** “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! 🙂
Yummy!!!, these are amazing.
I am thinking of Peach pie filling as well. I have some apples that I might sauce myself and use because I find apple pie filling to be too sweet.
I was also thinking of blueberry, but not sure I would want a caramel dipping sauce for that. Any ideas as to a good dipping sauce for Blueberry?
I should think that a simple vanilla frosting would be good with the blueberry.
Instead of using an egg wash, could you use milk? Or even just a bit of water?
Love these! Definitely recommend! But beware, messy!
I am going to make this and use cinnamon sugar on top instead of salt
YUM~ although I didn’t use salt..it is Sugar to mimic the typical salt on fries! Love your Cinnamon idea! 🙂
I just discovered this recipe this morning so I haven’t tried them yet, but I am diabetic. Therefore, I am going to skip the sugar “salt”, and I’m going to use “no sugar added” apple pie filling and add a little cinnamon. For the caramel dipping sauce I am going to use Sugar free caramel ice cream topping ~ I often use this just to dip apple slices in. For those who want to use something different than caramel for a different flavored filling, you might consider a a fruit flavored cream cheese or thinning down a friut spread of jam.
I’m heading to the store right now to get my ingredients! Thanks!
I just made them and we enjoyed them tremendously!!! I think I could have used a smidgen less filling. I bought a tool @ WalMart made by Wilton (the cake decor co) called a Fondant Cutter & Embosser. Little white plastic thing with a couple of interchangeable wheels and it cost less than $3. It sealed the edges as it cut ~ but this is why I think I could have used a little less because some of them did leak a little…but no big deal.
I’m considering trying a chunky no sugar added applesauce next time if I can find on. The no sugar pie filling was excellent, but the applesauce would just save the food processor step…..it looks like applesauce when it’s done anyway.
I highly recommend this recipe for a great snack. We loved it!
Great ideas! So happy you enjoyed them. 🙂
I just wanted to share that when I bought my pie sheets that I bought one pkg of the store brand and one pkg of the well known manufacturer’s brand. I wanted to be able to compare them.
The can of apple pie filling is enough for 2 two batches…..so I made our second round last night. This time using the store brand pie crusts.
We were much happier with the outcome of the well known brand. It was flakier and just seemed to bake to a nicer crust. There was $1 difference in price, but it definitely was a noticeable outcome difference.
YES~~ When it comes to Pie Crust..name brand is the BEST choice! 🙂
Hi, I was wondering: What sort of pie crust is Pillsbury exactly?
I really wanna do this because it looks delicious, but I’m German so buying the crust you recommended is sort of out of the question, so I’ll have to buy another or just make my own.
So… is it like flaky/pastry? Or a different kind? Help?
Pillsbury’s just a brand name, it’s a bog-standard flour, lard and water short pastry.
Why not cut them right on the cookie sheet?
I just made these. I did turn my oven up to 425 degrees too cook & it took them about 17 minutes to cook & get golden & firm enough to handle. They are so good! I cut my apple pie filling up with a knife. There were larger chunks than applesauce, but it was still fine & it spread well. It didn’t take much at all, really. Then cut it up with a straight edge pizza cutter. Worked fine! They were served after dinner with a scoop of vanilla ice cream, caramel drizzle & a small bit of what was left of the apple filling . It was a HUGE hit! Thank you so much. I’ll definitely be making these again! Quick & easy recipes that are delicious are my favorite.
YAY! 🙂
FYI>>>> Sparkle sugar is a shiny coarse SUGAR…it is in no way SALT.
I make these, but dont use the apple pie filling just apple pie spice, or cinnamom and sugar sprinkled on the top- cut into to strips and bake for about 10-15 min. Only 1 layer . Use the to dip in ice cream, blended pie filling, etc or great to just eat as a snack. My boys always loved them 🙂
Apple, peaches, pumpkin pie… anything could go in there… yummy!