Authentic Amish Fry Pies Recipe: Classic Homemade Fruit-Filled Pies

Why You’ll Love Fry Pies

There are many reasons to love Amish fry pies. They combine the familiar comfort of pie with the crisp, rich texture of fried pastry and the convenience of a handheld snack. The flaky crust, the warm fruit or sweet filling, and a crackly glaze on top make them irresistible. Whether served at a family gathering, a church dinner, or enjoyed as an afternoon treat, these pies are comforting and crowd-pleasing.

Pastry Ingredients

• All-purpose or pastry flour – the base for the dough, providing structure and gluten.
• Baking powder – a leavening agent that lightens the dough.
• Salt – enhances flavor.
• Sugar – adds a touch of sweetness and helps with browning.
• Lard, butter, or shortening – fat produces a tender, flaky crust. A combination of lard and salted butter works well.
• Eggs (beaten) – add moisture, richness, and structure.
• Evaporated milk – gives a creamy texture; you can substitute half-and-half or whole milk.

How to Make Fried Pie Dough

You can use most basic pie crust recipes for fry pies, but the following method yields a sturdy, flaky dough suited for frying or baking.

1. Combine dry ingredients: In a large bowl, whisk flour, baking powder, salt, and sugar.
2. Cut in the fats: Add lard, butter, or shortening and work it into the flour with a pastry blender or your fingers until the mixture resembles coarse crumbs, with some pea-sized pieces remaining.
3. Mix wet ingredients: Beat the eggs and combine them with the evaporated milk (or substitute).
4. Bring the dough together: Pour the wet mixture into the dry ingredients and stir gently until a ball forms. Handle the dough lightly to avoid toughness.

What Kind of Pie Filling Should I Use?

Any fully cooked pie filling works for fry pies—apple, blueberry, cherry, chocolate, lemon curd, and more. You can use store-bought canned fillings (typically three 20-ounce cans for a full batch) or homemade fillings. If you use a homemade apple filling, cook the apples until tender before thickening so the filling is soft and not watery when fried or baked. Allow fillings to cool before filling the dough unless you will fry immediately.

How to Make Fry Pies

1. Portion the dough: Use a 2 to 2½ inch dough ball for each pie.
2. Roll and cut: On a floured surface, roll each ball to about a 6½-inch circle. Use a 6-inch lid or cutter for a neat shape.
3. Add filling: Place about ¼–⅓ cup of filling on one half of the circle.
4. Seal edges: Moisten the rim with a little water, fold the dough over, and press the edges with a fork to seal.
5. Chill before cooking: Place finished pies on a parchment-lined tray and refrigerate them until ready to fry or bake.

Making them by hand takes time, but the results are worth it. If you prefer not to fry, bake them instead—both methods produce delicious pies.

Fry Pie Maker

Fry-pie makers or pocket presses can speed up shaping and sealing, producing consistent results. They can be handy if you plan to make fry pies often, though they are not essential.

Frying Instructions

Exercise caution when working with hot oil.

1. Heat the oil: Preheat oil in a deep fryer or large pot to 350°F (175°C). A cooking thermometer helps maintain the temperature.
2. Fry in batches: Fry a few pies at a time for about 3 minutes, turning halfway, until lightly browned.
3. Drain: Remove with a slotted spoon or skimmer and place on a wire rack to cool briefly.
4. Glaze: Drizzle glaze over warm pies.
5. Serve: Let cool slightly and enjoy.

Can I Bake Amish Fry Pies?

Yes. To bake, preheat the oven to 425°F, arrange pies on a greased or parchment-lined baking sheet, cut a small slit in the top for venting, and bake 15–20 minutes until golden. Baked fry pies are less messy and still delicious, a great option for those avoiding fried foods.

Glaze Options: Cover or Drizzle

Some people prefer a fully glazed pie while others like just a light drizzle. I typically drizzle the glaze so the pies aren’t overly sweet, but you can double the glaze recipe to fully coat the pies or omit it and dust with powdered sugar instead.

Storage

Fry pies can sit at room temperature for a day or two, but because of the fruit filling they should be refrigerated for longer storage—loosely covered in a towel or lightly tented to avoid sogginess—for up to five days. For longer storage, cool completely and freeze in an airtight container for one to two months. Reheat in a 375°F oven for 5–10 minutes if desired.

More Amish Recipes with Apples

• Old-Fashioned Apple Dumplings
• Apple Goodie (apple crisp)
• Homemade Apple Fritters
• Apple Bread
• Apple Butter
• Apple Cream Cheese Bundt Cake

Fry pies are similar to turnovers but use a traditional pie crust rather than puff pastry. They are a nostalgic, portable dessert that’s perfect for sharing. If you try this recipe, consider leaving feedback or a rating to share how yours turned out.

Amish Fry Pies Recipe

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