** “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! 🙂
Wow… after reading over the comments — ovens do vary.
I suggest getting an oven thermometer and check your oven temp with it then adjust accordingly whether your oven is running a little “low” or “high” in degrees.
BUT… would you mind adding “parchment paper” and “about how many this makes” to recipe. 🙂
Photos look so yummy!
You’re right, and I added that info~thank you! 🙂
I would either bake these according to pie crust directions or at a higher temp, if baked at 350 it will take about 20-24 minutes
YUMMY! I made these yesterday to reward my husband for doing such an awesome job shoveling 🙂 We both loved them. I didn’t have the course sugar so I just used regular sugar – so delicious. I will definitely keep the apple pie cans on hand so I can make these when company drops in. Thanks for the great post!
I can not wait to make these apple pie fries!! Absolute genius..and I love the name! 🙂
i see no frying in this recipe…and the recipe is called apple pie fries….
You are correct…
I really like the idea of this but I am quite disappointed with the recipe, it’s not just this recipe and I apologize for writing it on here when I know that its actually something that happens quite a lot now, but since when has it been a thing to consider “Package of Pillsbury Refrigerated pie Crust” part of a recipe, shouldn’t a recipe tell you how to make Pie crust and include it in the process, the same with the Apple pie filling. Does it just take up too much space?
So sorry you’re disappointed with my use of shortcuts…yes, it is still part of a recipe if you use packaged ingredients. I’m assuming you don’t churn your own butter from cream that you used from milk that you got from your own cow? Feel free to take my ideas and make the recipe as labor intensive as you’d like. I’m just as happy to inspire… 🙂
I KNOW how to make a pie crust AND pie filling but I really don’t need to make my own for EVERYTHING. I appreciate recipes that figure that I might want to “whip-up” something quick, easy and different.
If I feel the need to make my own pie crust and/or filling, I can do so and STILL get a similar result but this short cut is exactly what I’m looking for, today.
Amen! 🙂