In the not-so-grand scheme of local fast-food pies, there are but three main contenders—McDonald’s Apple Pie and Jollibee’s Peach Mango Pie, and their limited-release Tuna Pie.
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. 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.
1 cup unbleached all-purpose flour
⅛ cup granulated sugar
pinch of cinnamon powder
¼ tsp salt
4 tbsp chilled unsalted butter, cubed
vegetable or canola oil, for frying
2 cups Granny Smith apples
1/4 cup sugar
2 tbsp unsalted butter
½ tsp cinnamon powder
2 tbsp water, divided
1½ tsp cornstarch
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We hacked everyone's favorite fast food pies: Apple Pie, Peach-Mango Pie, and Tuna Pie.
Same ingredients with Apple Pie Crust + ½ tsp salt
2 cups mangoes
2 cups peaches (canned, drained)
2 tbsp flour
¼ cup white sugar
¼ cup brown sugar
4 tbsp chilled butter or margarine
½ tsp cinnamon
¼ cup water
Same ingredients with Apple Pie Crust + ½ tsp salt
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
In a mixing bowl, combine flour, sugar, cinnamon, and salt together until evenly mixed. For the peach-mango and tuna crust, add ½ tsp salt instead of ¼ tsp cinnamon.
Cut in butter until the mixture becomes a soft dough. Use a food processor if available.
Put the dough on a floured surface, divide it into 6 rounds. Wrap it in plastic wrap and refrigerate for 30 minutes.
Peel and core the apples, then cut them into small cubes.
Combine sugar, butter, and cinnamon in a saucepan.
Cook over medium heat until butter is melted. Add 1 tbsp water. Continue cooking for 10 mins, until apples start to soften.
Mix cornstarch with remaining 1 tbsp water and add to apple mixture and cook for another 2 mins, until liquid sligthly thickens.
Remove from heat and set aside to cool.
In a saucepan over medium heat, combine sugar, cinnamon, and water. Add butter, followed by the flour. Stir well until all ingredients are well combined. Mix in the sliced mangoes and peaches. Cook for 3 minutes or until the mixture starts to bubble and the filling has softened. Set aside and let cool.
In a small pan on low heat, quickly sauté tuna, boiled carrots in butter or margarine, about 1 minute. Drizzle with fresh lemon juice, then eason with salt and pepper. Remove from heat and set aside to let cool.
Once cool, add in the mayonnaise and tuna spread. Mix well until well combined.
Roll the divided, chilled dough onto a floured work table one at a time. Fill with a tablespoon full of filling. Fold over and seal edges using a fork. Put on a baking sheet lined with wax paper. Refrigerate the pies for at least 1 hour.
Heat at least 2 inches of vegetable or canola oil to 350°F in an electric deep fryer or large pot. Line a baking sheet with paper towels.
Add pies to the hot oil and fry in batches until golden brown. Fry for no more than 2 to 3 minutes per batch.
Transfer to the baking sheet and let cool for 5 to 10 minutes. Serve warm.
