Copycat McDonald's Hand Pies

Ingredients

• 1 recipe Buttery, Flaky Pie Crust (Make through step 2, press into 2 (3- by 4-inch) rectangles, tightly wrap, and chill for 2 to 24 hours. Use homemade or store-bought dough as directed in the source.)
• All-purpose flour (For dusting the work surface and dough.)
• 0.667 cup Apple juice
• 0.25 cup Granulated sugar (For the apple filling.)
• 1.667 tbsp Cornstarch
• 1 tbsp Fresh lemon juice (From 1/2 lemon.)
• 0.25 tsp Ground cinnamon (For the apple filling.)
• 0.125 tsp Diamond Crystal kosher salt (For table salt, use half as much by volume. For the apple filling.)
• 2 tbsp Unsalted butter
• 2 medium Golden Delicious, Cosmic Crisp, or Jonagold apples (Peel and core; cut each into 8 wedges, then slice 1/4 inch thick crosswise. This yields about 2 1/2 cups prepared apples.)
• 2 tbsp Large egg (Beaten with 1 tablespoon water to make egg wash.)
• 1 tbsp Water (Beat with the egg for the egg wash.)
• 3 quarts Neutral oil (Such as vegetable or canola oil, for frying. Add enough to the pot to reach about 2 inches deep; not all of the oil is consumed.)
• 0.5 cup Granulated sugar (Optional, for finishing the pies.)
• 0.5 tsp Ground cinnamon (Optional, for finishing the pies.)
• 0.125 tsp Diamond Crystal kosher salt (Optional, for finishing the pies. For table salt, use half as much by volume.)

Steps

1. 1

   Line a rimmed baking sheet with parchment paper. Remove the pie dough from the refrigerator; if using homemade dough, let it stand at room temperature for 5 to 10 minutes, until slightly softened.

2. 2

   Generously flour the work surface. Roll one dough rectangle with a rolling pin into a 16-by-11-inch rectangle, keeping the long side parallel to the edge of the counter. Add flour to the counter or dough as needed to prevent sticking.

3. 3

   Using a bench scraper or knife, trim the dough into a 15-by-10-inch rectangle. Cut it into six 5-inch squares, then transfer the squares carefully to the parchment-lined baking sheet. Cover them with a second sheet of parchment and refrigerate. Discard the scraps or save them for another use.

4. 4

   Repeat the rolling and cutting process with the second dough rectangle, yielding 12 dough squares total. Cover the baking sheet with plastic wrap and refrigerate the dough until well chilled, about 1 hour.

5. 5

   Meanwhile, whisk the apple juice, 1/4 cup sugar, cornstarch, lemon juice, 1/4 teaspoon cinnamon, and 1/8 teaspoon kosher salt together in a 2-cup liquid measuring cup until the sugar and cornstarch dissolve and the mixture is smooth.

6. 6

   Melt the butter in a medium saucepan over medium heat. Add the prepared apples and cook, stirring occasionally with a rubber spatula, until softened, 12 to 15 minutes.

7. 7

   Whisk the juice mixture again to recombine it, then pour it over the apples. Cook, stirring constantly, until the filling is thick and glossy, 1 to 2 minutes.

8. 8

   Remove the saucepan from the heat. Transfer the apple mixture to a shallow rimmed dish or pie plate and let it cool to room temperature, about 45 minutes.

9. 9

   When ready to assemble, line a second baking sheet with parchment. Arrange 6 chilled dough squares on a lightly floured work surface, returning the remaining squares to the refrigerator. Brush the edges of the squares with the prepared egg wash.

10. 10

    Place 2 tablespoons of cooled filling in the center of each square, leaving a clear 1/4-inch border. Do not overfill. Fold the dough over the filling to form a rectangle.

11. 11

    Using your fingers, lightly press the filling into an even layer from the center outward, pressing out air pockets. Press and crimp the dough edges together to seal. If the dough becomes too soft, refrigerate it until firm again. Transfer the assembled pies to the parchment-lined baking sheet and refrigerate.

12. 12

    Fill and seal the remaining dough squares in the same way, then transfer them to the baking sheet with the other pies. Loosely cover the pies with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.

13. 13

    When ready to fry, add the oil to a large Dutch oven or pot until it is about 2 inches deep. Heat over medium heat to 350°F (175°C). Set a wire rack in a rimmed baking sheet and line half of the rack with a triple layer of paper towels.

14. 14

    Using a clean, dry pastry brush, brush excess flour from the pies. Hold each pie and pinch its edges to ensure a tight seal.

15. 15

    Gently transfer 3 pies to the hot oil, keeping the remaining pies refrigerated. Fry until deep golden brown on both sides, flipping occasionally with a spider skimmer or slotted spoon for even browning, 8 to 12 minutes. Adjust the burner as needed to maintain the oil at about 350°F (175°C).

16. 16

    Transfer the fried pies to the paper-towel-lined side of the rack. Let them drain for about 30 seconds, then move them to the unlined side of the rack.

17. 17

    Return the oil to 350°F (175°C) and repeat the frying process with 3 pies at a time until all 12 pies have been fried, for a total of 4 batches.

18. 18

    For the optional finish, combine the 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon kosher salt in a medium bowl. Working with 1 or 2 pies at a time, toss them in the sugar mixture until coated, then return them to the unlined side of the rack.

19. 19

    Let the pies cool for at least 5 minutes. Serve warm or at room temperature.

Notes

The source also provides a baking variation: after assembly, preheat the oven to 400°F (200°C), cut three 1-inch slits in the top of each pie, brush with the remaining egg wash, sprinkle each with 1/2 teaspoon granulated sugar, and bake for 22 to 30 minutes until golden brown. Cool on the baking sheet for at least 5 minutes. The structured recipe's primary method is deep-frying.

Nutrition per serving

• dessert
• fried
• fruit dessert
• apple
• American
• vegetarian
• make-ahead
• hand pies