Golden and flaky fried puff pastry filled with a warm apple cinnamon filling, a take on the McDonald’s Fried apple pie that is better than ever!
Growing up one of my absolute favorite things was McDonald’s Apple pies. There is something about the combination of golden fried pastry and a hot and gooey apple pie filling that makes them so delicious.
Or maybe it was the fact that McDonald’s was an only sometimes treat. The fact that I couldn’t eat them every single day probably made them that much better.
These apple pies are a recreation of those delicious fried packages but with a warming, cinnamon apple filling and a pastry fried to perfection. No cold apple pie, and no soggy crust from the fast food chain.
The short version: cook a quick cinnamon apple filling, chill it, wrap it in store-bought puff pastry, freeze the pies, then fry them in hot oil for a few minutes until the crust blisters and turns golden. It makes 8 hand pies with about 30 minutes of prep and 30 minutes of cooking.
Why did McDonald’s stop frying their pies?
While most countries around the world continue to have delicious fried apple pies, the US discontinued their fried apple pies for baked ones instead.
No one knows the real reason, but it is said that they were changed due to public perception. Most people thought that baked hand pies were healthier than fried pies, and in order to cater to this McDonald’s switched and never went back!
If you are from the United States and are after a fried apple pie, the only way to get one is by making it yourself!
The apple filling, and why each ingredient is there
- Apples: I used two large apples of my favorite variety, royal gala. The exact variety doesn’t matter, but make sure it is a sweeter kind. Honeycrisp, Braeburn and Jonagold also work well. If you have smaller apples, use 3. Avoid overly soft, overripe apples: they release too much water and make the filling runny.
- Brown sugar: Gives the apples a warm, caramelized flavor. Add more or less to taste; it won’t affect the final result.
- Ground cinnamon: A quarter teaspoon adds warmth. If you aren’t a fan, reduce it, leave it out, or replace it with a teaspoon of vanilla extract or a pinch of nutmeg.
- Unsalted butter: Makes the filling creamy and helps it firm up as it chills, so you can fill the pies without it spreading everywhere.
- Lemon juice: Cuts through the sweetness of the apples and helps the filling thicken as it cooks.
- Salt: Also balances the sweetness.
- Cornstarch: Stirred in at the end to give the filling body. Potato starch works just as well.
Chill the filling completely before you assemble. Warm filling softens the pastry, and soft pastry will not puff and blister in the oil.
Puff pastry, oil and optional extras
- Frozen puff pastry sheets: These hold the whole thing together, and any brand works. Keep the sheets cold while you work; warm dough turns sticky, is hard to seal, and fries up flat. Gluten-free puff pastry also works if it is kept very cold.
- Neutral oil: Vegetable or canola oil. Olive oil and other strongly flavored oils will flavor the pastry.
- Optional: a drop of vanilla extract for a bakery-style flavor, nutmeg or mixed spice for a more autumnal filling, and cinnamon sugar for coating the hot pies.
- Swaps: pears or peaches instead of apples (cook them down fully), coconut sugar instead of brown sugar for a deeper caramel note.
Can you deep fry puff pastry?
Yes, and it is the whole trick behind this recipe. The characteristic trait of this pie is the bubbly, flaky, golden crust, and frozen puff pastry takes the hard work out of it. Two things make the difference.
Freeze the pies before frying
Freezing the pies after they have been filled makes them easier to handle and enhances the flakiness of the crust. The shock of the cold pastry hitting the hot oil makes the surface of the dough bubble up into that blistered texture. Cut a couple of small slits in the top of each pie first, so steam can escape instead of bursting the pastry.
Fry hot and fast
Fry at a high temperature, around 180 to 200°C (about 355 to 390°F), so the crust turns golden and crisp with minimal oil absorption. The filling is already cooked, so the pies don’t need long. If they sit in the oil too long, the thin pastry gets soggy and greasy. Use a thermometer, and fry only two or three pies at a time, because overcrowding drops the oil temperature fast.
Why fried apple pies go wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Pastry looks flat | Dough was too warm | Freeze the pies longer before frying |
| Filling leaks out | Overfilled pies | Use less filling and seal the edges firmly |
| Greasy crust | Oil too cool | Keep the oil around 180 to 200°C |
| Pale colour | Oil not hot enough | Let the oil fully heat before frying |
| Soggy bottom | Steam trapped | Drain on a wire rack, not paper towels |
After frying, set the pies on a wire rack over a baking sheet so air can circulate underneath and the crust stays crunchy. Let them cool for a few minutes before eating: the filling is molten straight out of the oil and firms up slightly as it rests.
