Best 6 Apple Pie Fries Recipes

BAKED APPLE PIE FRIES (WITH VIDEO)

Steps:

• Preheat oven to 350F degrees. Line a large baking sheet with parchment paper or a nonstick baking mat and set aside.
• In a food processor, pulse 1 can of apple pie filling several seconds until almost smooth.
• On a floured surface, lay out 1 pie crust, and spread apple mixture evenly over the entire surface. Take second pie crust and place on top.
• With a pizza roller, cut 1-inch wide fry shapes going vertically down the crust. Carefully transfer fries to prepared baking sheet. Brush egg wash over fries
• In a separate bowl combine sugar, cinnamon and nutmeg. Sprinkle sugar mixture and optional sparkling sugar over your fries. Bake for 15-20 minutes
• Remove from oven and serve with caramel, whipped cream or any desired toppings or dipping sauce. Serve and enjoy!

APPLE PIE FRIES

Steps:

• Combine 2 cups flour and 1/4 teaspoon salt in medium bowl. Cut in butter and cream cheese with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1 teaspoon vinegar and enough cold water with fork just until flour is moistened.
• Divide dough in half. Press each into 6x4-inch rectangle. Wrap in plastic food wrap; refrigerate.
• Melt butter in 10-inch skillet over medium heat until sizzling. Add apples; cook, stirring occasionally, 5 minutes. Add sugar; cook 3 minutes or until apples begin to soften. Add 1 tablespoon flour, 3/4 teaspoon apple pie spice and 1/8 teaspoon salt. Cook 2 minutes or until mixture thickens. Remove from heat. Stir in 1 teaspoon vinegar. Cover filling; refrigerate 1 hour or until chilled through.
• Place filling into food processor bowl fitted with metal blade. Process until pieces are pea-sized.
• Stir 3 tablespoons sugar and 1 teaspoon apple pie spice together in small bowl until well mixed. Set aside.
• Heat oven to 400°F. Line baking sheets with parchment paper. Set aside.
• Whisk egg white and 1 teaspoon water together in small bowl. Set aside.
• Roll out one piece of dough onto lightly floured surface to 12x16-inch rectangle. (Dough will be quite thin.) Repeat with second piece of dough. Spread filling evenly over 1 rectangle. Carefully top with second dough rectangle. Brush top with beaten egg white; sprinkle with topping.
• Cut dough into 1/2-inch strips (12 inches long) using fluted pastry cutter or pizza cutter. Cut each strip into 3 pieces, forming "fries." Place fries, 1-inch, apart onto prepared baking sheets. Bake 7-9 minutes or until edges are golden brown. Serve warm or at room temperature with caramel topping, if desired.

APPLE PIE FRIES

Steps:

• Preheat oven to 350 and line a large baking sheet with parchment paper.
• In a medium bowl, squeeze lemon juice on apples to keep them from browning.
• In a medium sauce pan over medium heat, combine water with brown sugar, cornstarch, cinnamon, vanilla and kosher salt. Whisk until fully combined.
• Add apples to the pan and bring mixture to a boil, stirring frequently. Cook until apples are tender, about 10 minutes. Set aside to cool.
• Spread one pie crust out on prepared baking sheet. Spread apple mixture onto pie crust, and top with a second pie crust.
• Brush with egg wash and sprinkle with sugar. Using a pizza cutter, cut into fry shapes.
• Bake for 20 minutes, until crust is golden. Serve with caramel for dipping.

FRIED APPLE PIES

Steps:

• Whisk the flour with the salt and sugar in a large bowl. Toss half the butter and lard in the flour to coat, then use a pastry blender or knives or your fingers to cut in the fats until pea sized or a bit smaller. Toss the rest of the butter and lard into the mixture, then cut in again until the mixture resembles coarse meal with some larger chunks of fat throughout.
• Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour. Toss the flour with the water using your fingers or a rubber spatula. Repeat until the dough comes together in shaggy chunks. Turn the dough onto a lightly floured board and use the heel of your hand to smear pieces of dough away from you. Gather the dough together with a pastry scraper and press into a large disk. Wrap tightly and refrigerate a few hours before using.
• On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch. Cut out 5-inch circles, place on parchment on a baking sheet, and chill while you prepare the filling.
• Melt the butter in a large saute pan over high heat. Add the brown sugar and cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Add the Calvados and cook for 1 minute.
• Add the apples and cook for 5 minutes, stirring occasionally. Add the lemon juice, cinnamon and ginger and cook until the apples are caramelized and just cooked through, about 10 minutes longer. Scrape into a shallow bowl or onto a baking sheet and let cool to room temperature.
• Place 1 of the dough circles on a flat surface and place a few tablespoons of the apple filling onto one half of each circle of dough. Brush a little cold water around the circumference of the dough and fold it in half so the other side comes down over the apple filling. Seal the pie and make a decorative edge by pressing the edges of the dough together with the back of a fork. Place the pies on a baking sheet lined with parchment paper to chill for 30 minutes.
• Heat the oil in a large saucepan until it reaches 360 degrees F on a deep-fry thermometer. Fry the pies, 2 at a time until golden brown, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Let drain for 10 seconds then toss with the cinnamon sugar. Serve.

APPLE FRIES

Steps:

• Heat 1 1/2 inches of vegetable oil in a large wide pot over medium heat until a deep-fry thermometer registers 300 degrees F. Cut the apples into 1/2-inch-wide sticks to look like fries.
• Working in two batches, toss the apples in the cornstarch until well coated, shaking off the excess. Fry in the hot oil until softened but still pale, about 2 minutes. Remove with a slotted spoon and transfer to a rack set over a rimmed baking sheet in a single layer; let cool. Let the oil return to 300 degrees F between batches.
• Mix 1/2 cup sugar and the cinnamon in a shallow bowl; set aside. Beat the heavy cream, vanilla and remaining 2 tablespoons sugar in a medium bowl with a mixer until medium peaks form.
• Increase the oil temperature to 375 degrees F. Working in about three batches, re-fry the apples until crisp and lightly browned, about 1 1/2 minutes. Remove to paper towels to drain briefly, then toss in the cinnamon sugar until well coated. Serve warm with the whipped cream for dipping.

FRIED APPLE PIES

Steps:

• Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
• Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
• In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.