Ingredients

The following ingredients have 36 Servings
  • 1 1/4 cups canned Apple Pie Filling ((increase to 1 3/4 cups if using US refrigerated pie crust) (Note 1))
  • 3 tbsp sugar ((your choice - white, brown, raw) (Note 2))
  • 1/4 tsp cinnamon
  • 2 sheets frozen shortcrust pastry ((25cm/10" square) (do not thaw) OR 14 oz refrigerated pie crust (Note 1))
  • 1 egg
  • 2 tbsp sugar granules ((or ordinary sugar) (optional - for sprinkling))
  • Oil spray
  • 1 cup caster sugar
  • 1/3 cup water
  • 1/2 cup heavy cream ((not whipped))
  • 1/4 tsp salt
  • 1 tbsp unsalted butter

Instruction

  • Place Apple Pie Filling, sugar and cinnamon in the food processor and whizz until smooth.
  • Working quickly so the pastry does not defrost, place one sheet of pastry on a cutting board or other flat surface. Spread the filling over the pastry, leaving a thin border. Place the other sheet on top. Brush with egg wash, sprinkle with sugar granules (if using) then place the pastry in the freezer for at least 1 hour (Note 3).
  • Preheat oven to 180C/350F. Spray large baking tray with oil (or 2 small ones).
  • Remove pastry from the freezer. Let it defrost for 5 to 10 minutes, until the pastry is softened - it doesn't need to thaw completely but it can't be frozen stiff otherwise it will crack when you cut it. DO NOT let the pie filling defrost!
  • Use a large knife to cut it into "fries". I cut mine into 12 strips vertically (2cm / 4/5" wide) then 3 horizontally (8cm/3" long) to make 36 fries.
  • Carefully transfer to baking tray and set them aside to come to room temperature while the oven heats up.
  • Bake for 15 to 25 minutes, until golden brown on top. (Note 4)
  • Remove from oven, let it rest for 5 minutes then transfer to cooking rack.
  • Serve with Salted Caramel Sauce.