Good things can come from bad things. Because of a kitchen disaster, I not only have these Baked Apple Pie “Fries” for you, I also have a giveaway – FOUR mini food processors from Cuisinart worth A$130 each! (US, Aus and UK) (Giveaway now closed, winners listed below!)
I only wish I had the foresight to take a photo when I was making the Satay Chicken with Peanut Sauce and it went drastically wrong. In preparation for sharing that recipe, I tested out a few of my favourite peanut sauce recipes, trying to decide which to share.
One of the recipes called for simmering the sauce before pureeing it. I FORGOT that pureeing hot liquid = disaster. Do you know what happens when you do this? Let me describe it.
a) The lid blew off the food processor
b) The extreme force of heat being whizzed at a high speed cracked the food processor container
c) I was covered in peanut sauce – my top, face, even in my hair. The “explosion” was so great, I even had satay sauce on my ceiling.
Add to that, a broken food processor. I can’t live without a food processor. Hummus is part of my staple diet. A normal person would head out to purchase another food processor. However, as a blogger, I reached out to Cuisinart – and what do you know? They were more than happy not only to send one to try out, but also offered to contribute a couple to give-away to my readers! (America, UK and Australia….sorry to the rest of the world!!)
I ♥ Cuisinart!
I have restricted counter top space which is reserved only for my most used appliances. Toaster, kettle, coffee…the essentials. Now added to this is my stylish new Mini Cuisinart Food Processor. Look at it! Isn’t it gorgeous? Sleek, so powerful and because it’s mini, it’s so space efficient!
And I have FOUR of these to giveaway!! FOUR!! Enter below!!
I can’t think of a better recipe to share with you using my favourite new kitchen appliance than these Baked Apple Pie Fries. I found this recipe from Made From Pinterest on Pinterest (cool blog name, huh?!) and it sure sounded easy enough – spread pureed filling on pastry, top with another piece of pastry, then cut.
I don’t know whether I am just cursed, but when I cut it, the filling squirted out the sides which not only made the pastry really messy but also meant there was hardly any filling inside!
So I amended the recipe somewhat. I freeze the pastry after it has been sandwiched with the filling so that way, you can cut perfect fries with plenty of Apple Pie Filling. Yee ha!
Look at how much filling there is when you do it that way! PS This is pre-baking
These little babies are so yummy, they are easy to munch away on plain but honestly, having a Salted Caramel Dipping Sauce is a fabulous accompaniment. Just like fries with ketchup sauce, eh?
PS Don’t forget to enter the giveaway to win one of FOUR Cuisinart Mini Food Processors worth A$130 each! Enter below the recipe.
PPS This is not a sponsored post! Cuisinart Australia had no idea who I was until I called them and asked if they would be so kind to give me a couple of mini food processors for my readers. If you want to see the other great products they have, you can check them out here!
PPPS Does this sight make your knees weak too? Dripping caramel…..sweet tart apple pie filling sandwiched between soft pastry…..
- 1¼ cups canned Apple Pie Filling (increase to 1¾ cups if using US refrigerated pie crust) (Note 1)
- 3 tbsp sugar (your choice - white, brown, raw) (Note 2)
- ¼ tsp cinnamon
- 2 sheets frozen shortcrust pastry (25cm/10" square) (do not thaw) OR 14 oz refrigerated pie crust (Note 1)
- 1 egg
- 2 tbsp sugar granules (or ordinary sugar) (optional - for sprinkling)
- Oil spray
- 1 cup caster sugar
- ⅓ cup water
- ½ cup heavy cream (not whipped)
- ¼ tsp salt
- 1 tbsp unsalted butter
- Place Apple Pie Filling, sugar and cinnamon in the food processor and whizz until smooth.
- Working quickly so the pastry does not defrost, place one sheet of pastry on a cutting board or other flat surface. Spread the filling over the pastry, leaving a thin border. Place the other sheet on top. Brush with egg wash, sprinkle with sugar granules (if using) then place the pastry in the freezer for at least 1 hour (Note 3).
- Preheat oven to 180C/350F. Spray large baking tray with oil (or 2 small ones).
- Remove pastry from the freezer. Let it defrost for 5 to 10 minutes, until the pastry is softened - it doesn't need to thaw completely but it can't be frozen stiff otherwise it will crack when you cut it. DO NOT let the pie filling defrost!
- Use a large knife to cut it into "fries". I cut mine into 12 strips vertically (2cm / ⅘" wide) then 3 horizontally (8cm/3" long) to make 36 fries.
- Carefully transfer to baking tray and set them aside to come to room temperature while the oven heats up.
- Bake for 15 to 25 minutes, until golden brown on top. (Note 4)
- Remove from oven, let it rest for 5 minutes then transfer to cooking rack.
- Serve with Salted Caramel Sauce.
- Place sugar and water in a small saucepan over high heat. Swirl the pan to help the sugar dissolve easily but do not stir. Let it come to a rapid simmer and cook for around 3 to 4 minutes until it turns a light golden brown.
- Remove from heat and CAREFULLY and slowly pour the cream in (it will bubble and froth slightly pour slowly). Whisk to combine. Then add the salt and butter and whisk again.
- Serve with Apple Pie Fries.
Yes, being the nerd that I am, I did a calculation of the surface area of US pie crusts (which is round) compared to Australian shortcrust pastry (which is square) to determine how much extra filling to use. You could also adjust the sugar and cinnamon, but I don't think it's necessary.
2. Apple Pie Filling here in Australia is quite tart. So I like to add sugar to it. I don't have a heavy sweet tooth, so it does not make it overly sweet. 3 tbsp of sugar across 36 Apple Pie Fries is not very much sugar per fry! But if your Apple Pie Filling is sweet, feel free to omit the sugar.
3. The purpose of freezing is to solidify the filling which stops it from squirting out when you cut it.
4. I find shortcrust pastry cooking times differ quite significantly from brand to brand. Hence the fairly wide baking time. Also, the baking time will be impacted by whether you let the pastry and filling come to room temperature before popping them in the oven.
- The Apple Pie Fries will keep for around 2 days in an airtight container but I think the best way to store them is in the freezer. Then just pop them in the oven to crisp up again.
- The Salted Caramel Sauce will keep for 2 weeks in an airtight container in the fridge.
Nutrition per “fry”.
Nutrition for Salted Caramel Dipping Sauce per “fry”, assuming all the caramel sauce is used (which is not likely).