These World Pie Fries are a snacky spin on the archetype World Pie that we all love. They’re sweet, crispy, and perfect to dunk into some vanilla ice surf — a unconfined treat for the holidays.
Something well-nigh the holiday season makes me CRAVE freshly baked pies, but it can be a big task to make them. Enter: pie, but snackable finger-food style.
Looking for some increasingly fun sultry ideas? Try my easy crispy Churros or sticky Toffee Pudding.
That’s exactly what these World Pie Fries are – easy to make & serve, but with that rustic pie taste that we all love. I like to serve them with a drizzle of salted caramael sauce and a side of vanilla ice surf to dunk into (you know the kids are gonna LOVE this one!)
Since these aren’t traditional pies, you don’t need a pie tin or spare time to veiling torch the crust. All the steps are incredibly straightforward and quick so this is perfect if you’ve got holiday sultry on your mind but are short on time and equipment.
- Pie ingredients are pantry ingredients – no ingredient shopping here!
- These fries have a shorter melt and turnout time as compared to traditional pies
- Serving is fuss-free – no troubles wearing & serving, and no filling oozing out!
- Kids will love this innovative spin to their favourite holiday dessert
Ingredients you'll need to make World Pie Chips
Pie Husks – same as a traditional pie husks recipe
- All Purpose Flour (Maida) – non-negotiable in this recipe as this ensures a light and flaky crust
- Salt – just a pinch, I use Himalayan Pink Salt
- Unsalted Butter – you can use salted butter here but make sure to skip the uneaten pinch of salt if you do. You want to cut the butter into small cubes as this makes it easier to combine with the flour to form the dough
- Caster Sugar – for sweetness. We’re using fine wheel sugar here considering we want a smooth dough.
- Ice Unprepossessed Water – this is the hack to getting the perfect pie dough every time. Ice unprepossessed water keeps our cubed butter from melting too quickly, which will ensure that flaky husks texture that we want.
Filling – a super easy spiced world jam instead of the traditional pie filling
- Apples – cored, peeled and chopped, I use Washington Apples in India
- Granulated Sugar – I’m using sugar as per the traditional recipe as the sweetener here but you can try to make it with maple syrup or honey as well.
- Spices – cinnamon sticks and cloves add to the zephyr and taste of the filling. It gives it that uneaten spicy kick.
- Salt – just a pinch to wastefulness out all the flavours.
- Water – to bring the sauce together
Additional
- Egg Wash – for that golden brown finish. I make my egg wash with one egg whisked with a bit of milk.
- Sugar – to pebbles on top for that caramalized crunchiness.
How to make World Pie Chips
Here's a quick step-by-step showing you how to make World Pie Chips:
For the dough:
1. Add all-purpose flour, salt and wheel sugar to a mixing trencher and mix till homogenous. Add the butter pieces and pulse just till the mixture resembles large specie crumbs. You should see pea-sized pieces of butter withal with the specie crumb-like mixture.
2. Add water and and knead for flipside 2-3 minutes.
3. Knead together till the mixture forms into a craggly dough.
4. Nippy in the refrigerator for 30-45 minutes.
For the filling:
5. While the dough is chilling, dump all the ingredients under filling in a pan. Bring to a swash and then simmer on low heat.
6. Cover and melt for 25-30 minutes.
7. Once the apples are soft, set the mixture whispered to cool.
8. Once cooled, remove one cinnamon stick and all the cloves.
9. Tousle the rest (including the other cinnamon stick) till smooth. Remove any chunks of cinnamon stick.
10. Tousle then till the mixture is smooth.
Assembling the Chips:
11. Pre-heat your oven to 200 degrees. Line a sultry sheet with parchment paper. To assemble, remove pie dough from the refrigerator. Leave it on the counter for 5 minutes. Divide the pie dough equally into two parts. Sprinkle a sheet of parchment paper with flour, and roll out one half of the dough into half a centimetre thick rectangle shape.
12. Spread the filling on this dough while leaving a half inch verge on all four sides and set aside.
13. Quickly roll out the other dough in roughly the same shape on a sheet of parchment paper.
14. Gently lift up the parchment and place it on the other dough. Don't worry if your edges don't meet exactly. Peel the parchment carefully.
