Good things can come from bad things. Because of a kitchen disaster, I not only have these Baked Apple Pie “Fries” for you, I also have a giveaway – FOUR mini food processors from Cuisinart worth A$130 each! (US, Aus and UK) (Giveaway now closed, winners listed below!)
I only wish I had the foresight to take a photo when I was making the Satay Chicken with Peanut Sauce and it went drastically wrong. In preparation for sharing that recipe, I tested out a few of my favourite peanut sauce recipes, trying to decide which to share.
One of the recipes called for simmering the sauce before pureeing it. I FORGOT that pureeing hot liquid = disaster. Do you know what happens when you do this? Let me describe it.
a) The lid blew off the food processor
b) The extreme force of heat being whizzed at a high speed cracked the food processor container
c) I was covered in peanut sauce – my top, face, even in my hair. The “explosion” was so great, I even had satay sauce on my ceiling.
Add to that, a broken food processor. I can’t live without a food processor. Hummus is part of my staple diet. 🙂 A normal person would head out to purchase another food processor. However, as a blogger, I reached out to Cuisinart – and what do you know? They were more than happy not only to send one to try out, but also offered to contribute a couple to give-away to my readers! (America, UK and Australia….sorry to the rest of the world!!)
I ♥ Cuisinart!
I have restricted counter top space which is reserved only for my most used appliances. Toaster, kettle, coffee…the essentials. Now added to this is my stylish new Mini Cuisinart Food Processor. Look at it! Isn’t it gorgeous? Sleek, so powerful and because it’s mini, it’s so space efficient!
And I have FOUR of these to giveaway!! FOUR!! Enter below!!
I can’t think of a better recipe to share with you using my favourite new kitchen appliance than these Baked Apple Pie Fries. I found this recipe from Made From Pinterest on Pinterest (cool blog name, huh?!) and it sure sounded easy enough – spread pureed filling on pastry, top with another piece of pastry, then cut.
I don’t know whether I am just cursed, but when I cut it, the filling squirted out the sides which not only made the pastry really messy but also meant there was hardly any filling inside!
So I amended the recipe somewhat. I freeze the pastry after it has been sandwiched with the filling so that way, you can cut perfect fries with plenty of Apple Pie Filling. Yee ha!
Look at how much filling there is when you do it that way! PS This is pre-baking 🙂
These little babies are so yummy, they are easy to munch away on plain but honestly, having a Salted Caramel Dipping Sauce is a fabulous accompaniment. Just like fries with ketchup sauce, eh? 🙂
– Nagi
PS Don’t forget to enter the giveaway to win one of FOUR Cuisinart Mini Food Processors worth A$130 each! Enter below the recipe. 🙂
PPS This is not a sponsored post! Cuisinart Australia had no idea who I was until I called them and asked if they would be so kind to give me a couple of mini food processors for my readers. 🙂 If you want to see the other great products they have, you can check them out here!
PPPS Does this sight make your knees weak too? Dripping caramel…..sweet tart apple pie filling sandwiched between soft pastry…..
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Baked Apple Pie Fries with Salted Caramel Dipping Sauce
Ingredients
Apple Pie Fries
- 1 1/4 cups canned Apple Pie Filling (increase to 1 3/4 cups if using US refrigerated pie crust) (Note 1)
- 3 tbsp sugar (your choice - white, brown, raw) (Note 2)
- 1/4 tsp cinnamon
- 2 sheets frozen shortcrust pastry (25cm/10" square) (do not thaw) OR 14 oz refrigerated pie crust (Note 1)
- 1 egg
- 2 tbsp sugar granules (or ordinary sugar) (optional - for sprinkling)
- Oil spray
Salted Caramel Sauce
- 1 cup caster sugar
- 1/3 cup water
- 1/2 cup heavy cream (not whipped)
- 1/4 tsp salt
- 1 tbsp unsalted butter
Instructions
- Place Apple Pie Filling, sugar and cinnamon in the food processor and whizz until smooth.
