Most people go to McDonald’s for burgers and fries. The really smart ones, however, are getting apple turnovers. The crispy dessert filled with syrupy apples is one of the best things on the menu at the fast-food franchise, but why look for a drive-thru when you can make ‘em yourself?
Ingredients:
- 1 package of frozen pie dough, thawed
- 2 medium Granny Smith or Pink Lady apples
- 1 large egg
- 1 tablespoon unsalted butter
- 1 ½ teaspoons all-purpose flour
- 6 cups vegetable or canola oil (for deep frying)
- ½ x teaspoon ground cinnamon
- ¼ x cup packed light brown sugar
- 1 x tablespoon water
- 1 x pinch of kosher salt
Instructions:
- Peel, halve, and core the apples, then chop into half-inch pieces until you have 2 cups.
- Melt 1 tablespoon unsalted butter in a medium frying pan over medium heat and cook for 3 to 4 minutes, until starting to lightly brown. Add the apples, cinnamon, and salt. Sauté, stirring occasionally, for 6-7 minutes, until the apples are almost tender.
- Add in the brown sugar and water. Stir for around 20-30 seconds, until the sugar is melted and the liquid is bubbling. Add in the flour and stir until absorbed, then turn off the heat.
- Divide and scoop the filling onto a large plate into 6 portions. Refrigerate them for at least 15 minutes, until cooled to the touch.
- Line a rimmed baking sheet with parchment paper and lightly flour a work surface.
- Roll out one pie dough into a 1/8-inch thick round that’s at least 11 inches wide.
- Trim the edges so that you have an 8-inch square, then cut in half to form 2 rectangles. Position the rectangles with a longer side closer to you. Make 2 vertical cuts in each half, spacing them equally apart. If the dough gets too soft at any point, refrigerate for 10 minutes before resuming. Transfer the rectangles onto the baking sheet in a single layer.
- Do the same to the second pie dough, refrigerating them until firm.
- Beat 1 large egg in a small bowl with a fork, then brush a thin layer onto 6 of the dough rectangles.
- Transfer a portion of the filling onto each rectangle, gently arranging the filling into an even layer, leaving a 1/4-inch border. Top each one with a second rectangle and press down with your fingers to seal the top and bottom dough together, making sure to go all the way around.
- Refrigerate the pies while you heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until 375°F.
- Place the pies in the hot oil, gently flipping the pies every minute or so with a slotted spoon until golden brown all over and crisp. You can do 3 at a time.
- Once fully golden, transfer to a wire rack and allow to cool for at least 5 minutes before serving.
