These Amish Apple Fry Pies are irresistible. The filling is simple with just a hint of spice. The crust is tender and flaky and just a little crunchy. And the glaze? It dries into a crackly sweet coating that seals in all the goodness.
If it weren’t for the Mr. I would definitely be the creepy lady on the block passing out homemade Amish Apple Fried Pies to the Trick or Treaters. I know we’re taught to give anything that doesn’t come in a plastic wrapper the suspicious side eye, but you have to admit, these pies beat out piles of Tootsie Rolls and Jolly Ranchers any day.
Perhaps it’s old fashioned of me, but I feel a little sad my Apple Fry Pies would most likely cause parents to hustle their children away from my door step. I mean, how great would it be if Trick or Treating actually involved receiving fresh baked goods from all of your neighbors?
Instead of mini candy bars and Laffy Taffy, your children would come home with warm chocolate chip cookies, gooey Rice Krispy treats, and fudge brownies. Rest assured, I would swallow every ounce of dignity I have and take my 27 year old self to the streets for some treating of my own.
I suppose I’ll avoid a lawsuit and some stern looks if I keep these Apple Fry Pies away from the little Trick or Treaters, but that doesn’t mean I can’t share them with all of you! If I could, I’d ship you all your very own pie. No creepiness about that, right?
If you’ve never heard of a fry pie before, they’re pretty self explanatory. Pie crust is wrapped around a fruit or cream filling then fried and glazed. In some places they’re called fried pies, but at the Amish bakeries I’m familiar with, they always go by fry pies.
I don’t think I need to explain why these are so popular. They’ve got a lot going for them. First, PIE. Second, FRIED pie. Third, HANDHELD fried pie. And fourth, GLAZED handheld fried pie. If there were an Amish state fair, these would be the signature dish (except maybe they’d be on a stick).
For my first foray into fried pies, I decided to go with a classic, seasonal favorite–apple. This filling is simple with just a hint of spice. The crust is tender and flaky and just a little crunchy. And the glaze? It dries into a crackly sweet coating that seals in all the goodness.
Now imagine yourself being able to take the sweet, familiar, homey flavors of apple pie wherever you go. The portability of these means you can grab them for breakfast, eat them in your car (not responsible for any eyes-rolling-back-in-head accidents), pack them for a late-Autumn picnic, or one hand them while you fold some laundry. Actually, that last one may not be true. Test at your own risk.
Wherever and however you choose to eat these, they’re sure to be a hit. Except maybe on Halloween night. Don’t be the creep. Use the Snickers instead.
If you’re looking for more awesome Amish recipes, be sure to check out my Amish Chicken and Noodles and Homemade Amish White Bread!
Since these fry pies are freshly baked, our bakery recommends eating them within one week of receiving (can freeze for later if desired). Keep refrigerated. From Amish Country to Your Table! “Homemade.” That’s the secret to our area’s prized baked goods and why Amish Country has some of the best flavors around.
Amish Apple Fry PiesYield:
Classic Apple Pie Flavor, in a glazed crust makes these Fry Pies the perfect way to satisfy your sweet tooth on the go!
- 2 large apples, peeled, cored, and diced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 2 teaspoons cider
- 1 teaspoon cornstarch
- 2 cups flour, sifted
- 4 Tablespoons butter
- 2 egg yolks
- 1/3 cup HOT milk
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 Tablespoons milk
- 1 cup powdered sugar
- Vegetable or canola oil, for frying
- To make the filling, combine the apples, brown sugar, cinnamon, and vanilla in a small sauce pan. Cook on medium heat until juices start to form, about 3 minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring constantly, until mixture is thickened, about 3 minutes longer. Remove from heat and set aside.
- For the dough, cut the butter into cubes then use a pastry cutter to work it into the flour. Continue to cut in the butter until its in small pea-sized lumps. In a small mixing bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until a dough begins to form. Turn the dough out onto parchment or wax paper, and knead it until it smooths out, about 1 minute.
