McDonald’s Copycat Apple Pie Recipe

Ah, the McDonald’s Apple Pie. For many of us, it’s not just a dessert; it’s a warm, crispy, cinnamon-scented ticket back to childhood. I remember begging my parents for one after every Happy Meal, that molten apple filling threatening to ooze out with every bite, the slightly bubbly, golden-brown crust that was just the right kind of greasy. My own kids, though they’ve experienced the “new” baked McDonald’s pies, were absolutely blown away when I first whipped up this copycat version of the original fried classic. Their eyes widened, and between mouthfuls of “Mmm, this is even better!”, I knew this recipe was a keeper. It captures that perfect balance of sweet, tart, and spiced apple filling, encased in a shatteringly crisp pastry. It’s a little bit of effort, but the payoff in smiles and satisfied sighs is immeasurable. This isn’t just a recipe; it’s a revival of a beloved icon, and I’m thrilled to share how you can bring that magic into your own kitchen.

The Ultimate McDonald’s Copycat Apple Pie Recipe

This recipe aims to replicate the classic, fried McDonald’s apple pie that many of us grew up loving. It focuses on a flaky, bubbly crust and a perfectly spiced, tender apple filling.

Ingredients

For the Apple Filling:

• 3 medium-large apples (about 1.5 lbs total – Granny Smith, Honeycrisp, or a mix work well), peeled, cored, and diced into ¼-inch pieces
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1/4 cup (60ml) water
• 1 tablespoon (15ml) fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of ground allspice (optional, but recommended)
• Pinch of salt
• 2 tablespoons (15g) cornstarch
• 2 tablespoons (30ml) cold water

For the Pie Crust (Option 1: From Scratch – Flakier, more authentic “bubbly” texture):

• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, very cold and cubed
• 1/2 cup (120ml) ice water, plus more if needed

For the Pie Crust (Option 2: Store-Bought – Quicker):

• 2 boxes (14.1 oz each) refrigerated pie crusts (4 crusts total)

For Frying:

• 4-6 cups vegetable oil, canola oil, or shortening, for frying (enough for at least 1.5-2 inches depth)

For the Optional Cinnamon-Sugar Coating (like the baked version sometimes has):

• 1/4 cup (50g) granulated sugar
• 1 teaspoon ground cinnamon

Equipment You’ll Need

• Large saucepan
• Mixing bowls
• Rolling pin (if making dough from scratch or using store-bought that needs re-rolling)
• Pizza cutter or sharp knife
• Fork
• Large, heavy-bottomed pot or Dutch oven for frying (at least 5-quart)
• Deep-fry thermometer (highly recommended)
• Slotted spoon or spider skimmer
• Wire cooling rack
• Paper towels

Step-by-Step Instructions

Part 1: Making the Luscious Apple Filling

1. Combine Ingredients: In a large saucepan, combine the diced apples, granulated sugar, light brown sugar, 1/4 cup water, lemon juice, cinnamon, nutmeg, allspice (if using), and salt.
2. Cook the Apples: Place the saucepan over medium heat. Stir gently to combine and bring the mixture to a simmer. Cook, stirring occasionally, for about 8-10 minutes, or until the apples are tender but still hold their shape (they shouldn’t be mush).
3. Prepare Slurry: While the apples are cooking, in a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. This is your cornstarch slurry.
4. Thicken Filling: Pour the cornstarch slurry into the simmering apple mixture. Stir constantly and continue to cook for another 1-2 minutes, until the filling has visibly thickened and turned glossy.
5. Cool Completely: Remove the saucepan from the heat. Transfer the apple filling to a heatproof bowl and let it cool to room temperature. For best results, cover and refrigerate for at least 1 hour (or preferably overnight) to chill completely. This prevents the warm filling from melting the pastry dough.

Part 2: Preparing the Perfect Pie Dough (Skip if using store-bought crusts, but follow assembly from step 4 below)

If making dough from scratch:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor (pulse carefully), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These larger butter pieces are key to a flaky crust.
3. Add Ice Water: Gradually add the ice water, 1 tablespoon at a time, mixing lightly with a fork after each addition, just until the dough starts to come together. Be careful not to add too much water or overwork the dough. The dough should be shaggy but hold together when squeezed.
4. Divide and Chill: Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days). This allows the gluten to relax and the fat to solidify, making it easier to roll and contributing to flakiness.

