You will love this copycat McDonald’s apple pie. The original McDonald’s apple pie is a classic. It’s sweet, crispy, and full of flavor. We were inspired by this dessert to make this very similar recipe, but our way. They are apple-filled dough small envelopes that are delicious!Jump to recipe
They are perfect to eat as a dessert or for breakfast, because they are small, and they are great as a quick snack or treat.
In this case, for the filling, we used a mixture of red apples and green apples, because that’s how it tastes best, from our perspective. This is because green apples are acidic, and red apples are sweeter and a little more grainy at times, so the mixture of both types of apples is very good as it balances out the flavors.
The apple filling is caramelized and sweet on the inside, and the dough is crispy on the outside and soft on the inside, it literally melts in your mouth.
In this case, this dessert is fried. Once the envelopes are formed, they are put in hot oil and fried. This gives them a different texture and finish than if they were baked in the oven, and you absolutely have to try it.
If you like fruit desserts, and somewhat fresh, then you will love this one! And of course, if you have ever tried Mcdonald’s apple pie and like it, then you will love this!
These apple pies are so easy to make and stay great even days after they are made. They are still crunchy and still hold their texture and flavor.
If you like this dessert, then you have to check out our classic apple pie, you will love it for sure!
Copycat Mcdonald’s apple pie
For the dough:
- 2 1/2 C (11.50 oz) (325 gr) all purpouse flour
- 4 tbsp (2.12 oz) (60 gr) white sugar
- 1 tsp (0.17 oz) (5 gr) salt
- 1 C (7.94 oz) (225 gr) unsalted butter, cold and cut into small cubes
- 4 – 8 tbsp (2 – 4 fl oz) (60 – 120 ml) cold water
- 2 tsp (0.33 fl oz) (10 ml) white vinegar
For the filling:
- 2 red apples, peeled and chopped into small cubes
- 2 green apples, peeled and chopped into small cubes
- The juice of one lime or half a lemon
- 2 tbsp (1 oz) (30 gr) unsalted butter
- 1/4 C (1.77 oz) (50 gr) white sugar
- 1/2 C (3.53 oz) (100 gr) brown sugar
- 1/4 tsp (0.04 oz) (1.2 gr) salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 tbsp (0.28 oz) (8 gr) cornstarch, dissolved in 1 1/2 tbsp (22 ml) cold water
- 1 egg, beaten, for cooking
- White sugar
- Ground cinnamon
- Oil, for frying (canola, corn or sunflower) optional
For the dough:
- Cut the butter into small cubes or grate it so that it is in very small pieces. It is important that it is very cold.
- In a food processor place the flour, sugar, salt and process for a few seconds until combined. It can also be done in a large bowl by mixing with a fork.
- Add the butter and process for 10 seconds until a sandy mixture is formed (you can also form the sandy mixture with a fork or with your fingertips).
- Add the ice water little by little with the white vinegar and process (or combine with your hands) until a soft, sandy dough forms that will not stick together too much (it is important not to over knead).
- Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.
For the filling:
- In a medium saucepan or skillet, add the apples with the lemon juice, butter, both types of sugar, salt and all the spices. Let stand for 5 minutes WITHOUT cooking.
- Bring the pan to high heat and cook until the mixture comes to a boil. Immediately lower the heat to medium-low and cook, stirring constantly, until the apples are soft and there is almost no liquid in the mixture, about 15 minutes.
- Add the cornstarch (already dissolved in the water) to the pan, stir until integrated and cook for 2 more minutes until the mixture thickens slightly.
- Remove the pan from the heat and let the apple filling cool completely before making the pies.
To assemble the pies:
- Once the dough has rested, remove it from the refrigerator and roll it out on a clean, floured surface until it is about 5-6 mm thick.
- With a pizza cutter, very sharp knife or cookie cutter, cut rectangles of approximately 12 cm x 6 cm. You should get about 12-14 rectangles in total.
- Take a rectangle of dough and brush it with a little beaten egg around the edges. Place 1 to 2 tablespoons of filling in the center (it should not touch the edges) and then cover with another rectangle on top to close the pie. With your fingers or a fork, carefully flatten the edges of the pie so that no air gets in and the filling does not come out later.
- Repeat this process to assemble the rest of the pies so that there are 7 in total. Place them on a large tray with baking paper and refrigerate for 15 minutes.
- The pies can be baked or fried, so while they are being refrigerated it is necessary to either turn on the oven or put oil for frying in a pan.
- For the oven option: Preheat the oven to 200° C. Remove the pies from the refrigerator and with a sharp knife, make four slits along the length of each pie. Brush them with the beaten egg and then sprinkle with sugar and cinnamon. Bake for 20-25 minutes until the pies are golden brown.