Hot Apple and Cherry Pies

McDonald’s had a really tasty thing going for several years with their hot apple and cherry pies. They were deep fried, and awesome. But because the trend for consumers has been "healthier" and "less-fat", the classic recipe was replaced with the current baked product. Now you can have those greasy, volcano hot pies again!

Special Tools

Deep fryer, spray gun with fresh water, zip-lock bags, and an extra fry basket.

Ingredients

4-6 cups vegetable oil (in fryer)

1 package Pillsbury® apple or cherry turnovers (Find them in the refrigerated section)

Preparation

1. Unroll the Pillsbury® turnover dough. You will have six 3"x3" pieces. You will use four of them. Stretch them out to about 4"x5" rectangles. Do this on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on another, leaving about 1/2 inch of dough around edges. Clear a 3/4 inch space lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp the edges. You'll have what looks like two giant pop-tarts.
4. Cut both of them precisely down the middle, in that 3/4 inch space you created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45 minutes, spray all sides of each pie with water mist. Return to the freezer for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to deep-fry them.

Cooking Your Pies

1. Pre-heat your deep fryer to 375°. Also pre-heat your oven to warm.
2. Quickly dip a frozen pie in cold water, making sure to immerse it entirely.
3. Drop the pie into the hot oil. Be careful - it will most likely splatter. After the pies are in the fryer, place your spare fryer basket over the top. ("Sandwiching" the pies between the two baskets) This ensures the pies are fully submerged. It is important that the pies are fully submerged or a good portion of it won't cook correctly.
4. Cook 5-7 minutes. Check after 5 minutes - the color should be a golden brown. The older the oil, the sooner it will turn brown, and that may give you a false reading. 6 minutes is generally right on.
5. After deep-frying, carefully remove the cooked pies and drain for 1 minute on paper towels. Then place directly on the oven rack in your warmed oven. Warm for at least 10 minutes, and as long as 30 minutes.
6. Enjoy your McDonald’s hot apple/cherry pie, but caution… it will be hot.

Important Notes

1. The pies will not look exactly the same as the old McDonald’s hot pies. They will also be smaller. The taste, however, will be the same. As you eat it, you'll actually be able to feel the fat pulsating in your veins on the way to clog your arteries!
2. The pies may stick to the fry basket. If this happens, carefully remove using a knife. You don't want to rip the dough.
3. If the filling oozes out during cooking, remember to crimp the dough edges better next time. If you wonder why these pies have to be frozen, it is to get a crispy crust. Spraying with water beforehand gives a little ice glaze that helps the outer crust attain the correct texture. Finally, dipping in water just before placing in the oil helps form a flaky, crispier layer on the outside, and the famous "doughy" crust on the inside.