McDonald’s Apple Pie– Easy McDonald’s Copycat

This fried apple pie is a golden, crispy dessert filled with warm spiced apples — just like the ones from McDonald’s, but made at home. It’s quick to throw together, uses puff pastry, and hits that perfect mix of sweet, tart, and nostalgic. Easy to make, budget-friendly, and deeply satisfying.

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Quick Summary

• Prep time: 15 minutes
• Cook time: 15 minutes
• Flavor: sweet, spiced, buttery-crisp
• Great for: solo nights, cozy desserts, frying your feelings

Why I Like This Recipe

Didn’t think much of it at first — just needed to use up some apples. But yeah… something about the cinnamon smell and that first hot bite made the day feel a little less annoying. It’s like the inside of a hug, but crunchy.

Ingredients

• 1 Granny Smith apple
• 1 red apple
• 3 tbsp butter
• 3 tbsp brown sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp allspice
• ¼ tsp vanilla extract (optional)
• 1 tsp lemon juice
• ¼ tsp salt
• 2 sheets puff pastry (thawed)
• Water (for sealing)
• Neutral oil for frying (about 3 inches deep)

How To Make McDonald’s Apple Pie

1. Cook the apples: Melt butter in a pan. Add diced apples, sugar, spices, lemon juice, salt, vanilla. Stir now and then — cook 10–12 mins till they’re soft but not mush.
2. Prep the pastry: Cut puff pastry into squares. Add a spoon of filling to half of each. Brush edges with water. Fold over and press with a fork to seal.
3. Heat the oil: Bring oil to 350°F in a pot. Drop in a test scrap — it should sizzle right away.
4. Fry the pies: 1–2 at a time. About a minute per side, just ‘til golden and puffed. Use tongs, don’t crowd the pan.
5. Cool + serve: Let them rest on a wire rack so they stay crisp. Eat warm. Burn your tongue a little. Worth it.

Tips for Success

• Use both tart + sweet apples — flavor’s better
• Don’t skip the salt — it wakes up the filling
• Let the pastry chill before frying if it gets too soft
• Always test the oil temp first
• Wire rack > paper towels for draining

Storage and Reheating

• Fridge: Once cooled, store in a sealed container up to 3 days.
• Freezer: Wrap individually and freeze for up to 2 months.
• Reheat: Air fryer or oven at 350°F ‘til warm. Skip the microwave unless you like soggy sadness.

Frequently Asked Questions

• Can I bake these instead?
  Yeah, 400°F for 20–25 mins. Still good, just less fried magic.
• What’s the best oil for frying?
  Neutral stuff — like canola, vegetable, sunflower. Avoid olive oil.
• Do I have to peel the apples?
  I usually do. But hey, if you’re lazy or like texture, leave them on.
• Can I make the filling ahead of time?
  Totally. Just store it in the fridge for a couple days.
• Do they stay crispy?
  Fresh is best, but a quick oven reheat brings the crisp back.

Common Mistakes and How to Dodge Them

• Using just one kind of apple: Too sweet or too tart. Mix it up for better balance.
• Overfilling the pastry: Tempting, I know. But too much and it bursts open in the oil.
• Frying in cold oil: They’ll soak up oil and get greasy. Always check the temp first.
• Using paper towels instead of a rack: Makes the bottoms soggy. Let ‘em breathe.
• Not sealing the edges well: They’ll leak or open mid-fry. Press hard with the fork and double-check.

Nutrition Facts (Per Serving)

• Calories: 417 kcal
• Total Fat: 27g
• Saturated Fat: 10g
• Cholesterol: 20mg
• Sodium: 270mg
• Potassium: 110mg
• Total Carbohydrate: 41g
• Dietary Fiber: 3g
• Sugars: 19g
• Protein: 3g

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