✔ Updated · added the pre-1992 fried pie story and an “Is it still on the menu?” note
My McDonald's apple pie recipe is a copycat take on the drive-thru classic: a thick, cinnamon-spiced apple filling sealed inside flaky puff pastry, fried until crisp and blistered. Apple season is the time to make a batch, rolled in cinnamon sugar while warm.
At a glance
The one tip that matters: Cool the filling completely and chill the shaped pies for 15 minutes before frying. Cold pastry around a cold filling seals tight and puffs up crisp.
The key is a filling thickened with a little cornstarch and cooled completely before it goes into the pastry, so the pies seal well and don't leak. Prefer the oven? The same pies bake beautifully at 400°F (200°C). Serve them warm on their own, with vanilla ice cream or with a drizzle of caramel.
Why You'll Love These Apple Pies
- Crisp, blistered pastry with a thick, jammy cinnamon apple filling that stays put.
- Fried or baked: fry for the classic crackly shell, or bake at 400°F for an easier, lighter version.
- Freezer-friendly: shape a batch, freeze the pies raw and cook them whenever a craving hits.
What Makes McDonald's-Style Apple Pies Different?
The drive-thru apple pie is a rectangular hand pie rather than a sliced pie: a small, sealed pastry pocket with a thick, cinnamon-spiced filling of diced apples. Depending on the country, it comes either fried, with a crackly, blistered shell, or baked, with a lattice-style top and a sprinkle of sugar.
This copycat version uses store-bought puff pastry for big, flaky blisters, a quick stovetop filling thickened with cornstarch so it slices clean, and a roll in cinnamon sugar (my favorite part) for a crunchy finish. For more drive-thru favorites, browse our McDonald's copycat recipes.
Is the McDonald’s Apple Pie Fried or Baked?
In the US, the everyday pie is baked. McDonald’s swapped the original fried pie for a baked one in most of the country in 1992, which Fox Business puts down to growing concern about fat and cholesterol.
Then this summer the fried pie had its moment. On June 16, 2026, McDonald’s announced fried apple pies would be back at most US restaurants for a limited time from June 23, to celebrate America’s 250th birthday (ABC7, June 16, 2026). It was a limited-time run, so check the McDonald’s app for what your local restaurant has right now.
Missed it? I nearly did. That’s exactly why this recipe fries: you get the crackly, blistered shell any week of the year, and the baked option in the recipe card gets you close to today’s version.
Menu info checked October 2026; varies by location.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
The Pre-1992 Fried McDonald's Apple Pie
McDonald's first put the apple pie on its menu in 1968, the same year as the Big Mac. It was developed by a franchisee in Tennessee, and it was fried, with that bubbly, blistered crust people still talk about. Then in 1992, in most of the US, McDonald's switched to a baked pie, as people were paying more attention to fat and cholesterol.
Is the fried apple pie still on the menu? The everyday US pie is baked. The fried version has had short US comebacks since, and some countries still fry theirs. Checked in October: limited-time items come and go, so check the McDonald's app near you.
This recipe gives you the fried style at home: the pies fry at 350°F for 2 to 3 minutes per side until deep golden and blistered, and there's a baked option in the card if you'd rather skip the oil. My version uses puff pastry, so it's my own take on the old fried pie, not the original dough.
The fried apple pie is number 1 on my countdown of discontinued fast food items you can still make at home, and the rest of the lost menu is in my list of discontinued McDonald's items.
Tips for Success
- Thicken and cool the filling. A tablespoon of cornstarch turns the apple juices into a glossy syrup, so the filling stays inside the pastry. My first batch leaked everywhere because I skipped the cooling. Warm filling softens puff pastry and causes leaks, so let it cool completely.
- Keep the pastry cold. Thaw puff pastry in the fridge, work quickly and chill the shaped pies before cooking. Cold butter layers are what make the pastry puff and blister.
- Seal well. Leave a 1/2-inch border, brush it with egg wash, press out the air and crimp firmly with a fork. Small slits on top let steam escape so the pies don't burst.
