recipe: apple pie sticks


I think I first saw a photo of these somewhere on Facebook and could not resist seeking out the recipe.  Before you click on that link let me just warn you with two words: FOOD PORN.  Oh yes.  There are some mighty sexy photos of apple fries dipped in a yummy gooey caramel sauce attached to that very link.  You. Have. Been. Warned.  {giggle giggle}

Mine?  Well.  Let’s just say that I’m not gonna try to call them fries.  They are not skinny.  They are not dainty.   They are big sticks.  But these be yummy sticks so at least they taste better than they look.

Here’s my rendition of a super easy recipe.  I think I probably put too much filling and could’ve made two batches of these with one can of apple pie filling.  But I (and my husband and brother-in-law) am happy with the way they turned out because they sure were tasty!


– one can of apple pie filling (now you’re going to hate me because I threw out the can before I could jot down the brand I used … all I know is that it didn’t have anything like high fructose corn syrup in it and it was just apples, cinnamon, nutmeg and goodness inside)
– pre-made pie crust like the Pillsbury refrigerated pie crust
– one egg
– sugar (the chunky kind would be better than the fine granulated kind but I used the fine kind and it was okay)
fluted pastry wheel (optional)


1. Preheat the oven to 350 degrees.  Line a pan with parchment paper.

2. Use a food processor or a blender and puree the apple pie filling until it is about the consistency of apple sauce.  If you don’t have a food processor I think you could mash it up with a potato masher or the back of a fork depending on how soft the apples are.

3. Open one of the crusts on the parchment paper lined pan.  Spread the apple pie filling on top and leave a 1/8″ border along the edge.  Again, I think I used too much filling so I had some filling seep out of the sides of my sticks but they baked fine and were still yummy.  Just not as pretty as the original recipe.

4. Place the other crust on top and press down lightly to seal it together.

5. Crack the egg in a small bowl and add about a teaspoon of water, then whisk it to break the yolk.  Use a brush and coat the top of the crust with the egg wash.

6. Sprinkle some sugar on top.  I used regular fine granulated sugar and so it pretty much dissolved into the egg wash right away.  Next time I want to try the larger, chunkier decorative sugar that you can buy at specialty stores because I think it would also add a nice little crunch after they are baked.

7. Use a fluted pastry wheel or a knife and cut the crust into vertical strips (mine were about an inch wide).  Then cut across horizontally once to make them into more manageable sized sticks.

8. Separate them out on the pan so that they are not touching.  Bake for 12 to 15 minutes or until they are golden brown.  Mine ended up taking almost 20 minutes in the oven and I think that’s partially due to the fact that they were so wide.  I also wanted them to be a darker brown and to be crisper along the edges so I let them sit in the oven an extra 5 minutes after I turned the heat off.  Just keep an eye on them until they are done to your liking.

We enjoyed them with a small scoop of ice cream for dessert.  If you don’t eat them all, store them in an airtight container in the fridge.  We reheated them in the microwave for about 20 seconds but I have to warn you that they won’t be as crisp as leftovers.  If you put a scoop of ice cream on top of it in the bowl though, you probably won’t even notice.  Enjoy!


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