Craving McDonald's Hot Apple Pie? Here's How to Make It at Home

Hands down, the best part about eating at McDonald’s as a kid was the end of the meal, when it was time for the deep-fried, flaky apple pie. And although the fast-food chain swapped the fried treat in 1992 for a healthier baked version, in honor of apple season, we’re bringing back the original, courtesy of Australian YouTube chef David Chilcott, a.k.a., the One Pot Chef.

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Chilcott launched his career in 2007 after a workplace injury left him with lots of free time. His passion was cooking, so he decided to start a YouTube channel sharing favorite recipes, such as Nutella brownie cupcakes, pizza-filled Hot Pockets, and Asian-style chicken noodle soup, made quick and simple. Today, he shares his recipes three times a week on his wildly popular YouTube channel, where fast-food lovers can also learn how to re-create McDonald's Sausage McMuffin, oven-baked Chicken McNuggets, and Snack Wraps.

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Chilcott says his apple pies are meant to be an occasional treat, but you (and your willpower) can decide how often to indulge.

One Pot Chef’s McDonald’s Style Apple Pie:
Serves 8. 


3 green apples
4 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
One box of ready-rolled puff pastries (our pick: Pepperidge Farm Puff Pastry)
2 or more cups canola oil or other cooking oil (enough to submerge the pies)


Peel the apples, chop into small pieces, and place in a pot. Add brown sugar, cinnamon, and nutmeg. Stir until mixed.

Cook over medium heat for 10 minutes (or until apples have softened). Remove from heat and let cool for 30 minutes.

With a sharp knife, cut two sheets of ready-rolled pastry into 4 strips each. With your finger, lightly wet the edges of each strip.

Place 2 teaspoons of the apple mixture on one half of each strip. Fold the pastry over, and press a fork into the edges to create little grooves around the pie. Refrigerate for 15 minutes.

Heat oil in a wok or deep-fryer. To gauge whether it's hot enough, dip a small piece of puff pastry into the oil. If the pastry sizzles and browns in 10 seconds, it's hot enough.

Fry the pies in the oil, two at a time, cooking for 2 to 3 minutes (or until golden), gently flipping for even coverage. Once pies are golden, gently lift them out of the pan with a slotted spoon, allowing the oil to drain into the pan; then place on a plate lined with paper towels.


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