Tikkabik

Unless you're of a certain age (and a certain gastronomic leaning), you may not know or care that up until 1992 or so, McDonald's did not "bake" its pie desserts. In fact, it fried them. And while if they made a return today I wouldn't eat them (I can't think of anything a diabetic should eat LESS than a fried Apple pie), I certainly remember them fondly.

The McDonald's apple pie was basically dough sealed on both ends filled with a sugary, syrupy pie filling with chunks of apple distributed within. The product arrived to McDonald's locations frozen, and they'd be cooked in the fry vats. Immersing them in boiling oil made the crust bubble and crisp, and, of course, heated the filling within to near volcanic temperatures. Many a young American experienced severe second and third-degree burns to their palate trying to scarf down those sweet treats.

Thinking about them objectively, I understand that they're hideous, disgusting things that barely register as food, but that doesn't change the fact that as a kid, I used to crave them when we'd go to McD's -- the crispy, faintly greasy shell, the hot, sweet filling spilling into my mouth -- it was a rare treat that was difficult to repeat at home unless your family was into deep-frying in the kitchen.

I understand that a few, rare McDonald's do still sell fried apple pies, by the way -- legend tells of McDonald's franchises located in smaller venues that can't fit a bake oven still offering the fried confections.