There’s something about a golden, hand-held apple pie that brings instant comfort. Especially the kind you grab from a McDonald’s window. Hot, sweet, and flaky enough to leave buttery crumbs on your lap. Whether you remember the fried original or swear by the newer baked version, this copycat McDonald’s Apple Pie recipe brings that nostalgic flavor straight into your kitchen. No mystery ingredients. No fast-food wait. Just soft cinnamon-spiced apples wrapped in a golden crust.
It bakes up quick, fills the house with warmth, and tastes like a hug in every bite.
Table of Contents
How to make Copycat McDonald’s Apple Pie
This version captures the essence of McDonald’s current baked apple pie. You still get a crisp pastry, gooey filling, and just enough cinnamon to make you want a second slice. If you want to recreate the older fried version, you can pan-fry them lightly in oil after sealing.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 6 pies
Calories per pie: Approximately 230 kcal
Ingredients, Instructions and Tips
Ingredients
For the filling
- 2 large Granny Smith apples, peeled and diced
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 half teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 pinch of salt
For the crust
- 1 package refrigerated pie crusts (comes with 2 rounds)
- 1 egg
- 1 tablespoon milk
- Extra sugar and cinnamon for topping
Instructions
- Preheat your oven to 375°F or 190°C and line a baking tray with parchment paper.
- In a small saucepan, combine the apples, sugars, cinnamon, lemon juice, salt, and water. Simmer on medium heat for 4 to 5 minutes until the apples soften.
- Stir in the cornstarch and cook for 1 to 2 more minutes until the filling thickens. Let it cool for a few minutes.
- Roll out your pie crusts and cut each round into 3 rectangles. You’ll have 6 in total.
- Place a spoonful of filling on one side of each rectangle. Fold over, seal the edges with a fork, and cut small slits on top.
- Beat the egg and milk together and brush the tops of the pies. Sprinkle with cinnamon sugar.
- Bake for 18 to 22 minutes or until golden brown. Let them cool slightly before serving.
What to Serve with the Dish
These pies are lovely warm on their own, but even better when you pair them with vanilla ice cream or a drizzle of caramel sauce. For a full nostalgic combo, serve them with hot black coffee or an old-school cheeseburger and fries. They also work great with a spoonful of whipped cream or a mug of warm apple cider on colder days.
Ingredient Substitutes
- Apple Type
Original Ingredient: Granny Smith apples
Substitutes:
- Honeycrisp or Pink Lady for a slightly sweeter pie
- Fuji or Gala if you like a softer filling
- Canned apple pie filling if you’re short on time
- Sweeteners
Original Ingredient: Granulated and brown sugar
Substitutes:
- Coconut sugar for a caramel-like flavor
- Maple syrup adds a nice depth, reduce added water slightly
- Monk fruit or stevia blend for a lower calorie version
- Pie Crust
Original Ingredient: Refrigerated pie dough
Substitutes:
- Homemade crust if you want full control
- Puff pastry for a crispier texture
- Gluten-free crust if needed for dietary reasons
- Egg Wash
Original Ingredient: Egg and milk
Substitutes:
- Just milk if avoiding eggs
- Plant milk with a bit of maple syrup for a shiny finish
- Oil spray and sugar dusting for a vegan version
- Cinnamon
Original Ingredient: Ground cinnamon
Substitutes:
- Apple pie spice or pumpkin spice for a twist
- Leave it out if you prefer plain apple flavor
- Thickener
Original Ingredient: Cornstarch
Substitutes:
- Arrowroot powder works well at a one to one ratio
- All-purpose flour, use slightly more and simmer longer
- Tapioca starch if you want a glossy thick filling
Ingredients
For the filling
-
2 large Granny Smith apples, peeled and diced
-
2 tablespoons granulated sugar
-
2 tablespoons brown sugar
-
1 half teaspoon cinnamon
-
1 teaspoon lemon juice
-
1 teaspoon cornstarch
-
1 tablespoon water
-
1 pinch of salt
For the crust
-
1 package refrigerated pie crusts (comes with 2 rounds)
-
1 egg
-
1 tablespoon milk
-
Extra sugar and cinnamon for topping
Instructions
-
Preheat your oven to 375°F or 190°C and line a baking tray with parchment paper.
-
In a small saucepan, combine the apples, sugars, cinnamon, lemon juice, salt, and water. Simmer on medium heat for 4 to 5 minutes until the apples soften.
-
Stir in the cornstarch and cook for 1 to 2 more minutes until the filling thickens. Let it cool for a few minutes.
-
Roll out your pie crusts and cut each round into 3 rectangles. You’ll have 6 in total.
-
Place a spoonful of filling on one side of each rectangle. Fold over, seal the edges with a fork, and cut small slits on top.
-
Beat the egg and milk together and brush the tops of the pies. Sprinkle with cinnamon sugar.
-
Bake for 18 to 22 minutes or until golden brown. Let them cool slightly before serving.