- Watch the oil temperature. Use a thermometer and keep the oil between 340 and 360°F (170 to 180°C). Too hot and the pastry browns before the inner layers cook; too cool and the pies turn greasy.
- Coat while warm. Roll the pies in cinnamon sugar within a minute of draining so it sticks. For baked pies, sprinkle the sugar on before they go in the oven.
Stir 3 tablespoons of thick caramel into this filling and you have my Taco Bell Caramel Apple Empanada copycat.
McDonald’s Apple Pie (Copycat)
8
pies30
minutes25
minutes390
kcal1
hour40
minutesCopycat McDonald’s apple pies: diced Granny Smith apples cooked with brown sugar, cinnamon and a little cornstarch into a thick filling, sealed in puff pastry pockets, fried at 350°F until crisp and blistered (or baked) and rolled in cinnamon sugar.
Ingredients
- Apple Filling
450 g Granny Smith apples, peeled, cored and cut into 1/4-inch dice (about 3 medium)
14 g unsalted butter (1 tablespoon)
65 g light brown sugar, packed (1/3 cup)
25 g granulated sugar (2 tablespoons)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon fine salt
1 tablespoon lemon juice
1 tablespoon cornstarch, mixed with 2 tablespoons cold water
- Pastry
2 sheets frozen puff pastry sheets, thawed in the fridge (one 17.3 oz package)
1 large egg, beaten with 1 tablespoon water (egg wash)
- To Fry and Coat
1 liter vegetable or canola oil, for frying (about 4 cups)
50 g granulated sugar (1/4 cup), for the coating
1 teaspoon ground cinnamon, for the coating
Directions
- Make the Filling
- Peel, core and cut the apples into small 1/4-inch dice so they soften quickly and fit neatly inside the pies.
- Melt the butter in a medium saucepan over medium heat. Add the apples, brown sugar, granulated sugar, cinnamon, nutmeg, salt and lemon juice and cook, stirring often, for 6 to 8 minutes, until the apples are just tender.
- Stir in the cornstarch slurry and cook for 1 to 2 minutes more, until the juices turn thick and glossy. Spread the filling on a plate and let it cool completely, about 30 minutes. Warm filling melts the pastry.
- Shape the Pies
- Unfold the cold puff pastry on a lightly floured surface and roll each sheet gently into a 10-inch square. Cut each sheet into 4 squares, for 8 in total.
- Spoon about 3 tablespoons of filling onto one half of each square, leaving a 1/2-inch border. Brush the edges with egg wash.
- Fold the pastry over the filling to make a rectangle, press out any air and crimp the edges firmly with a fork. Cut 2 or 3 small slits in the top of each pie and chill them on a lined tray for 15 minutes so the pastry firms up.
- Fry and Coat
- Heat 2 inches of oil in a heavy pot or deep skillet to 350°F (175°C). Mix the 1/4 cup sugar and 1 teaspoon cinnamon in a shallow dish.
- Fry 2 or 3 pies at a time for 2 to 3 minutes per side, until deep golden and blistered. Keep the oil between 340 and 360°F so the pastry cooks through before it browns.
- Drain the pies on a rack over paper towels for 1 minute, then roll them in the cinnamon sugar while still warm. Let them cool for 10 minutes before eating, since the filling stays very hot.
- To bake instead: brush the chilled pies with egg wash, sprinkle with the cinnamon sugar and bake on a parchment-lined sheet at 400°F (200°C) for 20 to 24 minutes, until puffed and deep golden.
Notes
- A dusting of cinnamon sugar will take these apple pies over the top. Mix some cinnamon and granulated sugar in a bowl, and sprinkle it all over the pies right after removing them from the oil. This will make them even more delicious.
- You can try adding some butter in the apple mixture while cooking for a creamier filling.
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Make Ahead, Freezing and Reheating
- Make the filling ahead: refrigerate it in a covered container for up to 3 days. A cold filling is easier to spoon and seal.
