How to make a McDonald’s hot apple pie at home (video)

How to make a McDonald’s hot apple pie at home.

mcdonald's-hot-apple-pie

It looks pretty easy, though I don’t generally fry foods.

In part, I try to avoid them for health reasons – I’m already enough of a pig with the chocolate chip cookies and brownies – but I also feel bad wasting that much oil.

Still, if he’s got a cherry version of this, I’d be tempted. It’s quite easy, and looks yummy.


Follow me on Twitter: @aravosis | @americablog | @americabloggay | Facebook | Instagram | Google+ | LinkedIn. John Aravosis is the Executive Editor of AMERICAblog, which he founded in 2004. He has a joint law degree (JD) and masters in Foreign Service from Georgetown; and has worked in the US Senate, World Bank, Children's Defense Fund, the United Nations Development Programme, and as a stringer for the Economist. He is a frequent TV pundit, having appeared on the O'Reilly Factor, Hardball, World News Tonight, Nightline, AM Joy & Reliable Sources, among others. John lives in Washington, DC. .

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  • Aquaria

    Oh good grief, lighten up.

    Seriously.

  • CherryTheTart

    Polish here. Love babka. Have not had apple. Sounds yum.

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  • Randy

    And after baking, I would sprinkle cinnamon sugar on top while still warm.

  • Tatts

    “It’s always good to indulge once in a while.” BWAH HAH HAH! Once in a while! Not!

    I’m sorry, but just how clueless is that morbidly obese guy? He has no business eating or making anything like that. This is serious. People are destroying themselves and nobody will call them on it!

    Everybody gets their knickers in a twist over barebacking, but this is just good old fun, right? Poz guys on meds are going to live longer than that dope.
    Smoking? Not on your life. Oh no, can’t have that. But a guy that size makes fried food and it’s all just a lark. (I’m in favor of smoking bans, BTW).

    And just where do we think those 7 pies ended up?

    Is nobody else out there watching this and thinking this guy is just the biggest idiot?

    –End rant.–

  • Waves hungry hand!

  • Drew2u

    I loves me some wheat, but when I think that most of it is lining the pockets of monsanto and most of it has been GMO’ed to death, I can think of work-arounds. ;)
    Plus I know people who have a gluten intolerance or even a wheat allergy so I’m used to thinking of creative food ideas.
    (subbing crushed pork rinds for panko crumbs, for example)

  • doug105

    Not bothering with this but as a kid had a friend that made something like this using rolled biscuit dough from a can and canned pie filling of choice with a coating of cinnamon sugar while still hot.
    Wouldn’t be that hard too use cherry pie filling.

  • pappyvet

    Gee thanks John,there goes my diet……..again. ;]

  • Monoceros Forth

    I’m sympathetic to the goal, but, jeez, life without wheat? That’s like life without food. I’m not sure what I would do. Something dumb, I’m sure.

  • Monoceros Forth

    I’m sympathetic to the goal, but, jeez, life without wheat? That’s like life without food. I’m not sure what I would do. Something dumb, I’m sure.

  • Chef Kowalski

    Who’d want to make THAT when one has two grandparents who ran a neighborhood bakery and left behind all their recipes? Anyone for apple bobka?

  • Monoceros Forth

    I’ve actually tried making my own puff pastry, once. When I first moved to Seattle and had a lot of lonely evenings to fill because I didn’t know anyone in town yet, I put a lot of time into educating myself about cooking and I thought I’d give the Joy of Cooking recipe a try. I vividly remember trying to knead a lump of butter to softness with my hands submerged in ice water and wondering whether it was really worth it. The results tasted all right but my homemade product did not puff up evenly and I wound up a with a batch of the most misshapen croissants you’ve ever seen.

    I’ve never done any deep-frying though I do have a substantial Dutch oven I could do it in. I don’t like the idea of wasting all that oil, although I guess with a bit of care you can reuse it a few times.

    I prefer the idea of a baked “pocket pie” made with ordinary pie crust dough. Pie crust is something I’ve learned to do reasonably well and (as Alton Brown showed off in one of his programs) you can shape the pie to go in a toaster like a Pop Tart, only much tastier. It is a fair bit of work though.

  • Drew2u

    If she can have nuts, there’s almond flour, coconut flour, or flax seed meal.

    I’m lactose intolerant also, so the keto diet I have to be very creative about.

    http://www.limeandlace.com/2011/01/no-carb-meringue-cookies.html

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  • chris10858

    I might be old-fashioned but there is just something about those old-timey fried McDonald’s apple pies. The crunchy crust with the little bubbles fried into it… deliciously sinful.

    Note: A similar fried pie can still be found at Krystal’s restaurants.

  • Bomer

    I do that when I make empanadas. Give em a light brushing with butter or egg whites and they get a nice golden brown.

  • Judging from pie making experience, I’d say just a light but thorough brushing, like you’d do with a pie crust. That’ll make it tastier, golden, but not dry nor mushy.

  • pricknick

    Gotta love the fat.

  • I have a friend who can’t eat grains or dairy and it’s hard. Have been trying to figure out I there’s any yummy dessert she can eat

  • Yes I was going to ask about that, to what degree thy night need a little butter

  • Just look up any kind of cherry pie filling, and you’ve got the recipe, John.

    For that matter, I think it’d work with nearly any kind of fruit pie filling. Cherry, strawberry, peach, etc.

    Seriously though — I think Barb’s suggestion below, just to bake them, is terrific. The only thing I’d add if baking would be to lightly brush each side of the pastry dough with melted butter before putting it into the oven.

  • Drew2u

    (Secret ingredient? Brandy – or Honey-Jack/Jameson)
    I’d love to try this out but I’m on keto right now so no carbs for me (and I’m making a trip to Chicago which means a mandatory stop at Mitsuwa and it’s Hippo House Bakery :( )
    I’m just learning how to make sweets and desserts without grains!

  • Oh now baking is a GREAT idea.

  • BarbinDC

    Those are actually better than Mickey D’s. One, they are made with fresh with no preservatives, and Two, they are made with puff pastry, making the crust a lot more flaky and lighter than the fast food version. You could actually bake these, instead of frying them.

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