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Spokane, Washington  Est. May 19, 1883
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Dorothy Dean presents: These apple pie fries are soft, gooey and flaky

By Audrey Alfaro For The Spokesman-Review

Whether you pick them in an orchard or at the grocery store down the street, there’s no better time than now to bake with fall’s favorite fruit: apples.

Crisp, juicy, sweet and tart, apples are such a versatile fruit. Starring in an endless list of dessert recipes, they also hold their own when used in savory dishes (like in grilled cheese sandwiches with brie and bacon – so good!).

While I love all things apple, my absolute favorite is classic apple pie. It satisfies the sweet tooth, evokes nostalgia and celebrates the season. And if you’ve followed my column, you know that I love fun spins on traditional recipes. Cue the apple pie fries.

Loaded with all the comfy and delicious flavors of apple pie, these handheld treats are simple to make and delightful to eat – I mean, they are fries, so there’ll be dipping involved!

They’re made with two store-bought pie crusts that are sandwiched together with a sweet homemade apple filling. The filled crusts are then brushed with egg wash, sprinkled with sanding sugar and cinnamon, then are cut into fry shapes and baked until golden.

Served warm, these apple pie fries are flaky, tender-crisp on the outside and soft and gooey on the inside. And the dip I mentioned earlier? It’s caramel sauce – I’ll give you a second to wipe the drool off your face.

There’s not a pairing more perfect. Oh, geez, vanilla ice cream is giving me dirty looks. Of course vanilla ice cream can be served with apple pie fries, too.

You also can make your own pie crust, but we’re going for ease here. Actually, if you wanted to make it even more easier, canned apple pie filling can be used. Just give it a quick whirl in the food processor or chop it down into smaller bits so that it spreads easier.

Apple Pie Fries

Adapted from

1 1/2 cups apples, peeled, cored and finely diced

2 teaspoons lemon juice

3/4 cup water

1/4 cup brown sugar

1/4 cup sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon vanilla extract

Pinch of salt

2 package refrigerated pie crusts

1 egg, beaten

1 tablespoon sanding sugar

1/8 teaspoon cinnamon

Caramel sauce, for serving

Preheat an oven to 350 degrees and line a large baking sheet with a silicone baking mat or parchment paper.

Place the diced apples in a medium bowl and toss with the lemon juice to keep them from browning.

In a medium sauce pan over medium heat, add the water, brown sugar, sugar, cornstarch, cinnamon, nutmeg, vanilla and salt. Whisk until fully combined and then add the apples to the pan.

Stirring frequently, bring the mixture to a boil, and then reduce the heat to low and cook until the apples are tender, about 10 minutes. Mixture will be thick. Set aside to cool.

On a lightly floured surface, lay out one pie crust and spread the apple mixture evenly over the entire surface. Take the second pie crust and place on top.

Brush with the beaten egg, then combine the sanding sugar and cinnamon and sprinkle on top.

Cut the dough into 1/2-inch wide strips (12 inches long) using a pizza cutter. Cut each strip into three pieces to form “fries.”

Place them carefully onto the prepared baking sheet and bake for 25 minutes until crust is golden. Serve with warmed caramel sauce for dipping.

Audrey Alfaro can be reached at

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