Amish Apple Fried Pies

Amish Apple Fried Pies, 5.9 out of 10 based on 7 ratings
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Rating: 5.9/10 (7 votes cast)

Fried pies are a staple of the Amish dessert diet.  They are relatively easy to make and they are very portable, so it makes a great “lunch bucket” snack.  While a fried pie is similar to those Hostess fruits pies you find in convenience stores, the homemade version is much better.  Fried pies are popular throughout Amish country, but seem especially popular in the South.   There’s a Beachy Amish Mennonite-owned Fried Pie “factory” in Whitesville, Tennessee and there’s an Amish woman in Ethridge, Tennessee who makes superb fried pies and sells them on Saturday mornings.  Yummy!  Here is a recipe so you can make your own!


Makes 36 pies

5  cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

1 cup shortening, softened

2 eggs, slightly beaten

1 13-ounce can evaporated milk

2 1 /2 cups apple pie filling (homemade or you can use store-bought, but that would deviate from the Amish scratch-made fillings)

In a large bowl, combine the flour, baking powder, salt, and sugar.  Cut the shortening into the dry ingredients.  In a separate bowl, mix the eggs and milk together and then add to the shortening-flour mixture.  Mix with a fork just so it holds together and no more.  Roll out rather thin, to about 1 /8-inch thickness.  Cut out small rounds using a 7-inch saucer or circle as a pattern.  Spoon some of your favorite fruit pie filling on one side.  Be sure your filling is fairly thick and cold or it will run. Fold over and seal the edges well.  Deep fry in melted shortening, about 2 inches deep,  until golden brown on both sides, 2 minutes per side.  Dip into the powdered sugar glaze and then  put onto a baking sheet or cooling rack to cool before serving.


1 tbsp. butter
1 c. powdered sugar
1/2 tsp. vanilla
1 1/2 to 2 tbsp. milk
1/8 tsp. salt

Put butter in 2 cup glass measure cup. Cook on high for 30 seconds or until melted. Add all ingredients. Starting with 1 1/2 tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool cake. Yield: About 1/2 cup.

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The Discussion

  1. NOW I love real fruit or pudding fried pies and made enough in my own short 60 years,But the ones I’ve had at yoders markets ,and some road sides in and about lawrenceburg, Tenn . Do look just like your picture of squeezed out plastic tube filling,with the tiny little squares of apple,and If you go in the bulk amish stores you can get these tubes very reasonable or from dutch valley food.NOW when you have a real snitz or venison mincemeat,eastern market york pa or at millers in lancaster and many others roadside stand in the lancaster county area,well count yourself blessed. Now my area in and about sugarcreek and walnutcreek OHIO this was questionable. So much for tradition,maybe they dress the life but some have[of course to save time and increase profit],not shared the roots just the worlds taste. yum to those who are pure in heart and deed blessingsLG

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