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Learn To Prepare Tellwut Online Survey Takers Favourite Fast Food Dessert – Classic McDonald’s Apple Pie!

As American as apple pie is a saying that has been used as far as back as 1851. The actual origin of the buttery, flaky fruit filled dessert dates back centuries and has no specific country origin, however the first written account of apple pie dates back to 14th century England. Despite its transcontinental origins, 67% of Tellwut online survey takers have voted apple pie as the quintessential American dessert and 80% of Tellwut panel members said they enjoy the taste of apple pie. MistyMoonlight shares her favourite way to indulge in a slice, ” Apple pie without the cheese is like a hug without a squeeze. Gotta have the cheddar with the pie.” Taking a bite of a slice of sharp cheddar cheese can create a complimentary dimension of flavour, as many find that it balances out the acidity of the apple taste.   Various fast food chains across our great continent have attempted to put their own individual touch on this American classic from Taco Bell’s Caramel Apple Empanada to Burger King’s Dutch Apple Pie. The fan favourite taking 27% of the vote was the classic, McDonald’s Apple Pie. McDonald’s is known for adding slight variations while still keeping the same great flavour to their menu options, which is shown to have paid off – we asked panel members if they preferred McDonald’s pre-1992 apple pie preparation which was fried or their post-1992 spin to baking the pies – the majority of online survey takers have decided that baked is much better! TallNFunny writes, “I used to enjoy McDonald's fried apple pies and thought I'd never like the new baked ones as much, but they've grown on me. They should serve them in a bowl with soft serve on them!”   A few Tellwut panel members would rather choose to forego convenience and prefer to bake their own desserts. 29% of online survey takers have baked an apple pie within the past year, and 29% chose to use the tartness of Granny Smith apples to be their fruit filling. Almost a third of those surveyed also preferred to use store pre-pared crust. Apple pie can conjure up feelings of home and family; one panel member writes, “A neighbor brought us an apple pie years ago when our children were small. I think of that pie so often. It was the flakiest, best pie I have ever eaten.” Truly an American classic! Via From: Classic Snacks Made from Scratch © 2013 by Casey Barber Total Time: 2:00 Level: Easy Yield: 9 Serves: 9


  • 2 c. unbleached all-purpose flour
  • ¼ c. granulated sugar
  • ½ tsp. ground cinnamon
  • ¼ tsp. kosher salt
  • ¾ c. low-fat small-curd cottage cheese
  • 4 tbsp. chilled unsalted butter, cut into 1/2 inch cubes
  • 1 lb. Granny Smith apples
  • ¼ c. granulated sugar
  • 2 tbsp. unsalted butter
  • ¼ tsp. ground cinnamon
  • 4 tbsp. water
  • 1 tbsp. cornstarch
  • Vegatable or canola oil for frying (optional)


  1. Crust: Pulse flour, sugar, cinnamon, and salt together in a food processor for 5 seconds, until evenly mixed. Add cottage cheese and butter and process for about 30 seconds, until a soft dough comes together.
  2. Turn dough out onto a floured surface and gently press it into a round. Wrap it in plastic wrap and refrigerate for 30 minutes while you make filling
  3. Apple Filling: Peel and core apples, and cut them into 1/2-inch cubes. Toss in a 2-quart heavy-bottomed saucepan with sugar, butter, and cinnamon. Heat over medium heat until butter is melted, then add 2 tablespoons water. Cover and cook for 10 to 12 minutes, until apples are starting to soften.
  4. Whisk cornstarch with remaining 2 tablespoons water and add to softened apple mixture. Cover and cook for 1 to 2 minutes more, until liquid thickens and jells slightly. Remove from heat.
  5. If apples aren’t as mushy as you’d like them to be (the McDonald’s filling is akin to applesauce), you can use a potato masher to gently press them to your desired consistency. Let filling cool for 15 minutes
  6. Pies: If baking, preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or Silpat liners. If deep-frying, line a baking sheet with waxed paper. Return chilled dough to floured work surface and roll it into an 18-inch square about 1/8 inch thick. Use a pastry or pizza cutter to slice dough into 9 (6 by 6-inch) squares.
  7. Place a heaping tablespoon (more like 1 tablespoon plus 1 teaspoon) of apple filling on half of each square, then fold over to create a 6 by 3-inch pocket pie. Seal edges by crimping them tightly with your fingers. Place on a prepared baking sheet.
  8. If Baking: Slice 3 slashes across top of each pie. Bake for 25 minutes, until puffed and golden brown. Cool on a wire rack for 5 to 10 minutes before attempting to eat, lest you burn your mouth with molten apple filling.
  9. If Deep-frying: Refrigerate pies for 1 hour (or freeze for up to 3 months in a sealed container). Heat at least 2 inches of vegetable or canola oil to 350 degrees F in an electric deep fryer or large, high-sided pot. Line a baking sheet with paper towels and an upside-down wire cooling rack
  10. Add pies to hot oil straight from refrigerator or freezer and fry in batches as necessary until golden brown. Frying time will vary based on your equipment, but should take no more than 2 to 3 minutes per batch.
  11. Transfer to prepared baking sheet and let cool for 5 to 10 minutes before attempting to eat, lest you burn your mouth with molten apple filling.
Store pies in refrigerator in an airtight container for up to 3 days.