In the not-so-grand scheme of local fast-food pies, there are but two main contenders—McDonald’s Apple Pie and Jollibee’s Peach Mango Pie. And of course, the rare, awaited appearance of Jollibee’s Tuna Pie every Lent, which many have petitioned for availability year-round.

These sweet fast-food pies are treated as impulsive merienda options or as accompaniments to ice cream. They are the always-reliable pick-me-ups that usually come as an afterthought once you’ve completed your order. “Ay, Miss, tsaka isang Apple/Peach-Mango Pie, please, ” as the dialogue usually goes when it comes to these deep-fried dessert pockets.

Tuna Pie, I believe, deserves its own paragraph. If you’re the kind who hoards these handheld and sporadically available fish-filled snacks, and has them for all three meals of the day (a.k.a me), then perhaps your prayers of having them 24/7/365 have been answered.

If your inner glutton gets the best of you, and manipulates your mind into making a pie buffet or smorgasbord with these three pies, then all you have to do is make more dough. We used the same dough (one that you deep-fry instead of bake) for all three pies. Also, canned tuna, canned peaches, and Granny Smith apples. No sayote in this recipe.

We hope this Pie Food Hack Special has gotten you up from your seat, darting for the nearest grocery, and filling your cart with produce and ingredients. My personal greater hope is that it has sated your cravings for Jollibee Tuna Pie. We won’t miss it as much now when it’s gone.

Apple Pie and Crust Recipe

Total Time: 2 hours
Yield: 6 Pies
Oil Temperature: 350 degrees F

Ingredients: Crust

• 1 cup unbleached all-purpose flour
• 1/8 cup granulated sugar
• pinch of cinnamon powder
• 1/4 tsp salt
• 4 tbsp chilled unsalted butter, cubed
• vegetable or canola oil, for frying

Ingredients: Apple Pie Filling

• 2 cups Granny Smith apples
• 1/4 cup sugar
• 2 tbsp unsalted butter
• 1/2 tsp cinnamon powder
• 2 tbsp water, divided
• 1 1/2 tsp cornstarch

Procedure: Crust

1. Combine (whisk) flour, sugar, cinnamon, and salt together until evenly mixed.
2. Cut in butter until mixture becomes a soft dough. Use a food processor if available.
3. Put the dough onto a floured surface, divide into 6 rounds. Wrap it in plastic wrap and refrigerate for 30 minutes.

Procedure: Apple Pie Filling

1. Peel and core apples, and cut them into cubes.
2. Combine sugar, butter and cinnamon in a saucepan.
3. Cook over medium heat until butter is melted. Add 1 tablespoon water. Continue cooking for 10 minutes, until apples are starting to soften.
4. Mix cornstarch with remaining 1 tablespoon water and add to apple mixture and cook for another 2 minutes, until liquid thickens slightly.
5. Set aside to cool.

Procedure: Putting the Apple Pie Together

1. Roll divided, chilled dough onto a floured work table (one at a time), fill with a tablespoon-full of cooled apple filling.
2. Fold over and seal edges using a fork. Put on a baking sheet lined with wax paper.
3. Refrigerate pies for 1 hour.

Procedure: Deep-Frying

1. Heat at least 2 inches of vegetable or canola oil to 350 degrees F in an electric deep fryer or large pot. Line a baking sheet with paper towels.
2. Put pies into hot oil and fry in batches until golden brown. Fry for no more than 2 to 3 minutes per batch. Transfer to prepared baking sheet and let cool for 5 to 10 minutes.
3. Serve warm.

Peach-Mango Pie

Total Time: 2 hours
Yield: 6 Pies
Oil Temperature: 350 degrees F

Ingredients and Procedure: Crust

• same as Apple Pie Crust recipe but add 1/2 teaspoon salt.

Ingredients: Peach-Mango Filling

• 2 cups mangoes
• 2 cups peaches (canned, drained)
• 2 tbsp flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 4 tbsp chilled butter or margarine
• 1/2 tsp cinnamon
• 1/4 cup water

Procedure: Peach-Mango Filling

1. In a saucepan, combine sugars, cinnamon and water. Cook on medium heat. Add the butter, then stir in the flour. Mix well.
2. Mix in chopped mangoes and peaches. Cook for 3 minutes.
3. Set aside and cool.

Procedure: Putting the Peach-Mango Pie Together

1. Roll divided, chilled dough onto a floured work table (one at a time), fill with a tablespoon-full of cooled peach-mango filling.
2. Fold over and seal edges using a fork. Put on a baking sheet lined with wax paper.
3. Refrigerate pies for 1 hour.

Procedure: Deep-Frying

• Same as Apple Pie Recipe.

Tune Pie

Total Time: 2 hours
Yield: 6 Pies
Oil Temperature: 350 degrees F

Ingredients and Procedure for the Crust

• same as Apple Pie Crust recipe but add 1/2 teaspoon salt.

Ingredients: Tuna Pie Filling

• 2 cans tuna flakes in oil (slightly drained)
• 1 cup cubed, boiled carrots
• 2 tbsp mayonnaise
• 2 tbsp Tuna spread
• salt & pepper, to taste
• 1 tbsp butter or margarine
• 1 tsp fresh lemon juice

Procedure: Tuna Pie Filling

1. In low heat, quickly sauté tuna, boiled carrots in butter or margarine, about 1 minute. Drizzle with fresh lemon juice. Season with salt and pepper. Remove from heat. Set aside. Cool.
2. Mix in the mayonnaise and tuna spread.

Procedure: Putting the Tuna Pie Together

1. Roll divided, chilled dough onto a floured work table (one at a time), fill with a tablespoon-full of tuna filling.
2. Fold over and seal edges using a fork. Put on a baking sheet lined with wax paper.
3. Refrigerate pies for 1 hour.

Procedure: Deep-Frying

• Same as Apple Pie Recipe.