Apple Pie Fries are the ultimate snackable version of everyone’s favorite fall dessert. These sweet, buttery sticks are everything you love about traditional apple pie—only crispier, easier to share, and even more fun to dip in salted caramel sauce. I’m Jackson Loopfield, and today, I’ll show you how I turned a nostalgic comfort dish into a playful bite-sized treat. This post includes my step-by-step recipe, tips for keeping your fries perfect, and answers to top questions people ask about apple pie fries and fried pies in general.
The Story Behind My Favorite Fall Treat
Apple Pie Fries and a College Kitchen
Apple Pie Fries first happened by accident. Back in college, I had some leftover canned apple pie filling, a forgotten box of frozen pastry, and no desire to wash dishes. I spread the filling, sandwiched it with crust, sliced it like fries, and threw it in the oven. The result? A golden, flaky, cinnamon-sugar dream. Over the years, I’ve fine-tuned the method (and added a killer caramel sauce), but that lazy fall evening was the start of something delicious.
Since then, Apple Pie Fries have become a signature in my kitchen. When I make them, I always think of the messy dorm room and how creativity was born from limited ingredients. These days, I bake them alongside other quick seasonal sweets like Pumpkin Fudge and Date Caramel Apples, both of which capture that same cozy vibe.
A Sweet Twist on Tradition
Apple Pie Fries aren’t just adorable—they’re incredibly practical. No slicing, no waiting for a whole pie to cool, and no forks needed. They’re perfect for potlucks, lunchboxes, and even as a topping for ice cream. They also make great use of store-bought crust and filling, which means you can whip them up without baking from scratch. If you’ve tried our Pumpkin Muffins or Invisible Apple Cake, you’ll know we love fuss-free recipes with big payoff.
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Apple Pie Fries – The Irresistible Fall Dessert You Need
- Total Time: 1 hour 45 minutes (including freeze time)
- Yield: 36 fries 1x
- Diet: Vegetarian
Description
Apple Pie Fries are the crispy, dippable twist on classic apple pie. With a flaky golden crust and sweet apple filling, they’re perfect for dipping in homemade salted caramel sauce.
Ingredients
1 1/4 cups canned Apple Pie Filling (or 1 3/4 cups for US crust)
3 tbsp sugar (white, brown, or raw)
1/4 tsp ground cinnamon
2 sheets frozen shortcrust pastry (10″ square) or 14 oz refrigerated pie crust
1 egg
2 tbsp sugar granules (optional)
Oil spray
Salted Caramel Sauce:
1 cup caster sugar
1/3 cup water
1/2 cup heavy cream
1/4 tsp salt
1 tbsp unsalted butter
Instructions
1. Blend the apple pie filling, cinnamon, and sugar in a food processor until smooth.
2. Lay one frozen pastry sheet on a board. Spread the filling evenly, leaving a small border.
3. Top with second pastry sheet, brush with egg wash, sprinkle sugar, and freeze for 1 hour.
4. Preheat oven to 350°F (180°C) and spray baking sheet with oil.
5. Let pastry sit 5–10 minutes to soften slightly. Cut into fry-shaped strips.
6. Place fries on tray, bake 15–25 minutes until golden brown.
7. Let cool slightly before transferring to a rack.
8. For caramel sauce: Heat sugar and water over high heat until golden.
9. Remove from heat and slowly whisk in cream, then butter and salt.
10. Serve fries with caramel sauce.
Notes
For crisp fries, avoid over-thawing the pastry.
Store leftovers in a sealed container; reheat in toaster oven for best texture.
Freeze raw or baked fries for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 fries
- Calories: 180
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg
Keywords: Apple Pie Fries, fall dessert, easy pastry, caramel dipping sauce
Ingredients, Prep, and The Baking Magic
What You’ll Need for Apple Pie Fries
Here’s a breakdown of the ingredients:
- 1 1/4 cups canned apple pie filling (or 1 3/4 cups if using US-style crust)
- 3 tbsp sugar (white, brown, or raw)
- 1/4 tsp ground cinnamon
- 2 frozen shortcrust pastry sheets (or 14 oz refrigerated pie crust)
- 1 egg (for egg wash)
- 2 tbsp sugar granules (optional for sprinkling)
- Oil spray
Salted Caramel Sauce:
- 1 cup caster sugar
- 1/3 cup water
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1 tbsp unsalted butter
This recipe is super flexible. You can adjust the sweetness, add nutmeg for warmth, or even toss in chopped pecans for a bit of crunch. Just like our Pumpkin Streusel Muffins, these Apple Pie Fries let you tweak to your taste.
