Amish Fried Pie Recipe: A Step-by-Step Guide to Homemade Delight

Amish fried pies are a wonderful tradition within Amish communities. These hand-held desserts are made with a homemade dough and a fruit filling. The dough is fried until golden brown, resulting in a pie with a crispy exterior and a warm, soft interior. They're pretty much a pocket of heaven! 

Amish fried pie is typically made from scratch with ingredients like flour, baking powder, salt, sugar, and shortening resulting in a tasty flaky pie crust. Once the deep fry process is completed these little pies are often finished with a powdered sugar glaze that adds a layer of sweetness to the pastry. You can also sprinkle them with powdered sugar alone. Sometimes, I prefer the sprinkle rather than the glaze. It makes me feel as though I'm not being quite so decadent...which is totally not true. 

These delicious Amish fry pies exemplify comfort food and without being too obvious they are so much better than commercial fry pies. You know the ones sold in boxes at convenience stores.....I can't even look at those anymore when I know how much more delicious these little Amish country peach pies are. 

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My Favorite Little Peach Pies

Peach pies are one of my favorite fruit pies.  I've made them in the past - always a traditional type of peach pie - but this time I decided to try something different - peach hand pies.  These are the perfect size for a treat or dessert, they're fun and so easy to make and they taste just as good the next day!

If peaches are your thing, you may like this 3 ingredient Cake Mix Peach Cobbler or these delicious Grilled Peaches with Fresh Berry Sauce!

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10/09/2024 11:27 am GMT

I Stink at Making Pie Crust

My oldest son helped me with the dough and this is a great way to get your kids in the kitchen.  He enjoyed the process and we loved the end result plus, he saw me struggling, I stink at making homemade pie crust, and I was thankful for his help but do NOT be intimidated. You can easily substitute Pillsbury Pie Crust or any ready-made pie crust to save time and frustration!

I made these a few weeks ago for a Sunday after-dinner dessert and my family wants them again.  I think with fall coming I'll try these with an apple pie filling and maybe even pumpkin pie filling.

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10/09/2024 09:17 am GMT

Preparing the Dough

The dough is the foundation of any pie and it's essential to achieve a balance between flakiness and sturdiness to support the filling. 

Ingredients:

• all-purpose flour
• table salt
• cold shortening
• egg
• ice water
• white vinegar

Food Processor Method:

Combine flour and salt in a large mixing bowl or the bowl of a food processor.  Next, add the shortening and pulse until a crumbly texture is achieved.  Combine the egg, 4 tablespoons ice water and vinegar and add this mixture to the food processor and process until the dough forms into a ball and pulls away from the sides of your container.  Add more water if necessary.  

Remove dough from the processor and shape into a disk or dough ball.  Cover with plastic wrap and chill in refrigerator at least one hour.  I made mine a day ahead to save time and it was perfect.

Manual Method - Mixing Dry Ingredients

Begin by sieving together the core Flour Mixture — typically all-purpose flour and salt in a large bowl. This not only combines these ingredients uniformly but also helps to aerate the flour, which contributes to the flakiness of the dough.

Incorporating Fat

Use a pastry cutter to cut cold shortening into the dry flour-salt mixture until pea-sized crumbles form. This method ensures that the shortening is evenly distributed throughout the flour, a critical step for a tender pie dough.

Adding Liquids

Separately, whisk the egg with the ice water and vinegar. This liquid is gradually introduced to the flour and shortening mixture, mixing to ensure the dough comes together without overworking.

Forming Dough Balls

Once the dough reaches a crumbly yet cohesive texture, it's turned onto a surface and shaped into a disc or a dough ball. The dough should be wrapped in Saran Wrap or placed in a plastic bag and allowed to chill in the refrigerator, which makes the fat solidify, leading to a flakier crust when baked or fried. After chilling for at least one hour the dough disc or ball is then rolled out, ready to be filled with either your own pie filling or your favorite store bought. My favorite is Lucky Leaf pie filling. I buy mine at Walmart but they probably carry it at your local grocery store.

Peach Pie Filling:

• peeled and chopped fresh peach (approximately 1 medium peach)
• granulated sugar
• brown sugar
• cornstarch
• butter
• lemon juice
• ground cinnamon
• Vegetable oil for frying
• Powdered sugar

See recipe card for quantities.

Stir together the chopped fresh peach, granulated sugar, brown sugar, cornstarch, butter, lemon juice and ground cinnamon in a medium saucepan.  Bring to a gentle boil stirring constantly and boil (still stirring) for one minute or until thickened.

Remove from heat and allow to cool completely before moving on to the next step.

Shaping Small Pies

To begin shaping the small hand pies, dust a rolling pin and flat surface with flour to prevent sticking. The dough needs to be rolled out to an even thickness, between ⅛ to ¼ inch thickness, before cutting out rounds using a small bowl as a guide.

• Roll dough to even thickness with a rolling pin
• Cut out rounds with a small bowl or cookie cutter
• Fold into Amish half-moon pies

Once you have your mini pies cut spoon 1 tablespoon of the cooled peach mixture into the center of each pastry circle.  Moisten edges with water, fold pastry in half and use a fork dipped in flour to seal the edges.

Heating Oil to Medium Heat

Pour enough oil (usually about 2 - 3 inches deep) into a frying pan or Dutch oven and heat to 375° (medium heat).

Deep Frying to Golden Brown

Once the oil has reached the correct temperature, carefully place the pies into the frying pan using a slotted spoon. They should be cooked in batches to avoid overcrowding and ensure even cooking. Fry each pie until they achieve a golden brown coloration, which typically takes 3 to 4 minutes per side.

