Baked Apple Pie Fries with Salted Caramel Dipping Sauce

1. Frozen sheets of shortcrust pastry which is sold in Australia is the same as the refrigerated pie crusts that are sold in the US. HOWEVER, based on my research, the surface area of the pie crusts in the US are slightly larger so therefore, I recommend increasing the quantity of pie filling slightly so you get the same amount of filling thickness.

Yes, being the nerd that I am, I did a calculation of the surface area of US pie crusts (which is round) compared to Australian shortcrust pastry (which is square) to determine how much extra filling to use. You could also adjust the sugar and cinnamon, but I don't think it's necessary.

2. Apple Pie Filling here in Australia is quite tart. So I like to add sugar to it. I don't have a heavy sweet tooth, so it does not make it overly sweet. 3 tbsp of sugar across 36 Apple Pie Fries is not very much sugar per fry! But if your Apple Pie Filling is sweet, feel free to omit the sugar.

3. The purpose of freezing is to solidify the filling which stops it from squirting out when you cut it.

4. I find shortcrust pastry cooking times differ quite significantly from brand to brand. Hence the fairly wide baking time. Also, the baking time will be impacted by whether you let the pastry and filling come to room temperature before popping them in the oven.

5. Storing:- The Apple Pie Fries will keep for around 2 days in an airtight container but I think the best way to store them is in the freezer. Then just pop them in the oven to crisp up again.- The Salted Caramel Sauce will keep for 2 weeks in an airtight container in the fridge.

6.Nutrition per "fry".

Nutrition for Salted Caramel Dipping Sauce per "fry", assuming all the caramel sauce is used (which is not likely).