** “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! 🙂
My kiddos and I just made these with a pumpkin filling (pumpkin, brown sugar,spices). So yummy!! Thank you 🙂
I want to make these for the kids!
Is there a way to substitute the egg wash with something else? I work in a daycare and the kids would love these,but we have children with egg allergies.
Cream would work…I hope the kiddos love them! 🙂
Thank you so much for sharing this super fun recipe with us. I am always on the look out for new things to do with apples. I am sure these will be a family favorite.
Smile from across the miles.
Brinda Indiana USA
could I use puff pastry instead? We have a bunch of puff pastry left and lots of apples.
It’s worth a try~
Do they get soggy if you make them the night before!
I didn’t make them the night before, but I think they might!
Ok….we have a contest every year the day after TG using leftover turkey. I want to use my emulsion blender with turkey and apples for the filling! A little sweet and savory…..I think it might be a winner! Great recipe as is!
About how many do these make?
Like 2 dozen plus some. 🙂
After Thanksgiving, filled with leftover butternut squash (with cinnamon, nutmeg and a bit of sugar). Richer flavor than pumpkin in my opinion. And used home made pie crust from scratch which only took about 7 minutes and avoided a shopping run.
You need to correct the recipe and specify that you do need the special cutter. These turned out horrible because I followed the instructions you posted. If you don’t crimp/seal the edges, its going to leak. Remember, you are showing this to simple people who may not be bakers(as you clearly are). They smell wonderful and taste good but they look nothing like the picture. I like to think of myself as an above par baker-please don’t waste peoples money and time with false information.
If you look closely at the edges..you can see that they are NOT crimped in any way! The edges are purely decorative~ 🙂
Actually, not *purely* decorative. A ravioli style zig-zag cutting wheel presses the pastry together over a wider area, and does form a better seal.
I apologize,
It does appear that the crimping is decorative, but just let me say that you are an extremely talented photographer then because there is no way that leakage isn’t going to be on these things and less filing is going to mean no taste whatsoever. Great attention getter with the pic. but not so mouth watering tasting and perfect looking.
I was thinking of using some Christmas cookie cutters – we’ll see how that goes.
and Christmas colored sprinkles : )