Easy Copycat Recipe for Authentic McDonalds Apple Pie

Learn how to make a delicious McDonald's style apple pie at home with this easy to follow recipe! In this video, we'll show you the simple steps to create a flaky crust and a sweet, tender filling that's just like the real thing. From the perfect blend of spices to the ideal texture of the apples, we'll cover it all. So why wait? Get baking and indulge in a tasty treat that's sure to satisfy your cravings. Whether you're a fan of McDonald's apple pies or just looking for a new dessert recipe to try, this video is for you! Like, comment, and subscribe for more fun cooking adventures! ❤️🍜 What’s your favorite noodle dish? Let us know in the comments below! **Homemade McDonald’s Apple Pies** *Ingredients* ¼ cup (2oz/57g) butter 6 granny smith (Smaller) apples peeled, cored and diced small ⅔ cup (40z/115g) brown sugar 2 teaspoons cinnamon ½ teaspoon salt juice of 1 lemon, about 2 tablespoons 3 teaspoons cornstarch 1 tablespoon water 1 x recipe Easy Puff Pastry - See below (or store bought puff pastry) egg wash cinnamon sugar for dusting *Instructions* 1. Preheat the oven to 400ºF (200°C) and line two baking sheets with parchment. 2. In a shallow saucepan over medium heat, combine butter, apples, brown sugar, cinnamon, salt and lemon juice, and cook gently until most of the liquid reduces and the apples have softened. 3. In a small bowl mix the cornstarch and water to make a 'slurry'. Add this to the cooked apples stirring as you go. Allow to cook for 2 minutes to thicken the filling before removing it from the heat. 4. Set the apple filling aside to cool down completely. Once cool you can keep it in the fridge for up to 5 days. It can also be frozen. 5. Once the filling is cool, roll out the puff pastry on a floured surface to roughly ⅛ inch thick. 6. Cut into eight 4.5x6 inch (12x15cm) rectangles or whatever size you want and transfer to your prepared baking sheets. You can re-roll this pastry and make even more pies. 7. For each pastry rectangle, scoop out 1-2 heaped teaspoons of apple filling and lay in the center of the pastry. 8. Brush the edges with a touch of egg wash, fold over, press and seal with a fork. 9. Cut three slits in the top of each pastry for venting, brush with the egg wash, and sprinkle generously with cinnamon sugar. 10. Bake until pastry is puffed and golden, about 25-30 minutes. Enjoy warm with cream or ice cream! Store any leftovers in the refrigerator for up to two days. Rewarm in a 300°F (150°C) oven for 10 minutes to re-crisp before eating. ****Adjust cinnamon sugar to taste. The more the better! **Pastry Puff** *Ingredients* 14 tablespoons (7 oz/198 g) butter ,frozen 4 - 5 fl oz (120 -148 ml) ice water 1 tablespoon (½ fl oz/15 ml) lemon juice 2 ½ cups (11 ½ 0z/ 325 g) all purpose flour ⅙ teaspoon salt *Instructions* 1. Place your butter in the freezer for a minimum of 2 hours, or preferably overnight. 2. In a jug, mix together the water and lemon juice and set aside. 3. In a large bowl, mix together the flour and salt. 4. On the larger side of a grater, grate the frozen butter directly into the flour mix. Stir the butter into the flour to coat it. 5. Add in the water and lemon juice mixture, holding a little back just in case you don't need it all. Bring your pastry together gently to form a ball. You want to add just enough water to bring the pastry together. Too much water will not yield you a flakey dough. 6. Wrap the dough in cling film and place it in the fridge for a minimum of 1 hour. You can refrigerate it for up to 3 days or freeze it to use at a later day. (Note: Once you put the pastry in the fridge and it relaxes, it will get a little wetter, so factor that in) 7. To use your pastry: Follow the instructions required by the recipe you are making. ****Always bake in a HOT oven for the best results.