- Freeze unbaked pies: freeze the shaped, unfried pies on a tray until solid, then bag them for up to 2 months. Fry from frozen at 340°F, adding 1 to 2 minutes per side, or bake from frozen at 400°F for 25 to 30 minutes.
- Store cooked pies: airtight at room temperature for 1 day, or refrigerated for up to 3 days.
- Reheat: 5 to 8 minutes in a 350°F oven or an air fryer brings back the crunch. Avoid the microwave, which makes the pastry soft.
Variations
- Air fryer: brush the chilled pies with egg wash and air fry at 375°F for 10 to 12 minutes, turning once, until golden.
- Pie crust version: use refrigerated or homemade pie crust for a sturdier, less flaky shell.
- Shortcut filling: chop up 2 cups of canned apple pie filling and add an extra 1/2 teaspoon of cinnamon.
- Caramel apple: serve with warm caramel sauce or our caramel apple dip.
- Other fruit: swap half the apples for diced peaches or cherries, keeping the cornstarch the same.
- Baked, like today’s US pie: cut 4 or 5 short diagonal slits across each chilled pie, brush with egg wash, sprinkle with cinnamon sugar and bake at 400°F for 20 to 24 minutes. Lighter and less blistered, but that sugary top crackles when you bite in.
- Mini apple pie bites: cut each pastry sheet into 9 squares instead of 4, use about 1 tablespoon of filling in each and fry for 1 1/2 to 2 minutes per side. You’ll get 18 little pies, which vanish at parties in my house faster than the full-size ones.
Love McDonald’s pies? Around the holidays, try our McDonald’s Holiday Pie copycat: flaky pastry, vanilla custard, sugar glaze and rainbow sprinkles.
Frequently Asked Questions
Can I bake these apple pies instead of frying them?
Yes. Brush the chilled pies with egg wash, sprinkle with cinnamon sugar and bake on a parchment-lined sheet at 400°F (200°C) for 20 to 24 minutes, until puffed and deep golden. Baked pies are a little less blistered than fried ones but still flaky and crisp.
What apples are best for a McDonald's-style apple pie?
Granny Smith apples are the best choice because they stay slightly firm and their tartness balances the sweet filling. You can mix in a sweeter apple such as Golden Delicious, Honeycrisp or Fuji for a softer, sweeter filling.
Why did my apple pies leak while frying?
Usually the filling was warm or too runny, the pies were overfilled, or the edges weren't sealed. Thicken the filling with cornstarch, cool it completely, use about 3 tablespoons per pie, and brush the edges with egg wash before crimping firmly with a fork.
Can I use pie crust instead of puff pastry?
Yes. Refrigerated or homemade pie crust makes a sturdier, less flaky hand pie that is closer to a classic fried pie. Roll it to about 1/8 inch thick, cut rectangles, fill and seal the same way, and fry or bake until golden.
How do you store and reheat leftover apple pies?
Keep cooled pies in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Reheat them in a 350°F oven or an air fryer for 5 to 8 minutes to re-crisp the pastry. The microwave makes them soft.
Why did McDonald’s stop frying its apple pies?
McDonald’s switched most US restaurants to a baked apple pie in 1992, in response to growing concern about fat and cholesterol. The fried pie came back for a limited time from June 23, 2026, for America’s 250th birthday. If you miss the fried one like I do, this recipe fries at 350°F for that blistered shell.
Can I make McDonald’s apple pies in the air fryer?
Yes. Brush the chilled pies with egg wash, sprinkle them with cinnamon sugar and air fry at 375°F for 10 to 12 minutes, turning once, until deep golden. I cook 3 or 4 at a time so the hot air can move around them. Let them cool 10 minutes, since the filling stays very hot.
Can I freeze McDonald's-style apple pies before cooking?
Yes. Freeze the sealed, uncooked pies on a tray until firm, then bag them for up to 2 months. Fry or bake them straight from frozen, adding 2 to 4 minutes, until the pastry is deep golden and the filling bubbles.
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