If flaky pastry is your love language, mastering a good base starts with my go-to pie crust recipe, it’s the foundation behind so many cozy desserts.
Fried apple pies vs baked hand pies and turnovers
| Pastry | Texture | Best for |
|---|---|---|
| Fried apple pie (this recipe) | Crisp, bubbly, gooey centre | The nostalgic fast food style crunch |
| Baked apple hand pie | Flaky, soft | A lighter, oven-only option |
| Apple turnover | Buttery, airy | Café-style pastry cravings |
Filling ideas beyond plain apple
- Caramel: add a thin ribbon of caramel to the filling before sealing; it melts into the apples as the pie fries.
- Cream cheese: a spoonful of sweetened cream cheese next to the apple gives a creamy contrast to the crisp crust.
- Berries: fold blueberries or raspberries in with the apples for a tart, jammy filling.
- Extra spice: a pinch of ground cloves and cardamom for a more wintry pie.
- Chocolate: spread a thin layer of melted chocolate on the pastry before adding the apple.
- Tropical: swap part of the apple for finely diced pineapple and a little shredded coconut.
Love apple desserts with a nostalgic crunch? These apple pie cookies deliver all the flavor in cute, handheld form.
How to serve them
Straight out of the hot oil, roll them in cinnamon sugar for something between a creme brulee and a churro. Or plate them warm with a scoop of cold ice cream for a complete after-dinner dessert; vanilla bean ice cream is a personal favorite. You can also slice one in half over ice cream with warm caramel sauce for an apple pie sundae.
For a quick glaze, combine powdered sugar with a splash of milk and drizzle it over the pies. For a holiday dessert table, stack small pies with layers of mascarpone cream, or set out bite-sized pieces with salted caramel, chocolate ganache and spiced whipped cream for dipping.
If shiny, nostalgic treats are your thing, homemade candy apples make the perfect pairing for a fall dessert spread.
Making them ahead and storing
Fried apple pies are best the day they are made, and keep for up to 3 days in the fridge. Re-crisp them in a hot oven or air fryer rather than the microwave.
To get ahead, freeze the pies unfried. Wrap them tightly, with a second layer of plastic wrap, so they don’t pick up freezer burn or odors, then fry them straight from frozen.
Frequently Asked Questions
How do I store fried apple pies?
I would recommend eating these as soon as they are made. If you have any leftovers store them in an airtight container in the fridge for up to 3 days.
When you are ready to eat them again place them in a toaster oven to warm up for 10-15 minutes or place them in an air fryer for 5 minutes.
Can I use different fruits?
Yes, you can! There are so many different options with these, whether you fill them with berries like strawberries and blueberries. Or with other fruits like peach, mango, pear, or pineapple!
What are the best apples for apple pies?
Most people will use granny smith apples as they are good for cooking with. However, I find granny smith apples tend to lack flavor and I wanted the apple flavor to shine through in these!
McDonald’s uses granny smith apples so if you want to recreate them exactly feel free to use those. Just make sure you add extra sugar as they won’t be sweet enough otherwise.
Can you make these ahead of time and freeze them?
Yes! I would make the filling and fill the pies, then freeze the unfried pie. When you are ready to eat them all you need to do is fill up a pot of oil or a deep fryer and fry them for a couple of minutes until golden brown.
Can you fry apple pies in the air fryer?
Yes, you can! But keep in mind that if you cook them in the air fryer they will turn out closer to baked apple pies than fried ones. They won’t have that same bubbly texture on the skin, but rather a smoother, flakier one.
If you are air frying them, heat your air fryer to 200C and brush or spray your pies with oil. Then place them in the air fryer basket in a single layer and fry for 10-15 minutes, or until golden brown.
Are homemade fried apple pies healthier than McDonald’s?
Homemade will always be healthier than store-bought. Store-bought food, particularly fast food, has a lot of added chemicals and preservatives used to keep everything fresh and food safe.
At home, you can choose to use fresh ingredients!
Of course, as these hand pies are deep-fried they aren’t the healthiest. Deep-frying always adds extra calories and fat.
But when these are homemade you have the option to control whether you want to deep fry them, or use less sugar!
Do I have to use a thermometer?
Having a thermometer is great as you are able to have complete control over the temperature of the oil. However, I know a lot of you don’t have one!
If you don’t have one the easiest way to check whether the oil is hot enough is to throw a small piece of white bread into the hot oil. If the bread bubbles and turns golden brown it is ready to fry the pies.
The dough is sticking to my countertop as I’m trying to fill my pies!