• Use a slotted spoon to carefully place pies in oil
• Fry until pies are golden brown, a few minutes per side

Draining on Paper Towel

After frying, the pies need to be immediately removed from the oil and drained on paper towels. This step is crucial to remove excess oil and maintain the pies' desired crispness. For best results, the pies can then be transferred to wire racks to cool completely without becoming soggy.

• Remove pies with slotted spoon
• Drain excess oil on paper towel
• Optional: Cool on wire racks for crispness

Finishing Touches

Once the Amish fried pies have been cooked to perfection, it’s crucial to give them the final enhancements that elevate their taste and ensure proper preservation. The sweet glaze adds a luscious shine and flavor, while proper cooling and storing maintain the pies' texture and extend their lifespan.

If you would prefer, you can simply sprinkle powdered sugar atop the cooled pies.

Applying Sweet Glaze

To bestow the pies with a signature sweetness, a Sweet Vanilla-Flavored Glaze is essential. This glaze is typically a mixture of confectioners' sugar, milk, and vanilla extract. After the pies are slightly cooled and just warm to the touch, one utilizes a Pastry Brush to apply even Coats of Glaze. Ensuring the pies aren't too hot is key, as the glaze could melt away or become too thin.

• Ingredients for Glaze:
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
• Method:
  1. Whisk together the confectioners' sugar, milk, and vanilla extract in a bowl until smooth.
  2. Brush the glaze over the warm pies, coating them evenly.

Cooling and Storing

After glazing, the pies should be transferred to a Cooling Rack to allow air to circulate, which helps prevent sogginess on the bottom. They need to rest until completely cool to touch before storing to ensure the Sweet Glaze sets properly, creating a delightful texture contrast to the flaky crust.

For storing:

• Place the pies in an Airtight Container.
• Separate layers with parchment paper to retain the coating and shape.

If stored at room temperature, consume within 1-2 days. For longer preservation, refrigerate for up to one week.

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10/09/2024 11:02 am GMT

📖 Recipe

Homemade Pie Crust

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Prep Time:10 minutes mins

Chill:1 hour hr

Total Time:1 hour hr 10 minutes mins

Equipment

• Food Processor
• Pastry Cutter

1x2x3x

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup cold shortening
• 1 egg lightly beaten
• 4-6 tablespoon ice water
• 1 teaspoon white vinegar

Instructions

• Combine flour and salt in a large mixing bowl or the bowl of a food processor.  
  3 cups all-purpose flour, 1 teaspoon salt
• Next, add the shortening and pulse until a crumbly texture is achieved.  
  ¾ cup cold shortening
• Combine the egg, 4 tablespoons ice water and vinegar and add this mixture to the food processor stirring until the dough forms into a ball and pulls away from the sides of your container.  Add more water if necessary.  
  1 egg, 4-6 tablespoon ice water, 1 teaspoon white vinegar
• Remove dough from the processor and shape into a disk.  Cover with plastic wrap and chill in refrigerator at least one hour.  I made mine a day ahead to save time and it was the perfect consistency.

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Serving: 1g | Calories: 464kcal | Carbohydrates: 47g | Protein: 7g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 400mg | Potassium: 76mg | Fiber: 1g | Sugar: 0g | Vitamin A: 40IU | Calcium: 13mg | Iron: 3mg

Servings: 6

Calories: 464kcal

Author: Mary Beth

Peach Pie Filling - Part Two of Peach Pie Pocket Recipe

📖 Recipe

Amish Fried Pie Recipe - Peach Pie Filling

These Delicious Peach Hand Pies are perfect for one and remind me of the little pies I used to get at the grocery store. 

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Prep Time:15 minutes mins

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Ingredients

• 1 peach medium, soft
• 2 tablespoon granulated sugar
• 1 tbsp brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon
• Vegetable Oil for Frying
• 1 tablespoon powdered sugar for serving

Instructions

• Stir together the chopped fresh peach, granulated sugar, brown sugar, cornstarch, butter, lemon juice and ground cinnamon in a medium saucepan.  
  1 peach, 2 tablespoon granulated sugar, 1 tablespoon brown sugar, 1 tablespoon cornstarch, 1 tablespoon butter, 1 teaspoon lemon juice, 1 teaspoon ground cinnamon
• Bring to a gentle boil stirring constantly and boil (still stirring) for one minute or until thickened.
• Remove from heat and allow to cool completely before moving on to the next step.
• Roll dough to ⅛ to ¼ inch thickness on a lightly floured surface and cut into 4-inch rounds. I used a small bowl as a template and cut around it to achieve this size. You can also buy a cookie cutter in that size but I didn't have one handy and didn't want to spend the money so I improvised.
• Once you have your mini pies cut spoon 1 tablespoon of the cooled peach mixture into the center of each pastry circle. Moisten edges with water, fold pastry in half and use a fork dipped in flour to seal the edges.
• Pour oil into a Dutch oven and heat to 375°. Fry the pies 2 to 3 at a time for 3 to 4 minutes until golden brown turning occasionally. Drain on paper towels and sprinkle with powdered sugar. Serve while warm (but truth be told these are also great the next day!).
  Vegetable Oil for Frying

Notes

The recipe above is for the peach pie filling only. 

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Serving: 1g | Calories: 62kcal | Carbohydrates: 11g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 19mg | Potassium: 36mg | Fiber: 1g | Sugar: 9g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg

Servings: 6

Calories: 62kcal

Author: Mary Beth

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