Easy Amish Fried Pie Recipe With Homemade Apple Filling

If the idea of making old-fashioned apple hand pies from scratch sounds wonderful, but cooking the apples, rolling the dough, and frying each pie feels a intimidating, this recipe will walk you through it.

I'll show you how to make a simple cinnamon apple filling, plus the tricks to shaping and frying so you can make perfectly tender, flaky homemade apple hand pies at home.

Every fall, I find myself craving the kind of dessert that feels like it came straight from a country kitchen. These Amish fried pies deliver!

Why You’ll Love This Amish Fried Pie Recipe

If you’ve never made fried pies before, don’t worry. I’ll show you how easy it is to make this Amish-style fried pie recipe.

• You can make the apple filling a day ahead.
• The pastry dough can also be made ahead and chilled.
• Fry and glaze right before serving for the best texture and flavor.

These little apple fry pies are everything you love about pie, wrapped up in a flaky, hand-held bite.

The Key Tools That Make It Easier

You don’t need much special equipment to make this recipe work, but these basic tools help, especially if it’s your first time working with homemade pie crust or hot oil:

• Dial Thermometer-A thermometer helps your oil stays at the correct frying temperature (350°F) for even browning and safe cooking.
• Pastry Cutter- These help you work cold butter into the flour mixture for a flaky crust.
• Rolling Pin – Rolls dough evenly without tearing.
• Wire Cooling Rack – Allows you to drizzle the glaze over hot pies.
• Slotted Spoon – Safely lifts pies from the frying pan without splashing. I use this one for hand pies as well as my  Easy Overnight Bagels.

Ingredients Fried Pies

No fancy ingredients here, just simple, tried-and-true basics that work together beautifully:

• All-purpose flour – The base of the dough. It gives just enough structure while staying soft and tender.
• Cold butter – Essential for that flaky, layered crust. Keep it cold so it steams up while frying.
• Granulated sugar – Adds a hint of sweetness to the pastry without making it overly dessert-like.
• Egg – This gives the dough a fluffy, tender texture you don't get with most hand pie recipes.
• Buttermilk – Makes the dough rich, soft, and easy to work with.
• Chopped apples –You'll need about 5 tart-firm apples like Honeycrisp or Granny Smith.
• Brown sugar – Brings caramel notes to the fruit filling.
• Lemon juice or apple juice – A splash keeps the filling bright and balanced.
• Vanilla extract – Adds a cozy flavor to both the filling and glaze.
• Cinnamon – Just enough to give it that classic fall flavor.
• Powdered sugar and milk – For a light glaze, or try it with maple syrup using my maple glaze recipe.

How to Make Amish Fried Pies (It’s Easier Than You Think!)

Here’s a quick overview of how to make Amish fried pies so you can see how it all comes together.

The exact measurements and detailed instructions can be found in the recipe card below.

Make the Filling Combine apples, brown sugar, lemon juice, cinnamon, and vanilla in a saucepan. Cook over medium heat for 8–10 minutes until the apples are soft. In a small bowl, mix cornstarch with water. Stir the slurry into the apple mixture and continue cooking for a few minutes, until thickened. Let cool completely before using.

Make the Dough In a large bowl, whisk together flour, sugar, and salt. Use a dough blender or pastry cutter to work in the cold butter until the mixture looks like coarse crumbs. In a separate bowl, whisk the egg with the buttermilk and add it to the flour mixture. Stir until the dough comes together. Form it into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll and Fill (See below for shaping tips) After chilling, divide the dough evenly into 8 portions. Gently roll each piece into a ball and then roll each ball into a 6-inch circle on a lightly floured flat surface.

Spoon a heaping tablespoon of cooled filling onto one half of each circle. Beat the second egg and brush along the edge. Fold the unfilled side over to form a half-moon and press to seal with a fork.

Fry Heat oil in a dutch oven or frying pan to 350°F. Make sure to use a pan deep enough that the oil sits well below the rim—this helps prevent splattering and overflow. These pies brown quickly, so turn frequently and fry just 2–3 minutes per side, until golden (not dark brown). Use a slotted spoon to remove and place on paper towels or a wire rack.

Finish with a Light Glaze

In a small bowl, whisk together:

• 1 cup powdered sugar
• 1–2 tablespoons milk or cream
• ½ teaspoon vanilla extract (optional)

Brush the glaze over warm pies using a pastry brush or dip the tops. Let rest on a wire rack for 10–15 minutes until the glaze is set.

Want to take it to the next level? Try these with my Maple Glaze Recipe for the ultimate cozy fall treat.

Want to Sell These? Tips for Bake Sales & Markets

Want to sell these cozy hand pies? Try packaging them in waxed paper sleeves for a professional finish. I love this apple-print version with a self-sealing flap (see photo below). Any 4 x 6-inch waxed paper or glassine sleeve will work well for displaying and stacking.

• Package individually with a cute label.
• Label ingredients if required by your cottage food law (see this blog post for guidance).

More Fall Recipes Like This Amish Fried Pie Recipe

Looking for more ideas? Browse my Fall Recipes Collection for all things cozy, crisp, and bake-sale ready.