Part 3: Assembling the Apple Pies

1. Prepare Workspace: Lightly flour a clean work surface.
2. Roll Out Dough:
   • If using homemade dough: Take one disc of dough from the refrigerator. Let it sit at room temperature for 5-10 minutes if it’s too firm to roll. Roll it out into a large rectangle, approximately 12×16 inches and about 1/8-inch thick.
   • If using store-bought crusts: Unroll one pie crust. If it’s round, you may want to gently re-roll it into a more rectangular shape to minimize waste, or simply cut rectangles from the rounds.
3. Cut Rectangles: Using a ruler and a pizza cutter or sharp knife, trim the edges to make a neat rectangle. Then, cut the dough into smaller rectangles, approximately 3×5 inches each. You should get about 6-8 rectangles per large sheet of dough. Re-roll scraps if desired, but try to handle them minimally.
4. Add Filling: Place about 1.5 to 2 tablespoons of the chilled apple filling onto one half of each dough rectangle, leaving a 1/2-inch border around the edges. Don’t overfill, or the pies will burst during frying.
5. Seal the Pies: Lightly brush the edges of the dough with a little water (or an egg wash made from 1 egg beaten with 1 tablespoon of water for better sealing and browning, though water is fine). Fold the empty half of the dough over the filling. Press the edges firmly together with your fingers or the tines of a fork to seal completely. A good seal is crucial to prevent filling leakage.
6. Vent (Optional but Recommended): Using the tip of a sharp knife, cut 2-3 small slits on the top of each pie to allow steam to escape during cooking. This also helps prevent bursting.
7. Chill Assembled Pies: Place the assembled pies on a baking sheet lined with parchment paper. If your kitchen is warm, or if you’re working in batches, it’s a good idea to chill the assembled pies in the refrigerator for 15-30 minutes (or freezer for 10-15 minutes) before frying. This helps them maintain their shape and makes the crust crispier.
8. Repeat with the remaining dough and filling.

Part 4: Cooking the Pies – The Classic Fried Method

1. Heat the Oil: Pour the vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of at least 1.5-2 inches. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a deep-fry thermometer to monitor the temperature accurately. If the oil is too cool, the pies will be greasy; if it’s too hot, they’ll burn before the inside is heated through.
2. Fry in Batches: Carefully lower 2-3 pies at a time into the hot oil, being cautious not to overcrowd the pot (this will lower the oil temperature).
3. Cook Until Golden: Fry the pies for about 2-4 minutes per side, or until they are beautifully golden brown, crispy, and bubbly. The homemade crust will develop lovely blisters.
4. Drain: Using a slotted spoon or spider skimmer, carefully remove the fried apple pies from the oil. Let any excess oil drip off, then transfer them to a wire cooling rack lined with paper towels to absorb more oil.
5. Maintain Oil Temperature: Allow the oil to return to the target temperature between batches.
6. Optional Cinnamon-Sugar Coating: While the pies are still warm (but not searing hot), if desired, mix the 1/4 cup sugar and 1 teaspoon cinnamon in a shallow dish. Gently toss or dredge each warm pie in the cinnamon-sugar mixture.

Part 5: Optional Baking Method (For a Less Greasy, but Different Texture)

If you prefer to bake your apple pies:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange Pies: Place the assembled and vented pies on the prepared baking sheet.
3. Egg Wash (Recommended for Baking): For a golden-brown color and shine, brush the tops of the pies with an egg wash (1 egg beaten with 1 tablespoon of water or milk).
4. Bake: Bake for 15-20 minutes, or until the crust is golden brown and puffed.
5. Cool: Let the baked pies cool on a wire rack for at least 10-15 minutes before serving, as the filling will be extremely hot.
6. Optional Cinnamon-Sugar Coating: You can still toss them in cinnamon sugar while warm if desired.

Nutrition Facts

• Servings: This recipe makes approximately 12-16 hand pies, depending on the size you cut them.
• Calories per serving (approximate, for one fried pie): 280-350 calories.
  • Note: Caloric content can vary significantly based on the exact size of the pie, the amount of filling, thickness of the crust, and oil absorption during frying. Baked versions will generally be lower in calories.

Preparation & Cooking Time

• Preparation Time:
  • Apple Filling: 20 minutes prep, 15 minutes cook, at least 1 hour chill time (preferably longer).
  • Homemade Dough: 20 minutes prep, at least 1 hour chill time.
  • Assembly: 30-45 minutes.
• Cooking Time (Frying): 4-8 minutes per batch (approximately 20-30 minutes total frying time for all pies).
• Cooking Time (Baking): 15-20 minutes.
• Total Estimated Time (with homemade crust & frying, including chilling): Approximately 3.5 – 4 hours (much of this is inactive chilling time).
• Total Estimated Time (with store-bought crust & frying): Approximately 2 hours (including filling chill time).

How to Serve Your Homemade McDonald’s Apple Pies

These delightful hand pies are best served warm, allowing the filling to be gooey and the crust to be at its crispiest. Here are some serving suggestions:

• Classic Solo:
  • Enjoy them straight up, just like you would at McDonald’s. The warmth and flavor are a treat on their own.
• With a Cold Drink:
  • Pair with a tall glass of cold milk.
  • A cup of coffee or tea also complements the sweet spices.
• A La Mode (Elevated!):
  • Serve a warm apple pie alongside a scoop of vanilla bean ice cream. The contrast of warm pie and cold ice cream is divine.
  • A dollop of whipped cream, perhaps lightly sweetened, can also be a lovely addition.
• Drizzled Delights:
  • A light drizzle of caramel sauce over the warm pie can take it to the next level.
  • For a tangier twist, a very thin powdered sugar glaze (powdered sugar mixed with a tiny bit of milk or lemon juice) can be nice.
• For Parties or Gatherings:
  • Arrange them on a platter for an easy-to-grab dessert.
  • If you’ve made the cinnamon-sugar coating, they’ll look especially inviting.

