** “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! 🙂
Great idea and so many varieties can be made… I am making them with cinnamon sugar filling and dipping them in a cinnamon roll cream…
Hi Amy, I really what to make these but im from New Zealand and we dont have pre maid pie crust, what is the pie crust? Is it a kind of pastry? I can make most things just dont know what kinda pastry it would be?
You can make a simple from scratch pie crust. 🙂
Im a kiwi too! Ive made these before using pre rolled sheets of edmonds puff pastry that you can get at any of our supermarkets, and the premade canned pie filling from countdown, cause im a little lazy that way. Haha
How could I make the apple pie filling from scratch?
I use green apples – just boil them with a little water and some brown sugar (sorry, I don’t measure much). Just like caramelising. I use this method for all recipes that use apples.
How many calories?
this not something you count calories on just enjoy 🙂 in moderation :))>>
Hi! I made these, even after reading through the comments. I too found that a higher temp worked better for me as did using less filling. I used about 3/4 cup (made 1 full but ended up snacking on some 😉 ) total and had very little seepage when cutting. I did happen to have sanding sugar on hand but I also had some Sweet Apple Sprinkle from Pampered Chef which I used as well! It’s delicious and I thought if I had the same “no taste” issue as an above commenter at least I had that sprinkled on it! After about 15 minutes at 450 they were done for me! They turned out pretty well! This is a really really great idea!
Could you please tell me, did you cut them when they were cooled down? I see a lot of the comments says It oozed out and even before I read the comments I was wondering what stops that because the sides wouldn’t “seal’ when cutting them because the filling is all over the pie crust, even some of the pics looks like it seeped out. Thanks
Cut them before baking…make sure your filling is in a thin layer. I had zero mess. 🙂
What else can i use instead of egg was cause we don’t eat them.
try using a milk wash. (good for browning – not as shiny as egg wash)
make many batches of these with several changes. They have become something everyone in the family asks for. I did do the recipe as said the first time.. but not as good as could be these are several ways I have mixed it up. Apple sauce… same texture as using the pie filling and much easier just add more cinno-sugar same taste cheaper and easier. Want sauce to dip in ?? take the apple sauce or pie filling puree and mix in some carmel topping… tastes great and gives you more apple flavor… I have used fresh blue berries, raspberries and cherries… just put in a pot with a small amount of water and some sugar heat till bubbly then use a potato masher… let cool a bit and use as a filling (and dip too!!) Basically I made homemade jam/pie filling with a lot less fluid. Great recipe fun and very easy to do…. I do recommend following the heating directions with the box of pie crust you get this recipe has the heat way too low… I generally cook for 10 mins or less on 425… then one minute under the broiler. nice a crispy…. and soft and fluffy on the inside…
I made these today and they are really good. I used caramel apple pie filling and i used to much- tried to keep it thin but mine leaked a little bit also. But they are still good with caramel dip, my family loved them. I will make them again using less filling and also try different flavors. I got my pastry wheel at Bed,Bath and Beyond for $5.00 and it worked great! Thanks for the recipe!
So I made these. The recipe called for a cup and a half of the filling which I found is too much and it seeps out the sides when cut and made it difficult to transfer to the baking pan. So to those out there…you really only need about a half a cup of filling.
You are a genius, and I am about to gain 10 pounds!!
Lol..well, thank you! 🙂
Well, I’m sure there are recipes you can get to help get rid of it later 🙂
This looks AMAZING!!!
Just saw this pinned on my Facebook……..so easy and looks great. I am going to try this soon.
I was doing good until the caramel was dripping down. Now I’ve got to make these. Thank you.
This is going to be more calories than pie when you dip it in caramel.
Yep…! 🙂
Looks good going to try them also with different flavors. Just one question i don’t like eggs/milk for basting, WHAT ELSE CAN I BASE WITH FOR COATING.
Thank you!
Hmmm..all you really need is something so the Sugar sticks, maybe just a light brushing of water?
Or melted butter. it would help with the browning
Pizza cutter would work great for cutting them too, you just wouldn’t get the pretty edges is all .
Hi we dont have fresh pie crust in this country (uk) would puff pastry or short crust pastry work?
Look up Pie Crust on the internet and you should get a lot of answers. Puff pastry would not and short crust is I think too heavy.
I bet using natural cinnamon apple sauce would work awsome!