Making McDonald’s Apple Pie At Home | But Better

Filling:

1. Peel all the apples. Stand an apple on its base and cut off one side without going through the stem or core. Repeat on the other side. Once you’ve cut off two “cheeks,” cut off the two smaller pieces. Discard the core. Repeat with the remaining apples, and then dice into even 1” cubes.
2. In a medium saucepot, stir together the apples, sugar and brown sugar. Set aside and allow to macerate for 8 minutes. 
3. Stir in the cinnamon, allspice, salt, and lemon juice and cook over medium high heat. Once it comes to a boil, reduce heat to medium-low and simmer until the juices have reduced, about 7-10 minutes.
4. In a small bowl, whisk together the cornstarch with two tablespoons of water until well combined. Stir the slurry into the filling and continue to cook until thick and glossy. Immediately transfer the filling to a medium bowl and let it cool to room temperature. 

‍Pie Dough:

1. Place the flour, sugar and salt into a food processor, and pulse to combine. Add the butter and pulse a few times until the butter has formed pea-sized lumps and are covered with flour. 
2. Transfer to a large mixing bowl and with a fork, gradually stir in the strained ice water. Continue to mix until the dough just comes together. Transfer the dough to a lightly dusted work surface and knead gently until it comes together in a ball, being careful not to overwork the dough. 
3. Shape the dough into a disk, wrap in plastic wrap and let it rest in the fridge for one hour, but preferably overnight. 

‍Spiced Sugar Coating:

1. In a medium-sized bowl, whisk together the sugar, cinnamon, garam masala, and nutmeg. Set aside until ready to use.

‍Assembly:

1. On a lightly floured work surface, roll the dough out into a 1/4”-thick rectangle. Cut the dough into 2.5" x 4.5" rectangles. You will end up with 12-14 rectangles total.
2. In a small bowl, beat the egg with a splash of water.  Working with half of the rectangles, brush all four sides with the egg wash. Gently spread one heaping tablespoon of the pie filling along the center, while avoiding the egg-washed border.  Note: If baking pies, reserve the remaining egg wash.
3. Carefully place the remaining rectangles on top of the filled crusts. To seal the pies, press the edges of the top and bottom crusts firmly together, and avoid trapping air inside. If necessary, trim off excess dough to create even rectangles.
4. Arrange pies onto a parchment-lined baking sheet.

‍Baked Version:

1. With a sharp paring knife, cut four slits across the top of each pie. Place the tray into the fridge and allow pies to chill for at least 10 minutes.

1. Brush egg wash over the tops of the chilled pies. Sprinkle a generous amount of the spiced sugar coating across the top.
2. Bake for 20-25 minutes until golden brown.

‍Fried Version:

1. Transfer tray to the fridge and allow the pies to chill for at least 10 minutes.
2. Fill a 5 quart pot with the vegetable oil and heat to 360°F (180C). 
3. Carefully lower three to four pies into the oil and fry until golden brown, about 3-5 minutes. Flip the pies halfway through the cook. Briefly drain the pies on a wire rack set over a baking sheet and working quickly, coat them with the spiced sugar mixture while they’re piping hot. Repeat with the remaining pies.