- Working quickly so the pastry does not defrost, place one sheet of pastry on a cutting board or other flat surface. Spread the filling over the pastry, leaving a thin border. Place the other sheet on top. Brush with egg wash, sprinkle with sugar granules (if using) then place the pastry in the freezer for at least 1 hour (Note 3).
- Preheat oven to 180C/350F. Spray large baking tray with oil (or 2 small ones).
- Remove pastry from the freezer. Let it defrost for 5 to 10 minutes, until the pastry is softened - it doesn't need to thaw completely but it can't be frozen stiff otherwise it will crack when you cut it. DO NOT let the pie filling defrost!
- Use a large knife to cut it into "fries". I cut mine into 12 strips vertically (2cm / 4/5" wide) then 3 horizontally (8cm/3" long) to make 36 fries.
- Carefully transfer to baking tray and set them aside to come to room temperature while the oven heats up.
- Bake for 15 to 25 minutes, until golden brown on top. (Note 4)
- Remove from oven, let it rest for 5 minutes then transfer to cooking rack.
- Serve with Salted Caramel Sauce.
Salted Caramel Sauce
- Place sugar and water in a small saucepan over high heat. Swirl the pan to help the sugar dissolve easily but do not stir. Let it come to a rapid simmer and cook for around 3 to 4 minutes until it turns a light golden brown.
- Remove from heat and CAREFULLY and slowly pour the cream in (it will bubble and froth slightly pour slowly). Whisk to combine. Then add the salt and butter and whisk again.
- Serve with Apple Pie Fries.
Recipe Notes:
- The Apple Pie Fries will keep for around 2 days in an airtight container but I think the best way to store them is in the freezer. Then just pop them in the oven to crisp up again.
- The Salted Caramel Sauce will keep for 2 weeks in an airtight container in the fridge. 6. Nutrition per "fry".
Nutrition for Salted Caramel Dipping Sauce per "fry", assuming all the caramel sauce is used (which is not likely).
Nutrition Information:
Hey Nagi
I’ve made this three times and really struggle to get it crispy with puff pastry. Tried it with shortcrust, with slightly more success, but the apple filling oozes everywhere and makes the pastry soggy. Used tinned pie apple, even tried straining the ‘juice’ from the apple, but didn’t make a whole lot of difference
Hey Nagi I absolutely love your recipe. Wondering weather you could stew apples in lieu of the apple pie filling
Hi Nagi,
Can you please please pass the recipe for Apple pie filling?
Hi Shivangi, this recipe uses canned pre-prepared filling – N x
Nagi this looks so good! I was so excited I whizzed up to Woolworths to buy ingredients and found…no apple pie filling. What is apple pie filling?? Can I sub with something else if I can’t find it?
no apple pie filling?? Hmm …. must admit it’s been a while since I made this, let me have a look! N xx
I want to try this but our pie shells (US) as you know are round. So how does that work?
Thanks
Hmm! So you don’t get them in square or rectangle sheets???
Why can’t people try it first before leaving comments. It sure would help those of us that actually cook. Everything looks good, but is it really?
Question for you as I tried making these using the directions and I must have failed somewhere – when I baked them, they had started to defrost, the pie shell fry went one way and the sauce oozed out all over. Yours look wonderful – but I am curious what I am doing wrong that they separated (more or less). Thank you for any insight!
Oh no! Hmm. When you say “sauce”, did you use apple pie filling not apple sauce? Pie filling is thick enough so that it doesn’t ooze out when baked.
We love apple pie. This version is so much fun. I think this recipe is pretty enough foe company too. Thanks for sharing!
So glad you like the look of this Martha!! I think it’s pretty enough for company too. I pop it into little glasses and serve it with coffee 🙂 Great afternoon tea because you don’t need to serve it with plates! 🙂
These look amazing. Apple pie is one of my favourite desserts ever so I can’t wait to try this twist on it!
