Description

This homemade McDonald’s Apple Pies recipe replicates the classic fast-food favorite with a thick, gooey apple filling encased in flaky puff pastry. The recipe uses simple ingredients, including fresh apples, brown sugar, cinnamon, and vegan butter for a luscious, warm dessert perfect for sharing. Crisp, golden, and delicious, these hand pies are ideal served warm alone or with ice cream.

Ingredients

Apple Filling

3-4 medium-size apples (480g), peeled and chopped into 1/3 inch (1 cm) cubes
½ cup (100g) brown sugar, or to taste
¼ cup (55g) vegan butter
2-3 teaspoons lemon juice, to taste (or substitute with water)
1 teaspoon ground cinnamon
4 teaspoons (10g) cornstarch / corn flour (use 2 teaspoons for thinner sauce)
¼ cup (60g) water, or as needed
⅛ teaspoon salt (if using unsalted butter)

To Assemble and Decorate

2 sheets frozen puff pastry, thawed but cold
2-3 tablespoons (45g-65g) maple syrup, for brushing as needed
Coarse sugar, optional, for sprinkling

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Instructions

Prepare the apple pie filling: In a large saucepan over high heat, combine apples, brown sugar, vegan butter, lemon juice, and cinnamon, stirring until just combined. When the butter melts completely, reduce heat to medium and cook for about 10 minutes until apples soften and release liquid.
Thicken the filling: In a small bowl, mix cornstarch and water until smooth. Stir this slurry into the apple mixture continuously. Cook for an additional 5-10 minutes until the sauce thickens and apples are tender. Adjust water for desired consistency. Remember, filling thickens as it cools. Set aside to cool completely.
Prepare puff pastry: Preheat oven to 200°C (390°F). Line 1-2 baking trays with parchment paper. Cut each puff pastry sheet into rectangles, yielding about 16 total depending on sheet size. Arrange half the rectangles on the trays.
Assemble hand pies: Spoon about 2 heaped tablespoons of apple mixture onto the center of each pastry rectangle. Brush edges with maple syrup, then cover with remaining rectangles, pressing edges to seal.
Crimp and vent: Use a fork to crimp edges of each pie. Cut 3-4 slits on top for steam to escape. Brush tops with maple syrup and optionally sprinkle with coarse sugar.
Bake: Bake pies for 28-32 minutes until puffed and golden. Remove from oven and cool on trays for 10 minutes, then transfer to a wire rack.
Serve: Serve warm, being cautious of hot filling. Enjoy alone or with ice cream and extra apple filling. Store leftovers in airtight container up to 3 days in fridge or 2 weeks in freezer. Reheat in oven or air fryer until warm.

Notes

Use 2 teaspoons cornstarch and 2 tablespoons water for a runnier filling.
The apple filling can be prepared up to 3 days ahead and refrigerated, or frozen with slightly altered texture.
Assembled hand pies can be frozen for up to 2 weeks. Thaw in fridge before baking until golden.
Ensure puff pastry is cold when assembling for best puff and flakiness.
Adjust brown sugar to taste depending on apple sweetness.