As puff pastry begins to thaw it’ll slowly begin to stick to your work surface. There is a couple of ways to avoid this:
- Work quickly: The faster you work, the less likely the pastry will melt and stick on your countertop
- Work on a lightly floured surface: Dust your workstation with a little flour before placing the puff pastry down
- Work on a sheet of parchment paper: Parchment paper will also prevent the pies from sticking. Even if they do you can peel them right off!
Can I make these pies ahead of time
Yes, you can prepare and assemble the pies in advance. Freeze them uncooked, then fry directly from frozen for the same golden, crisp result.
What is the best oil for frying apple pies
Neutral oils like canola, vegetable, or peanut oil are ideal. They withstand high heat and don’t overpower the delicate sweetness of the pastry.
How do I keep the pies crispy after frying
Cool them on a wire rack and avoid stacking. If reheating, place them in a 180°C oven or air fryer for 3 to 5 minutes to revive the crunch.
Can I bake these pies instead of frying
Yes, but the texture will differ. Brush with melted butter or egg wash and bake at 200°C for 15 to 18 minutes until golden brown.
How do I make a gluten-free version
Use a gluten-free puff pastry or homemade dough substitute. Chill the dough thoroughly before assembly to ensure it fries evenly and holds its shape.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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Fried Apple Pie
Golden and flaky fried puff pastry filled with a warm apple cinnamon filling, a take on the McDonald’s Fried apple pie that is better than ever!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 Pies 1x
- Category: Pie
- Method: Easy
- Cuisine: Australian
Ingredients
Apple Filling
- 2 Large apples, a sweet variety
- 45g Brown sugar (1/4 cup)
- 1/4 tsp Ground cinnamon
- 30g Unsalted butter (1 tbsp)
- 1 tbsp Lemon juice
- Pinch of salt
- 1 tsp Cornstarch
Assembly
- 4 Frozen Puff pastry sheets
- Neutral Oil, for frying
Instructions
Apple Filling
- Peel the apples and cut them into small cubes
- Combine the apples, sugar, cinnamon, butter, lemon juice and salt in a small saucepan and heat over medium heat until the butter has completely melted
- Reduce the heat to low and cover
- Cook for 15 minutes, or until the apples have softened
- Uncover and add the cornstarch, stirring constantly until thickened
- Remove from the heat, cover with plastic wrap and place in the fridge to chill completely
Assembly
- Remove the puff pastry from the freezer and thaw for 5 mins, until slightly softened
- Meanwhile, transfer the chilled apple filling to a piping bag and cut off a large opening
- Cut each puff pastry sheet into 8 equal rectangles
- Pipe a line of apple filling down the center of 8 rectangles
- Top with another rectangle of puff pastry and use a fork to seal the edges
- Place in the freezer for 1 hour to chill
- Heat a heavy bottomed pot of neutral oil to 200C/390F
- Carefully lower the pies into the oil, be careful as they will splatter
- Fry three at a time, for 2-3 mins, turning halfway, until golden brown
- Place on a wire rack or paper towel to drain for 5 minutes and enjoy hot!
Planning the whole dessert table? Find every pumpkin, apple and pie recipe in my Thanksgiving desserts guide.
I have not made these yet. I would like to know if they were sprayed generously with oil, how would they come out in an air fryer. Everything on your site looks amazing!
They will still turn out delicious! A little less bubbly and more flaky, closer to a baked apple pie ????
hey! these look lovely and delicious. i was thinking about making these for a bake sale. will they go soggy when placed outside uncovered for too long?
Whataburger still has deep fried apple pies like McDonalds used to have.
Very good recipe. I Cooked apples for several hours and used pie crust instead of puff pastry. Fried in iron skillet with crisco and rolled in cinnamon sugar. Thank you for a delicious recipe and a new fam favorite!
I made this recipe and it was awesome!! Taste pretty close to McDonald’s apple pies. The crust was absolutely delicious and the filling was perfect. However, I did add a tad bit more sugar(white) and a little less lemon juice and it was fantastic. My family loved them. This recipe is definitely a keeper, thanks!!!
Hello, I just came across your page and will be following your instructions for a copycat McDonalds Pie. I will let you know how they come out. I have made these using Puff Pastry and Pie Crust and the result is always the same they end up soft and not crispy, they look great but they are soft when you bite into them and even softer as they cool. I want the crunch so there are 2 points I read in your instructions that I will follow, I will heat oil to 390 degree and fry 2 minutes whereas I was frying for 5 minutes in 350 degree oil.
Hi there!
2 questions: I realize homemade is always best, but would a canned apple pie filling work? And have you ever made this recipe using egg roll wrappers?
Thanks!
These fried pies look incredibly crispy and delicious! The golden crust is just perfect