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Amish Apple Fry Pies

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.

These Amish Apple Fry Pies are perfect for Autumn snacking.

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?

Glazed and deep fried, these Amish Apple Fry Pies are sure to be a hit!

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).

Glazed Amish Apple Fry Pies are a special fall treat!

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.

This Amish Fry Pie recipe lets you create this country bakery favorite at home!

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.

What could be better than pie? How about deep fried and glazed apple pie?

If you’re looking for more awesome Amish recipes, be sure to check out my Amish Chicken and Noodles and Homemade Amish White Bread!

Amish Apple Fry Pies

Cook Time 20 mins Prep Time
Preparation 30 mins Cook Time
Total Time 0:50 Total Time
Serves 6     adjust servings

Ingredients

For the filling

  • 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

For the dough

  • 2 cups flour, sifted
  • 4 Tablespoons butter
  • 2 egg yolks
  • 1/3 cup HOT milk
  • 1/4 teaspoon salt

For the glaze

  • 1 teaspoon vanilla
  • 2 Tablespoons milk
  • 1 cup powdered sugar
  • Vegetable or canola oil, for frying

Instructions

  1. 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.
  2. 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 it's 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.
  3. 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 aren't sealing properly, wet them with a little water.
  4. 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, you're ready to go.
  5. 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.
  6. Repeat with remaining pies.
  7. While the pies fry, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth. It's best to glaze the pies while they're 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.
  8. 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.

by

Recipe Notes

Wondering what to do with those extra egg whites? Check out my collection of over 50 leftover egg white recipes!
{ 69 comments… add one }

Leave a Comment

  • Heather Disarro October 31, 2014, 2:18 PM

    Girl, tell you what…I’ll come trick or treat at your place and you can give me all the pies you want. Deal? πŸ™‚

  • Karen @ The Food Charlatan November 3, 2014, 1:17 AM

    Seriously, if somebody handed my kid a pie for Halloween, I would totally let them eat it. I mean that is just a risk worth taking. Now who’s the creepy one Courtney πŸ™‚

  • Jessica_AKitchenAddiction November 3, 2014, 10:03 AM

    These look so much better than Halloween candy! My grandma used to make pies like this and I’ve always want to give them a try!

    • Courtney @ Neighborfood November 4, 2014, 12:19 PM

      They’re actually way easier than I expected! Super fun for something different too. πŸ™‚

  • countrygirl723 November 20, 2014, 7:46 PM

    I make this a lot for the holidays. they are great

  • Sherry January 26, 2015, 11:34 AM

    About the Amish Apple Fry Pies Recipe – Do you use plain flour or self-rising??

  • granny rose May 5, 2015, 3:20 PM

    i’m curious as to why the milk should be hot..usually everything is cold for pastry…just wondering…

  • Chaycharisse May 6, 2015, 5:51 PM

    when you say cider..is it apple cider vinegar or apple cider(fresh juice form) ?!

  • JacquiG May 27, 2015, 7:10 PM

    Hi Courtney, I’m lactose intolerant. Would it be possible to substitute unsweetened almond milk in place of the milk? I really wanna make these for my family. πŸ™‚ Thanks!

    • Courtney @ Neighborfood May 28, 2015, 5:40 PM

      Hi Jacqui,

      I think that would be fine, but I’ve never tested it with almond milk before so I can’t tell you for sure. If you can tolerate lactose free milk I would try it with that instead of almond milk. I hope you find something that works for you!

  • Courtney @ Neighborfood June 4, 2015, 12:05 PM

    The biscuit dough sounds like it would be really good too! Thanks for sharing!

  • Jamie July 12, 2015, 10:28 PM

    Can you tell me what kind of apples you use? I am a cake and cupcake kind of baker and not sure about baking with apples but I really want to try these. For some reason pastry dough has always been intimidating.

    • Courtney @ Neighborfood July 14, 2015, 2:27 PM

      Golden Delicious and Braeburn are both good options for apples that won’t get mushy and have great flavor!

      • Joel July 1, 2017, 9:42 AM

        Golden delicious will give you mush, granny smiths will stay chucky

  • Joanna July 14, 2015, 3:34 PM

    Do you think I could assemble them a day ahead of time!

    • Courtney @ Neighborfood July 14, 2015, 5:20 PM

      Hi Joanna, You could assemble and fry these one day ahead of time, but I would wait to glaze them until the day of. Hope that helps!

