** “Salt and Ketchup” term disclaimer:
.. “Salt and Ketchup” are used as a play on words in this recipe and not meant to be literal descriptors. “Salt” is really sugar sprinkled on the “Fries” to mimic the look of salt typically found on fries. “Ketchup” is really Caramel Sauce, used as a dip for the Apple Pie”Fries”. I apologize to the few (many lol) of you who didn’t quite get it, and actually dipped your salty apple pie fries into real ketchup! Sorry for the confusion! 🙂
When it comes to desserts, it just doesn’t get much better in life than a nice slice of good old, all-American Apple Pie!
Unless of course you can grab that Apple Pie and take it wherever you’d like to go.
~Perfectly flaky, pretty little, sweet sticks of portable Apple Pie!
And this Pie is in ‘French Fry’ form…another all American favorite snack delight! These “Fries” are not only super delicious, but how cute are they with their easy-to-eat, adorable presentation, and sweet sugary “salt”?!
Sweet Apple Pie Filling is the glue that lovingly holds the two flaky layers of Pie Crust together, all baked into tons of perfectly puffed, “Fries” of happiness!
Kids and kid’s at heart will just love this fun and easy way to enjoy Apple Pie! You can even make it A La Mode and dip them into some ice Cream…Ohhh yeahh! 🙂
What you’ll need for 25-30 Apple Pie Fries:
1 Package of Pillsbury Refrigerated pie Crust (2 ct.)
Approx. 1.5 cups of Apple Pie Filling
1 Egg
Sparkle Sugar for sprinkling..a.k.a. “Salt”
Caramel Sauce and/or Ice Cream for dipping
A food processor..optional!
A decorative edge roll-cutter..optional!
Directions:
Chop up the Apple Pie Filling as best as you can. I used a food processor and it worked great!
Unroll each crust and spread the Filling onto one of them…leave a 1/8″ border around the edge…(better than I did..lol)
Put the other Pie Crust on top and press lightly to secure it.
Make an egg wash by mixing the egg with a splash of water.
Brush some egg wash on the top, and sprinkle it with the Sugar “Salt”…
Cut strips about 1/2” thick and then cut those into “fry” shapes…
Place them carefully onto a parchment lined baking sheet and bake them at 350 degrees for approx. 12 minutes, or until they’re slightly golden and firm…
Make sure and serve them with some Caramel “Ketchup” for dipping…
There are plenty to go around for sharing..
Well…maybe~
Grab some for you first..just in case! ~Enjoy! 🙂
Yum. If I had the ingredients to make these now,I would. Thank you for sharing this recipe.
Do you think these would freeze well? We are having a graduation party and these ‘finger foods’ (in different flavors of pie filling) would be great!
Probably, since regular apple pie freezes well. 🙂
Oh, I’m so PINNING this for future making! Can’t wait!!!!
oh.my.word. I’m so trying these! Look delicious!
My heavens…sounds like a lovely sin on a plate! Can’t wait to serve this delicious treat to ME, oh yes, and my 2 grandsons. YUM!
would love to try these! Where would I find the roll cutter??
Thank You
Use a pizza cutter 🙂
Pampered Chef has a really nice crimping pastry wheel.
I just made these and they are wonderful….. everyone LOVED them Thank you for posting them
Do you eat these right out of the oven? Or can you eat them at room temperature later? I just wonder how long before hand you can make them. Would be nice for a morning brunch with family.
Warm or room temp…is fine.
Great to know! I am going to make these to put in lunchboxes!!
I just made these. The flavor is good, however, I found the cooking times and/or temp to not work for me. I started cooking them at 350 for 12 min. They were still raw. 20 min still not done. The package for the pie crust says 450 for 12 min. So I bumped up the temp to the package instructions and they were burnt (probably because they were already partially cooked, dur) . Also they did not puff up like in the photo. Somewhere I did something wrong. I’ll have to experiment I think. I think I will also try a cherry topping and serve with dark chocolate dip. Thank you for the recipe.
I to made these and they took a lot longer to cook than what the recipe says. Also the pie filling seeped out of the sides.I don’t think I will be making these again.
Temperature and time definitely incorrect in recipe. Increase both.
Yep, same here. 350 for 30 minutes and they still weren’t cooked. I threw them away. Bummer, they looked so good.
30 minutes at 350 degrees..they should’ve been burnt to a crisp…check your oven. 🙂
I had the same problem. They had been in the oven for 20 + minutes. Trying it again at a higher temperature to see if that makes a difference. Definitely doesn’t cook in 12-15 minutes at 350 degrees!
… For the vast majority of food, you can just put it back in the oven until it *is* cooked.
I am going to try to sprinkle them with cinnamon sugar
These came out great! I set the temp. to 425 degrees – 350 degrees didn’t sound right using Pillsbury pie crust. The only problem I had was, my husband and I couldn’t stop eating these! Thanks a lot! ha ha I made homemade caramel sauce for the dipping sauce.
I don’t know what I did wrong :-(. Too much Apple? It’s oozing when I cut them
Too much apple..a thin layer is all you need. Try again..they’re worth it. 🙂
Thanks .. I will try again!
I made these but had trouble cutting them, when I cut them filling spilled out. It said the special cutter was optional, but that could be the problem or I just used to much filling.
Yes..too much filling, a sharp knife will work fine too.
After you put the second crust on top, did you press it down slightly? Not just at the outside edge, but make contact throughout, as you will be cutting throughout. Use just the 1 to 1-1/2 cups of filling, but make sure you have contact prior to egg wash and cutting. It would probably behoove you to chill it all prior to cutting and baking. Traditionally, after you assemble a pie, you chill it before baking so that the fat in the crust is once again cold.
Your ideas are consistently inspiring! Thank you!
Made these yum then tried blueberry filling felt like a kid when I was stirring a bowl of vanilla ice to soften and dip with blueberry ran out a lot but still good. Thanks
The heck with fruit – I’m going to try this with Nutella!
OH YEAH!
I, too, was excited to try these — even went to Williams-Sonoma to buy the fluted pastry wheel and the fancy coarse sugar. Just as others have mentioned, this recipe took about 20 minutes to cook. Even one cup of apple pie filling was enough to ooze out the sides, but when I reduced it a bit more, the “fries” had very little apple flavor. The caramel sauce made them edible. Sorry, however, I won’t be making these again. So disappointed.
Sorry to hear that..I’ve made them so many times and never had one leak. Not sure why yours had no flavor…strange. 🙁