Baked Apple Pie Fries with Salted Caramel Dipping Sauce
Your favourite apple pie....as fries!! These are a great finger food dessert for casual entertaining. Using my tip to freeze the pastry after sandwiching it with the Apple Pie Filling, cutting them into perfect strips with plenty of filling in each piece is a breeze (otherwise it squirts out when you cut it!). Served with a super fast and simple salted caramel sauce.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Author: Nagi | RecipeTin Eats
Apple Pie Fries
1 1/4cupscanned Apple Pie Filling(increase to 1 3/4 cups if using US refrigerated pie crust) (Note 1)
2sheets frozen shortcrust pastry(25cm/10" square) (do not thaw) OR 14 oz refrigerated pie crust (Note 1)
2tbspsugar granules(or ordinary sugar) (optional - for sprinkling)
Salted Caramel Sauce
1/2cupheavy cream(not whipped)
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.
1. Frozen sheets of shortcrust pastry which is sold in Australia is the same as the refrigerated pie crusts that are sold in the US. HOWEVER, based on my research, the surface area of the pie crusts in the US are slightly larger so therefore, I recommend increasing the quantity of pie filling slightly so you get the same amount of filling thickness.Yes, being the nerd that I am, I did a calculation of the surface area of US pie crusts (which is round) compared to Australian shortcrust pastry (which is square) to determine how much extra filling to use. You could also adjust the sugar and cinnamon, but I don't think it's necessary.2. Apple Pie Filling here in Australia is quite tart. So I like to add sugar to it. I don't have a heavy sweet tooth, so it does not make it overly sweet. 3 tbsp of sugar across 36 Apple Pie Fries is not very much sugar per fry! But if your Apple Pie Filling is sweet, feel free to omit the sugar.3. The purpose of freezing is to solidify the filling which stops it from squirting out when you cut it.4. I find shortcrust pastry cooking times differ quite significantly from brand to brand. Hence the fairly wide baking time. Also, the baking time will be impacted by whether you let the pastry and filling come to room temperature before popping them in the oven.5. Storing: - 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).