  • Gayle Kane September 6, 2015, 2:54 PM

    Please help with advice on what went wrong! I was so looking forward to trying this recipe as it sounded just simple and wonderful all at the same time. I followed the recipe to the “t”, made no changes at all and my dough puffed up terribly during the frying stage which resulted in the pies popping open. I’m an experienced cook and did everything to ensure my edges were sealed. I feel like the popping open was a direct result of the extreme puffing of the pastry as it fried but I’m not sure and wanted to check in with you to see if you have any helpful ideas on something I may have done wrong. Your photos don’t appear as if the puffing up was an issue..Thanks in advance for your help!

    • Courtney @ Neighborfood September 10, 2015, 12:12 PM

      Hi Gayle! I’m so sorry it didn’t turn out for you. I can’t be sure what might have happened without being in the kitchen with you, but my first two thoughts would be the temperature of the oil and the temperature of the dough. The oil definitely needs to be kept at 350 degrees. Also, if it was really warm outside and the dough was handles a lot it’s possible it was too warm. I think refrigerating it for a bit before frying would fix the problem. Hope that helps!

      • Gayle Kane September 14, 2015, 10:45 AM

        Thank you, Courtney! I will give this recipe another try very soon! I loved the texture of it as I was rolling it out. It seemed so perfect! I did find other recipes that said to refrigerate the dough and I found one that worked but still want to try this one again. I’ll report back in! Thanks again! πŸ™‚

      • Lydia December 7, 2016, 2:39 PM

        Hi Gayle, I bet that your fried pie pastries burst open, because they needed “vent-holes”; next time just take a fork, & peirce your fried pies with the fork tines. I hope this helps you sweetie! P.s. I grew up with Mennonites & Amish in my hometown community; my Great Granny was a common visitor to these wonderful people, & I learned so much from my Great Granny, (she also owned her own diner in our hometown; “Ellie’s Diner”, & was famous in the area, & even surrounding counties, for her superior cooking & baking! I am still so very proud of her, although it’s been 13 years since she passed… and I still am grieving her… I like to think she’s my Guardian Angel now :)… but anyhoo, my point is,I learned SO MUCH from my beloved Great Granny, & was dually blessed to also get the amazing opportunity to learn from the Mennonites & Amish , as well . Sorry to be so verbose here; but I honestly couldn’t help myself from sharing, & I wanted to let you know why I am so confident in my declaration of piercing the pastries with a fork. In short, they “pop”, “burst”, “explode “, etc., because of the liquid in them that creates steam, basically, the steam in them creates pressure, and needs to go somewhere, and so the pastries may pop open because of the “steam pressure ” inside of the pastries. Best of “Lucky-wishes ” for your next fried pies- go-around. πŸ™‚ I do hope that I’ve been helpful to you, and that my suggestion works for you. If not, consider experimenting with the temperature of your fryer /frying oil/kettle; all stove ranges & fryers don’t always heat the same; so too-hot oil could also be “The Great-Pastry-Popper-Culprit “. πŸ™‚

    • Karol Long February 2, 2016, 10:51 AM

      did you include eggwhites? The recipe only calls for the yolks maybe that led to the puffing up?

      • Gayle Kane February 3, 2016, 11:25 AM

        Karol, thank you for replying! It’s been a while but I know I followed the recipe so I’m sure I only used the yolks. I haven’t tried this recipe again but am planning to. As I said to Courtney, the dough was wonderful to work with! I didn’t refrigerate it because the recipe didn’t say to but am planning to try it again and add in that step! Fried pies are one of my favorites but I haven’t made them very often. As a child I remember my aunt making them and it’s one of my favorite “yummy” memories. Sadly, I don’t have her recipe.

  • JDiGi September 23, 2015, 11:28 AM

    I absolutely love this recipe! So much so I added it to my ultimate apple recipe roundup…I hope you will come by and take a look! Have a great week xohttp://dreamingofleaving.com/2015/09/21/worlds-best-apple-recipe-roundup/

  • LA Woman December 6, 2015, 7:51 AM

    I LOVE YOU I’M A CRAZY LADY TOO!!
    I have looked everywhere you are the best it was easy and good. I’m so sick of these people who put recipes online that just flat out suck and have no flavor.You are my favorite recipe postee ever .BTW my husband is the biggest apple pie eater he says yours blow the hell out of Marie Calendars and the Cheese Cake Factory I was shocked because I always thought Marie Calendar was his mother LOL!!

    • Courtney @ Neighborfood December 8, 2015, 11:33 AM

      Ha! This comment made my day. I’m so glad you enjoy these! Thanks for being a faithful reader!

