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!

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 disappointment of a cold apple pie, or a soggy pie crust from the fast food chain. This will be perfect every single time!

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 and that changing them would lead to higher purchases.

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, I guess the only way you can get them is by making them yourself!

At-a-Glance – What You’ll Need Before We Start Rolling

Yield	Prep Time	Cook Time	Difficulty	Storage
8 hand pies	30 minutes	30 minutes	Easy	Best same day, up to 3 days refrigerated

Ingredients

• Apples: I used two large apples of my favorite variety, royal gala. The exact variety doesn’t matter, but make sure that it is a sweeter kind. If you have smaller apples feel free to use 3.
• Brown sugar: Brown sugar gives the apples a warm, caramelized flavor. If you like a sweeter apple pie you can add extra sugar or vice versa. It won’t affect the final result!

• Ground cinnamon: A quarter teaspoon ground cinnamon gives this extra flavor and warmth! If you aren’t a fan of cinnamon feel free to reduce it, leave it out, or replace it with a teaspoon of vanilla extract or even some nutmeg.
• Unsalted butter: Butter is what makes the filling creamy and delicious! It also helps the filling firm up as it chills so you can fill the pies without it spreading all over the place.

• Lemon juice: Lemon juice helps to cut through the sweetness of the apples, balancing out the flavor. It also helps the filling thicken as it cooks.
• Salt: Also helps to balance out the sweetness.
• Cornstarch: Cornstarch is added at the end to give the filling body and thickness. If you don’t have cornstarch you can use any other starch. I.e. potato or cornstarch.

• Frozen puff pastry sheets: These are what holds the whole thing together! Any kind of frozen puff pastry sheet will work perfectly for these.
• Neutral oil: Make sure you use neutral oil. Oil’s like vegetable or canola oil are perfect. If you use oils like olive oil the pastry will take on the flavor, and add a strange taste.

Optional – My Favourite Extras That Add a Little Magic

• Vanilla extract: A drop adds bakery-style depth without stealing the spotlight.
• Nutmeg or mixed spice: Great if you want a slightly more autumn-style flavour.
• Cinnamon sugar for coating: Rolling the pies straight out of the oil gives them a churro-like finish.

Substitutions – Smart Ingredient Swaps That Still Taste Amazing

• Apples → Pears or peaches work well, just cook them down fully.
• Brown sugar → Coconut sugar adds a deeper caramel note.
• Cornstarch → Potato starch thickens just as well.
• Puff pastry → Gluten-free puff pastry works if kept very cold.

How to fry apple pies

The characteristic trait of this pie is the bubbly, flaky, golden crust. While we have taken the hard work out of it but using frozen puff pastry sheets there are still a couple of tips that will help you achieve that perfect crispy crust.

Freeze your pies before frying

Freezing your pies after they have been filled will not only make them easier to handle but will also enhance the flakiness of the crust.

The shock of the cold pastry as it hits the hot oil will cause the surface of the dough to bubble up and reach its optimal texture.

Fry at a high temperature

We want to fry these pies at a high temperature so we can get the crust golden and crispy with minimal oil absorption. If it sits in the oil for too long the thin pastry will get soggy and greasy.

As the filling is already cooked and safe to eat, the pies don’t need long to fry. A quick fry at a hot temperature helps develop a bubbly, crust without making them overly greasy.

Troubleshooting – Quick Fixes I’ve Learned from My Bakery Kitchen

Problem	What’s Happening	Quick Fix
Pastry looks flat	Dough was too warm	Freeze the pies longer before frying
Filling leaks out	Overfilled pies	Use less filling and seal firmly
Greasy crust	Oil too cool	Keep oil around 180–200°C
Pale colour	Oil not hot enough	Let oil fully heat before frying
Soggy bottom	Steam trapped	Drain on a wire rack, not paper towels

Comparison – How This Recipe Stacks Up Against Other Desserts

Dessert	Texture	Best For
Fried Apple Pie (this recipe)	Crisp, bubbly, gooey centre	Nostalgic comfort with crunch
Baked Apple Hand Pie	Flaky, soft	Lighter, oven-friendly option
Apple Turnover	Buttery, airy	Café-style pastry cravings

Tips for perfect Apple Fried Pie

Chill the Filling for Crisp Perfection

Allow the apple filling to chill completely before assembling your pies. This ensures the puff pastry stays firm and creates that irresistible bubbly texture once fried.

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.