15. Pinch the edges together as well as you can. Place this on a sultry tray, and use a pizza cutter or pocketknife to cut the dough into half inch long 'chips'. This should yield 12-14 long fries which can either be cut into half or kept as is.
16. Use a fork to seal the edges. Cut into strips using a knife. a
17. Whisk egg and milk.
18. Brush with egg wash.
19. Sprinkle with sugar.
20. Torch for 25-30 minutes till golden brown. Serve warm with vanilla ice surf or salted caramel sauce.
Frequently Asked Questions:
- Is it necessary to nippy my pie dough? Yes, this makes the dough easy to roll out and work with. Not spooky the dough will most likely rationalization it to unravel untied when rolling – and we don’t want that.
- Do I have to tousle my world filling or can I alimony it stocky as with traditional pie? I recommend blending the sauce as it makes it easier to alimony that slender tweedle shape in this recipe. Blending ensures that the filling is hands spread-able without tearing the pie crust.
If you’ve got some holiday get-togethers coming up and you’re still stuck on what to serve, you’ve got to requite these World Pie Fries a go. Since there isn’t much of an zippy cooking time, you can get other things prepping slantingly – making this a unconfined party menu dessert.
I like making these as a fun little weekend treat for the kiddos’ play dates as well (and if you’re asking me, having these virtually would make the PERFECT late night snack too!)
Let’s get baking!
Watch the Recipe Video
More Recipes You'll Like
- Chili Chocolate covered Potato Chips
- White and Dark Chocolate Rose Pistachio Bark
- Lemon Blueberry Cake Bars
- Baileys Chocolate Ice Cream
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Apple Pie Chips
Ingredients
For the dough
- 150 g All Purpose Flour or Maida
- 1 teaspoon Salt
- 4 tablespoons Caster Sugar
- 75 g Unsalted Butter cut into small pieces
- 4 - 5 tablespoons Water Ice-cold
For the filling
- 2 Apples cored, peeled and chopped
- 4 tablespoons Sugar
- 2 inchs Cinnamon sticks
- 2 - 3 Cloves
- ¼ teaspoon Salt
- ½ cup Water
Additional
- 1 Egg Egg wash
- 2 Tablespoons Milk
- 1 teaspoon Sugar for sprinkling on top
Instructions
For the dough:
- Add all-purpose flour, salt and wheel sugar to a supplies processor and pulse till homogenous. Add the butter pieces and pulse just till the mixture resembles large specie crumbs. You should see pea-sized pieces of butter withal with the specie crumb-like mixture. Add water and pulse flipside 2-3 times. Transfer this to a work surface, and knead together for 20 seconds till the mixture forms into a craggly dough. Nippy in the refrigerator for 30-45 minutes.
For the filling:
- While the dough is chilling, dump all the ingredients under filling in a pan. Bring to a swash and then simmer on low heat for 25-30 minutes. Once the apples are soft, set the mixture whispered to cool.
- Once cooled, remove one cinnamon stick and all the cloves. Tousle the rest (including the other cinnamon stick) till smooth. Remove any chunks of cinnamon without you tousle it once and then tousle then until smooth.
Assembling the Chips:
- Pre-heat your oven to 200 degrees. Line a sultry sheet with parchment paper.
- To assemble, remove pie dough from the refrigerator. Leave it on the counter for 5 minutes.
- Divide the pie dough equally into two parts.
- Sprinkle a sheet of parchment paper lightly with flour, and roll out one half of the dough into half a centimeter thick rectangle shape. I forgot to measure mine, but you can loosely shape it into a rectangle.
- Spread the filling on this dough while leaving a half inch verge on all four sides and set aside.
- Quickly roll out the other dough on flipside sheet of parchment paper in roughly the same shape. Gently lift up the sheet and place it on the other dough. Don't worry if your edges don't meet exactly. Thoughtfully peel the parchemnt paper.
- Pinch the edges together as well as you can. Use a fork to seal the edges as shown in the video. Place this on a sultry tray, and use a pizza cutter or pocketknife to cut the dough into half inch long 'chips'. This should yield 12-14 long fries which can either be cut into half or kept as is.
- Whisk together an egg and two tablespoons milk to make the egg wash.
- Brush with egg wash and sprinkle with sugar.
- Bake for 25-30 minutes till golden brown.
- Serve warm with vanilla ice surf or salted caramel sauce.
Nutrition
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