rack over a baking sheet. Continue until all the pies have been fried.
- Increase the heat and bring the oil up to 375°F degrees. Add the pies back to the oil, this time frying them until they’re as golden brown as you want them to be – for me about 4 minutes more, total.
- Transfer the cooked pies back to a wire rack above a baking sheet and sprinkle them with the turbinado sugar. Continue until all the pies have been double-fried to crisp, golden perfection. Serve hot!
- Preheat your oven to 425°F and place a rack in the center of the oven. Line a baking sheet with parchment paper or a silicone baking sheet and set it aside.
- Arrange the pies on the baking sheet, leaving a couple of inches between them. Brush the tops of the pies with egg wash, taking care to apply it evenly, then sprinkle the tops of each pie with turbinado sugar.
- Bake the pies in the preheated oven for 16-20 minutes, until deeply golden brown. Serve hot. Dassit!
- Make the dough by hand: You can make this dough in a bowl with your fingers, a fork, or a pastry cutter. Stir together the salt and flour, then cut the butter into the flour until all of the butter is worked in. There shouldn’t be any noticeably large pieces of butter. Stir the water in with the fork one tablespoon at a time until you have a cohesive dough – you might not need all of the water. Shape it into a ball and continue with the recipe as written.
- Rolling the dough out: I like to dust the work surface with both flour and ground cinnamon. It’s pretty, and tastes amazing! Not too much cinnamon, tho.
- Prep Time: 30
- Cook Time: 15