Step-by-Step Instructions
- Make the Filling Base: Add apple pie filling, cinnamon, and sugar to a food processor. Pulse until smooth.
- Prep the Pastry: Keep the crust frozen. Lay one sheet on a flat surface, spread the filling, and top with the second sheet. Brush with egg wash, sprinkle sugar, and freeze for 1 hour.
- Cut the Fries: Preheat oven to 350°F (180°C). Let the pastry soften just enough to cut. Slice into 2cm wide x 8cm long fry-shaped pieces.
- Bake: Arrange on a greased baking tray. Bake for 15–25 minutes until golden brown.
- Make the Sauce: Heat sugar and water over high heat. Once golden, remove from heat and whisk in cream, butter, and salt.
- Serve: Let the fries cool slightly and dip into warm salted caramel sauce.
Want another easy sweet to serve with this? Try Apple Pie Cookies for a chewy twist.
Tips to Avoid Soggy or Burnt Apple Pie Fries
Don’t Thaw the Pastry Too Much
It’s tempting to fully thaw the crust for easy cutting, but that’s where things can go wrong. If the pastry gets too soft, it sticks and rips. Too frozen, and it cracks. Let it sit for about 7 minutes—just enough to become workable.
Avoid watery fillings, and never skip the freeze step. It’s the same principle behind making great Air Fryer Pumpkin Fries: freezing locks the filling in and helps the fries bake evenly.
Why They Turn Out Crispy Every Time
Apple Pie Fries bake faster than whole pies, and that’s part of their charm. The thin strips cook through quickly, and the egg wash helps them develop a golden crust. For added texture, sprinkle coarse sugar before baking. It creates that signature sparkle and crunch—just like on our Pumpkin Pie French Toast Bake.
If you’re baking for a crowd, double the batch and store leftovers (if there are any) in a sealed container. They reheat beautifully in a toaster oven.
Conclusion
Apple Pie Fries are the delicious middle ground between nostalgia and novelty. Whether you’re making them for a fall gathering or just for yourself on a chilly Sunday, they offer the comfort of apple pie with a crispy twist. And that caramel dipping sauce? It’s the finishing touch that takes them from good to amazing. Try serving these with Pumpkin Dump Cake for the ultimate dessert platter. Happy baking!
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Common Questions About Fried Apple Pies
Do Fried Apple Pies Need to Be Refrigerated?
Not right away. If you’re enjoying them within 1–2 days, keep them in an airtight container at room temperature. For longer storage, refrigerate them to maintain freshness. However, reheating in the oven (not microwave) keeps them crisp. The same goes for treats like Pumpkin Chocolate Chip Cookies—they’re better warm.
What Are Pie Fries?
Pie fries are thin, crispy strips made by sandwiching pie filling between layers of pastry and baking or frying until golden. Think of them as the fun-sized, dippable version of pie. They’re easy to hold, shareable, and great for dipping in sauces like caramel or whipped cream.
If you’ve ever made Pumpkin Crème Brûlée Cheesecake Bars, you know how fun deconstructed desserts can be.
How Long Can You Keep an Apple Pie Frozen?
Whole pies freeze well for up to 4 months. Apple Pie Fries can be frozen baked or unbaked. Flash freeze them on a tray, then store in a bag. Reheat in the oven to bring back the crispness. Avoid microwaving—it makes the pastry soggy.
What Are the Six Ways You Can Ruin Apple Pie Filling?
Too Much Liquid: Results in soggy crusts.
Under-seasoning: Skipping cinnamon or sugar makes it bland.
Over-blending: Can turn apples into baby food.
Using the Wrong Apples: Soft varieties break down too fast.
Skipping Thickener: Cornstarch or flour helps bind the filling.
Overbaking: Makes the filling dry and gummy.
These mistakes can be avoided with thoughtful prep, just like when making Pumpkin Banana Bread.