McDonald's Apple Pie Recipe

Making the dough

1. Sift flour into a medium bowl. Whisk in sugar and salt. Cut butter into 1 cm (1/2-inch) cubes, no smaller, and toss with flour to bark up the pieces. Roughly smash each cube flat. Stir in cold water and knead until the dough comes together in a ball. With a dough temperature at or below 21 ºC (70 ºF), it will feel dry to the touch.
2. Transfer to a generously floured work space, sprinkle with more flour, and roll into a 25 x 38 cm (10-by-15-inch sheet). Fold each 25 cm (10-inch) side toward the middle, and close the packet like a thick book. Fold top to bottom to make a thick block, then cut in half.
3. Roll each portion of dough into a 28 x 33 cm (11-by-13-inch) rectangle, using much flour as needed to prevent sticking. Stack on a parchment-lined baking sheet, with a sheet of parchment between them, cover with plastic, and refrigerate at least 2 hours, or up to 24.
4. Cut each chilled sheet into four 12 x 15 cm (5-by-6-inch) rectangles. Gather scraps, knead briefly, roll into a 15 x 33 cm (6-by-13-inch) shrip, and cut 2 additional pieces. Arrange on two parchment-lined baking sheets and refrigerate while you prepare the filling.

Making the pies

1. Combine freeze-dried apples, sugar, cinnamon, and salt in the bowl of a food processor. Cover with a sheet of plastic to contain the dust, and grind until powdery and fine, about 1 minute.
2. Peel, core, and dice the apples into 6 mm (1/4-inch) cubes. Measure exactly 340 g (12 ounces) into a large bowl, and set scraps aside for snacking. Even if it's a very small amount, do not add any extra apples to the filling. Toss apples and apple-cinnamon powder together with a flexible spatula, then add melted butter, molasses, and lemon juice (this cannot be done in advance).
3. Imagine each portion of dough as an open book: lightly brush the edges of the "right page" with water, then place 2 tablespoons filling inside that boundary. Close the "book" and crimp the short sides with a fork, leaving the long side open, like a pita pocket. Repeat with remaining dough. To finish, pick up each pastry and spoon in another tablespoon of filling, letting gravity help you work it into the corners. Return to the baking sheet and crimp with a fork to seal.
4. Refrigerate pies until firm, about 45 minutes, or up to 4 hours.
5. Adjust oven racks to the upper-and lower-middle positions and preheat to 200 ºC (400 ºF). Mix sugar and cinnamon together in a small bowl.
6. Lighty brush pies with water and sprinkle generously with cinnamon sugar. Snip a few decorative slits across each with a pair of scissors.
7. Bake until the pies are puffed, crisp, and golden brown, about 30 minutes. Transfer to a wire rack and cool for 10 minutes before serving.
8. To keep the pastry crisp, store leftover pies at room temperature under a cake dome or upturned bowl, and rewarm in a hot oven before serving.