  • Frauke Davis July 9, 2016, 11:35 PM

    OMG I made these today and am in LOVE with this recipe. It is foolproof for real! Let me just say I am going to try this using bananas and rum glaze just for fun. WIll let you know how this turns out. Amazing recipe and THANKS FOR SHARING!!!!

    • Courtney @ Neighborfood July 13, 2016, 2:38 PM

      I am so glad you enjoyed them! Thanks for coming back to let me know. A banana/rum combo sounds wonderful!

  • Joni Smith August 8, 2016, 11:56 AM

    So I have a ton of blackberries, I could probably make little blackberry fry pies, right? The berries are frozen, so I wonder if it would be better to thaw and drain really well, or do them up frozen??

    • Courtney @ Neighborfood August 8, 2016, 12:39 PM

      I would probably cook them down with some cornstarch and sugar to thicken it up before filling. A blackberry pie would be delicious though!

  • Inga Benthaus August 11, 2016, 7:38 AM

    Brilliant receipt, I just love apple pie and now fried, the best is no oven needed so it should be easy to do. Thanks for sharing and give it out to the kids it will do them good unlike the ‘normal’ sweets.

  • Tammie November 19, 2016, 8:17 PM

    Can you freeze this if so what is the best way.

    • Courtney November 28, 2016, 2:54 PM

      I have never tried it before, but you could try freezing the unfried made-up pies before frying. I would make sure to thaw in the fridge overnight before frying.

  • Annette Smith December 19, 2016, 11:34 AM

    Would it be possible to “bake” these in an oven? My husband is diabetic (borderline) and sometimes allows himself a small bite of sweet. Fried foods are not good for him that is why I am asking. I remember my grandmothers fried pies……Oh the good ole days…I am certain these will pass the “sweet” test perfectly.

    • Courtney December 20, 2016, 8:50 PM

      I definitely think you could bake these, though they won’t be quite as crisp/crunchy as tradtiional fried ones. I would probably brush them with egg white before baking.

  • Michelle December 22, 2016, 5:08 PM

    These look so delicious! If my kitchen weren’t already full of Christmas treats, I’d be tempted to make them immediately. I’m going to pin for future use, though. I even have my own apple trees! Yippee!

  • Shelly June 10, 2017, 6:53 PM

    Do you consider this dough to be chewy, with a hint of crunch on the outside or us it flakey crumbly? I buy these at our local Farmers market and they are to die for addictive. The crust is seriously the consistency of the old “Dolly Madison ” lunch box pies . You know, the ones next to the Ding Dongs.

    • Courtney June 14, 2017, 4:04 PM

      Hmmm…tough question. I would say it’s more on the flakey/crumbly side, but it still has a little crunch.

  • Jan Johnson June 16, 2017, 10:09 PM

    This is sad cause these are so good– we had fresh baked goods at Halloween when I was a little girl many many years ago–cookies, cup cakes, taffy, all homemade– so sad that that’s not possible nowadays–

  • Mary June 17, 2017, 6:57 PM

    Thank you for sharing the fruit pasty recipe. I love everything to take to farmers mkt.. Please keep sharing

  • Tanya June 18, 2017, 3:34 AM

    I’ve been looking for a good empanada recipe till I stumbled across this. I get off work at 7a.m. I will go straight home n try it. This looks so easy n deliciouse!

    • Courtney June 20, 2017, 3:23 PM

      I hope you enjoyed these! Thanks for commenting!

  • Lana August 2, 2017, 1:12 PM

    Hi
    Can you,use the,already made pue crust you fibd in the ,dairy section. Rolled pie crust?-
    Thanks just wondering

    • Courtney August 6, 2017, 3:34 PM

      I haven’t tried that, but I think you absolutely could! Sounds like a great short cut.

  • Barbara August 9, 2017, 10:49 AM

    When we lived in an Amish area of the country these were called Amish Moon pies, same except no glazing, easy to make and make a lot because they go really fast.

  • LaVerne Riekert August 9, 2017, 11:40 AM

    can’t get the receipe

    • Courtney @ NeighborFood August 9, 2017, 4:14 PM

      I apologize for that. The site was undergoing some maintenance. Everything should be back now!

  • Signy Austen August 9, 2017, 1:42 PM

    THESE LOOK LIKE A GREAT PROJECT TO DO WITH MY GRANDGIRLS, AND ONE GRANDSON. MY HUSBAND WILL ESPECIALLY ENJOY THESE – HE IS A DEDICATED SWEET TOOTH!!

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