Amish Fried Pie Recipe
Flaky fried hand pies filled with tender spiced apple filling and coated in a sweet maple glaze. Inspired by traditional Amish fry pies sold in good old fashioned country stores across Amish country.
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Ingredients
For the Dough
- 3 cups all-purpose flour aprox. 375g
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 stick cold butter, cubed ½ cup
- 2 large eggs 1 for dough, 1 for sealing
- 1 cup buttermilk
For the Filling
- 5 cups chopped apples about 6 medium apples
- ⅔ cup brown sugar
- 1 tablespoon lemon juice or use apple juice for a less tangy filling
- 1 teaspoon vanilla extract
- 2 tablespoons corn starch
- ½ cup water
For Frying
- Enough oil for 2 inches of frying
- Paper towels or wire rack
For the Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1 pinch salt optional
Instructions
- Make the filling: In a saucepan, combine apples, brown sugar, lemon or apple juice, vanilla, and cinnamon. Cook over medium heat for 8–10 minutes until the apples are soft. In a small bowl, stir together 2 tablespoons of cornstarch with ½ cup of water. Add to the pan and cook for 1–2 more minutes, until the mixture thickens. Remove from heat and let cool completely.
- Make the dough: In a large bowl, mix flour, sugar, and salt. Cut in butter until crumbly. Stir in a mixture of 1 egg and buttermilk. Form into a dough ball, wrap in plastic, and chill 1 hour.
- Roll and shape: Divide chilled dough into 8 pieces (about 155–160g each). Roll into balls, then flatten each into a 6-inch circle. Fill one half with 2 tablespoons of filling. Brush edges with beaten egg, fold, and crimp shut. Cut a slit in the top.
- Fry: Heat oil in a deep pan to 350°F. Fry pies 2–3 minutes per side, turning as needed. Drain on paper towels.
- Glaze: In a small bowl, whisk together powdered sugar, milk or cream, and vanilla extract (if using) until smooth and pourable. Brush over warm pies or dip the tops. Let rest for 10–15 minutes until set.
- Want to take it to the next level? Try these with my Maple Glaze Recipe for the ultimate cozy fall treat.
Notes
- You can make the apple filling a day in advance.
- The dough can also be made ahead and chilled overnight.
- Let the filling cool completely before assembling—this keeps the dough from tearing or softening.
- Divide the dough into 8 equal pieces and roll each into a ball for easy shaping without scraps.
- Use 2 tablespoons of filling per 6-inch circle for the best seal and minimal leaking.
- Don’t overfill—these seal best with a modest amount of filling.
- Glaze while warm for a glossy, smooth finish that sets perfectly.
- Store unglazed pies on a cooling rack covered loosely with a plastic bag overnight, then glaze before serving or packaging.
- For markets or gifting, package in 4 x 6-inch waxed paper sleeves with a cute label.