Choose Flavorful Apple Varieties

Experiment with Honeycrisp, Braeburn, or Jonagold apples. Their natural sweetness and balanced texture make the filling rich, aromatic, and perfect for frying.

Maintain Consistent Oil Temperature

Keep a thermometer nearby to maintain 180°C oil. Consistent heat prevents soggy pastry and ensures your pies achieve that golden, flaky finish every time.

Drain on a Rack, Not Paper Towels Alone

After frying, place the pies on a wire rack over a baking sheet. This allows air circulation, preserving the crust’s delicate crunch without trapping steam underneath.

Small Batches for Big Results

Fry only two or three pies at a time. Overcrowding lowers the oil temperature, leading to uneven cooking and a heavier, less delicate crust.

Add Subtle Flavor Enhancements

Stir a dash of vanilla extract or a sprinkle of nutmeg into your filling. These little touches elevate the aroma and add layers of warmth to every bite.

Variations

Caramel Drizzle Apple Pies

Add a thin ribbon of homemade caramel to the filling before sealing. The caramel melts as it fries, blending with the apples for a decadent, gooey center.

Spiced Autumn Delight

Infuse your filling with a pinch of ground cloves and cardamom for a cozy seasonal twist that tastes like a crisp autumn afternoon.

Mixed Berry Apple Pies

Fold in blueberries or raspberries with the apples. Their tartness adds balance to the sweetness while creating a colorful, jammy filling.

Coconut and Pineapple Tropical Twist

Replace part of the filling with finely diced pineapple and a sprinkle of shredded coconut. The tropical notes create a refreshing version perfect for summer.

Chocolate Swirl Apple Pies

Spread a thin layer of melted chocolate over the pastry before spooning in the apple filling. Fry to perfection for a rich, indulgent treat.

Cream Cheese Apple Pies

Add a spoonful of sweetened cream cheese alongside the apple filling for a creamy contrast to the crisp, flaky crust.

Love apple desserts with a nostalgic crunch? These apple pie cookies deliver all the flavor in cute, handheld form.

Serving Suggestions

Roll them in cinnamon sugar

Once they come out of the hot oil roll them in cinnamon sugar for a treat that resembles a creme brulee and churro!

Serve hot with ice cream or whipped heavy cream

Plate these up with a scoop of cold ice cream for a complete after-dinner dessert. Vanilla bean ice cream with these is a personal favorite!

Make a quick glaze

Combine powdered sugar with a splash of milk for a quick and easy glaze you can drizzle over your pies!

Apple Pie Sundae

Slice the fried pie in half and serve it over vanilla bean ice cream, drizzling with warm caramel sauce for a classic sundae with a crispy twist.

Dessert Platter for Sharing

Serve bite-sized portions on a wooden board with dipping sauces like salted caramel, dark chocolate ganache, and spiced whipped cream for a dessert spread.

Breakfast-Style Apple Pies

Pair your pies with a drizzle of maple syrup and a dollop of Greek yogurt. It’s an indulgent breakfast that feels special yet balanced.

Elevated Afternoon Tea

Serve warm pies with Earl Grey or chamomile tea. The subtle notes of citrus and florals pair beautifully with the buttery, spiced apple filling.

Mini Pie Towers

Stack small fried pies with layers of mascarpone cream for an elegant centerpiece. This showstopper works beautifully for holidays or special occasions.

If shiny, nostalgic treats are your thing, homemade candy apples make the perfect pairing for a fall dessert spread.

Cinnamon Sugar Latte Pairing

Pair your pies with a frothy cinnamon latte. The spiced drink enhances the warmth of the apple filling and creates a café-style experience at home.

Common Mistakes to Avoid

Ignoring Dough Temperature

Work with chilled puff pastry. Warm dough becomes sticky and difficult to seal, leading to uneven frying and flat pies.

Using Overripe Apples

Avoid overly soft apples. They release too much moisture during cooking, making the filling watery and the crust less crisp.

Skipping Vent Holes

Cutting small slits in the top of your pies prevents steam buildup, which can cause the pastry to burst while frying.

Overcrowding the Fryer

Too many pies in the oil drop the temperature fast, resulting in greasy, unevenly cooked pastries.

Storing Without Proper Wrapping

When freezing un-fried pies, wrap them tightly to avoid freezer burn and odor absorption. A second layer of plastic wrap keeps them fresh longer.

Forgetting the Rest Time

Allow the pies to cool slightly before serving. This helps the filling firm up and prevents burns from the molten apple mixture inside.

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