CopyCat Mcdonald's Hot Apple & Cherry Pies

Let's Cook

1. Step 1.

   Unroll the Pillsbury turnover dough onto a sheet of waxed paper. You will have six 3-inch by 3-inch pieces; set two aside for later and use the remaining four. Stretch four of the pieces into approximately 4-inch by 5-inch rectangles, working on the waxed paper to prevent sticking.

2. Step 2.

   Spread half of the pie filling onto one dough rectangle and the other half onto a second dough rectangle, leaving about a 1/2-inch border of dough around the edges. Clear a 3/4-inch-wide space lengthwise down the middle of both filled rectangles, so the filling sits on either side of that central strip.

3. Step 3.

   Place the two remaining dough rectangles on top of the two filled ones, aligning the edges. Crimp the edges firmly with your fingers or a fork to seal, creating two large rectangular packets that resemble giant pop-tarts.

4. Step 4.

   Cut each packet precisely down the middle, following the 3/4-inch space you created, to make four smaller pies. Crimp the newly exposed edges of each pie to seal. Manipulate the pies as needed to form attractive, uniform shapes; they should look like small burritos with crimped edges all around.

5. Step 5.

   Place all four pies flat on a waxed paper-lined tray and put them in the freezer. After about 45 minutes, remove the tray and spray all sides of each pie with a light mist of water. Return the pies to the freezer for at least another hour, or until fully frozen. Once frozen, transfer to a freezer bag and seal for future use, or proceed to deep-fry them.

6. Step 6.

   When ready to cook, preheat your deep fryer to 375°F. Also preheat your oven to its warm setting (about 200°F) and line a baking sheet with paper towels for draining.

7. Step 7.

   Quickly dip a frozen pie in cold water, making sure to immerse it entirely, then immediately drop it into the hot oil. Be careful—it will most likely splatter. Repeat with the remaining pies, adding them to the fryer. After all the pies are in the fryer, place your spare fryer basket over the top to sandwich the pies between the two baskets, ensuring they are fully submerged. It is important that the pies are fully submerged or a good portion won't cook correctly.

8. Step 8.

   Fry the pies for 5 to 7 minutes. Check after 5 minutes—the color should be a golden brown. Note that the older the oil, the sooner the pies will turn brown, which may give a false reading; 6 minutes is generally right on.

9. Step 9.

   After deep frying, carefully remove the cooked pies and drain them for 1 minute on paper towels. Then place them directly on the oven rack in your warmed oven. Warm for at least 10 minutes, and as long as 30 minutes, before serving.