Thanks so much Pail!! I do love this bite size version 🙂 Easier to eat!!
My daughter loves salted caramel, so I definitely have to make this for her. I recently discovered your site. We love your garlic bread on crack. It is so good it should be illegal. We are addicted to it. The more I explore your recipes, the more I think that there should be a disclaimer that reads. “Warning: The recipes you are about to read can become highly addictive. Eat at your own risk.”
Thank you so much for sharing your kitchen talents with us.
Your photography is awesome. Did you study photography?
Hi Patty!! I just replied to your previous message! 🙂 Actually, I picked up a DSLR camera for the first time about 9 months ago! Been a steep learning curve, self taught. To be honest, I learnt it because I wanted to be able to show people how yummy the food is. More of a necessity that out of love, but I’ve really grown to love it. Thank you for your lovely message! Your enthusiasm for crack bread makes me smile, and the suggested warning is very flattering!! I think I would come across as very arrogant if I did that!! 🙂
You will love these fries. My friends kids adore them too, but unfortunately for them, I eat faster than them and my hand can swipe more in one go. These also freeze really well after baking! 🙂 Have a great weekend Patti! 🙂
These are so good and also need to have an addiction warning.
OMG I am so insanely obsessed with these!!! My idea of a perfect Friday night – a stash of these and a chick flick!
I’m not sure if someone has already informed you about this but a way to prevent crystals from reforming in your caramel sauce is subsituting a tablespoon of sugar for corn syrup. I know that most people want to avoid corn syrup but it takes the worry out of caramel sauce.
H- Sarah, thanks so much for that tip! I actually have to admit, I’ve never had a problem with crystals before. 🙂 But it’s great to know! Di you just put the corn syrup in when you add the sugar?
Hi,
Where I live its hard to find apple pie filling or the crusts, do you think the filling can be homemade and maybe puff pastry?
Thanks!
PS I have also made this with sandwich bread. Plain white sandwich bread – use fresh, cut the crusts off, use a rolling pin to flatten them, then spread apple pie filling on. Freeze until firm, cut, brush with butter instead of egg, bake until golden and crunchy. 🙂
Hi Vivian! Absolutely the filling can be homemade – BETTER with homemade! Just be sure to puree it, I tried it once with the chunks and it makes it difficult to cut clean lines. And YES it will work with puff pastry! Just make sure to bake it until it is very deep golden brown to make sure that the pastry on the bottom cooks through properly. 🙂
I can’t believe how good these look! I’m definitely making them this week! Yum!
Thanks Polly!! Hope you do 🙂 They are pretty wicked. Just make sure there are other people around to share them with when you make them! 🙂
Share? Hmmm…yes I was planning to do that…
Brilliant idea! Easy to eat apple pie! I bet I will lick my fingers clean. By the way, your photographs are stunning!
Thanks very much!
Those look so delicious.
Thank you Melissa! (PS Hope you entered the giveaway!!)
Ermagherd how good do these look! Apple pie fries are a genius idea!
Thanks so much Helen! Hope to see you at Amanda’s in a couple of weeks? 😉
Nagi, this looks amazing!! All of your recipes look divine!.:)
Thank you Kat, you are so kind!! Thanks for coming by! 🙂
Wow, I missed these last weekend! Such a cool idea! And I can tell they are delicious! Love them! And the giveaway – wonderful!!!
Thanks so much Mira! Hope you entered – I’ll keep my fingers crossed for you! 😉
WOW.. thats all I have to say Nagi. These apple pies are an incredible (and creative) idea!
Thanks Thalia, you’re so sweet! PS How’d you go at roulette last weekend? Or was it blackjack….can’t remember what your poison is!! 🙂
This looks so delicious. We’ve been having a lot of picnics lately and it seems like it would be the perfect dessert to take on a picnic. I’ve been all about apples lately and will definitely try this!
Hi Laura – you are so right! I never thought of taking this on picnics but it is absolutely perfect for it!! Thanks for the idea 😉