Important Note: Always caution guests that the filling can be extremely hot when fresh from the fryer or oven. Allow them to cool for at least 10-15 minutes before taking a big bite!

Additional Tips for Perfecting Your Pies

1. Chill is Key: Don’t skimp on chilling the apple filling and the dough (if homemade). Cold filling prevents a soggy bottom and stops the dough from becoming too soft to handle. Chilling assembled pies before frying also helps them hold their shape and get crispier.
2. Don’t Overcrowd the Fryer: Frying in small batches maintains the oil temperature, ensuring the pies cook evenly and become crispy rather than greasy. If the oil temperature drops too much, the pies will absorb excess oil.
3. Perfect Apple Dice: Aim for a consistent ¼-inch dice for your apples. This ensures they cook evenly and provide the right texture in the filling – not too mushy, not too crunchy.
4. Seal Securely: A good seal is paramount to prevent the delicious filling from oozing out during frying. Press firmly with your fingers or a fork. A light brush of water or egg wash on the edges before sealing can help create a stronger bond.
5. Monitor Oil Temperature Religiously: Invest in a deep-fry thermometer. The ideal range is 350-375°F (175-190°C). Too low, and you get greasy pies; too high, and the crust burns before the filling is heated through.

Frequently Asked Questions (FAQ)

Q1: Can I use different types of apples for the filling?

• A: Absolutely! While Granny Smith apples are a classic choice for pies due to their tartness and ability to hold their shape, you can use others. Honeycrisp, Braeburn, Fuji, or Gala are also good options. A mix of a tart apple (like Granny Smith) and a sweeter apple can provide a wonderful depth of flavor. Avoid apples that break down too easily, like McIntosh, unless you prefer a mushier filling.

Q2: Can I make these apple pies ahead of time?

• A: Yes, to some extent.
  • Filling: The apple filling can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
  • Dough: Homemade pie dough can be made 2 days ahead and refrigerated, or frozen for up to 3 months (thaw overnight in the fridge).
  • Assembled, Uncooked Pies: You can assemble the pies, place them on a parchment-lined baking sheet, cover them well, and refrigerate for a few hours or freeze them. If freezing, freeze them solid on the baking sheet, then transfer to a freezer bag for up to 1-2 months. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
  • Cooked Pies: Fried pies are best enjoyed fresh for maximum crispiness. However, they can be stored in an airtight container at room temperature for a day or refrigerated for 2-3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-10 minutes to crisp them up again. Avoid microwaving, as it makes them soggy.

Q3: My pies are bursting open when I fry them. What am I doing wrong?

• A: There are a few common culprits:
  • Overfilling: Too much filling will expand and push its way out. Use about 1.5-2 tablespoons per pie.
  • Poor Seal: Ensure the edges are very securely crimped. Using a fork and pressing firmly, or even a light egg wash on the edges before sealing, can help.
  • No Vents: Cutting small slits on top allows steam to escape. Without vents, the steam builds up pressure and can force an opening.
  • Filling Too Warm: If the filling is warm when assembling, it can make the dough weak and prone to bursting. Ensure the filling is thoroughly chilled.
  • Oil Temperature Too High: If the oil is excessively hot, the outside cooks too quickly and can cause structural weaknesses before the inside has a chance to heat more gently.

Q4: Can I use an air fryer to cook these copycat McDonald’s apple pies?

• A: Yes, an air fryer is a great alternative for a less oily, crispy result, closer to the baked McDonald’s pies but often crispier. To air fry:
  1. Preheat your air fryer to 375-400°F (190-200°C).
  2. Lightly spray the assembled pies with cooking oil spray or brush with a little melted butter (this helps with browning and crisping).
  3. Place the pies in the air fryer basket in a single layer, ensuring they don’t touch.
  4. Air fry for 8-12 minutes, flipping halfway through, until golden brown and crispy. Cooking time will vary depending on your air fryer model and the size of the pies.

Q5: What’s the best oil for frying these apple pies?

• A: You want a neutral-flavored oil with a high smoke point. Good options include:
  • Vegetable Oil: A general-purpose, affordable choice.
  • Canola Oil: Another neutral oil with a good smoke point.
  • Peanut Oil: Has a high smoke point and a very mild flavor, often favored for deep frying.
  • Corn Oil: Suitable as well.
  • Shortening (like Crisco): This is what many old-school recipes (and likely fast-food establishments historically) used for a very crispy result. It can be melted down for frying.
    Avoid oils with low smoke points like extra virgin olive oil, as they will burn and impart an undesirable flavor.

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