- Divide the dough into 6 equal sized pieces and roll them each into a ball. Use a rolling pin to roll them out to about 6 inch circles. Fill each circle with 2 Tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. If the edges arent sealing properly, wet them with a little water.
- Heat the oil in a deep sauce pan to 350 degrees. You can test to see if the oil is ready by sticking a wooden spoon into the center of the pot. If small bubbles form around the handle, youre ready to go.
- Place the pies in the hot oil one at a time and fry until golden brown on both sides, about 2-3 minutes per side. Remove from the oil with a slotted spoon and place on paper towels to dry.
- Repeat with remaining pies.
- While the pies fry, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth. Its best to glaze the pies while theyre still warm. I use a pastry brush to brush the glaze on one side then let it dry, flip them over, and glaze the other side. You can put two coats of glaze on for extra sweetness if you like, but wait for the glaze to harden in between coats.
- Pies can be stored uncovered for 2-3 days. If you want the glaze to remain hard, do not place the pies in a plastic bag or sealed container. Just leave them on a wire rack or pan.
Wondering what to do with those extra egg whites? Check out my collection of over 50 leftover egg white recipes!
Glaze: Powdered Sugar (sugar, cornstarch), Stabilizer (Maltodextrin, Dextrose, Carob Bean Gum, Carrageenan, Dextrin, Agar – Agar), Modified Tapioca Starch, Vanilla Extract.
Note: These food items can only be shipped to the lower 48 states at a physical address (no P.O. boxes). Cannot be expedited. Cannot be shipped to AK, HI, or internationally.
From Amish Country to Your Table! “Homemade.” Thats the secret to our areas prized baked goods and why Amish Country has some of the best flavors around. Just like many of our Amish neighbors and friends, our local bakers make everything fresh, following tried-and-true recipes for unforgettable, can-I-have-a-second-piece desserts.
Dough: Flour (bleached wheat flour, malted barley flour, niacin, iron, potassium bromated, thiamin mononitrate, riboflavin, folic acid), Shortening (vegetable oil blend (partially hydrogenated soybean and palm oil), water, contains less than 2% of salt, mono and diglycerides, nonfat dry milk, soy lecithin, sodium benzoate (as preservative), artificial flavor, artificial color (beta carotene), vitamin A, palmitate), Sugar, Salt, Baking Powder. CONTAINS: Wheat, Soy, Milk.
Since these fry pies are freshly baked, our bakery recommends eating them within one week of receiving (can freeze for later if desired). Keep refrigerated.
Amish Apple Fry Pies
FAQ
Can you freeze fry pies?
How do you store fried pies?
Is it better to freeze pies baked or unbaked?
How do you reheat frozen fried pies?
Can You refrigerate Amish Fry pie?
A pastry brush is used to apply some water around the Amish Pie Dough. Though clean fingertips would still do. Parchment Paper is good when refrigerating the pie dough. The parchment paper keeps the pastry dough from sticking to each other. How should I store my Amish Fry Pie? Can I bake my Amish Fry Pie?
How do you bake Amish fried pies?
To bake Amish Fried Pies, preheat the oven to 425°. Arrange the Amish hand pies on a greased cookie sheet with a small slit in the crust, and bake for 20 minutes until browned. If you love Amish Fry Pies… If you love this Amish fry pie recipe, you will also love these classic Amish pie recipes for Amish Strawberry Rhubarb Pie and Amish Apple Pie.
Can you freeze fruit fried pies?
Let cool completely then just wrap them tightly in plastic wrap or put in an airtight container with wax paper or parchment paper between the layers. You can also freeze fruit fried pies, either fried or uncooked, for up to 3 months. Do not glaze or dip in sugar before freezing. Assemble the pies as instructed.
Can fried pies be frozen?
Once the pies are frozen you can put them in a large, air tight container with parchment paper between the layers OR freeze them in freezer bags. Let fried pies cool completely. Line two baking sheets with parchment paper. Place in freezer until frozen solid. Layer in a large airtight container with parchment between layers.