Amish Winter Classic: Fried Pies

A delicious fried pie

Man, these are good.....When I was a kid I remember occasionally buying some of the Hostess fruit-filled pies. Mmmm, apple, blueberry or cherry.  Geez, I have probably not had one of those in 30 years, but, oh, so good. Especially the apple.  Glazed over and filled with apple filling. One of these days soon I am going to have to break down and buy one just so I can compare them to a pie I've become more familiar with over the years: fry pies, or fried pies.  The Amish have adopted these amazing treats as their own.   I've been fortunate to try many fried pies in my years exploring Amish communities.  The best ones are made fresh, filled with fresh fruit, and then drizzled with a sugar glaze.  Gotta have that glaze.  The Amish and Mennonites are both known for their fry pies and Amish literature is full of references to them.

An Amish man in Ohio invented a "fry pie press" that allows for them to be cranked out faster.  Fry pies are often made in huge quantities among the Amish as they are often sold to raise money for medical bills.  One Amish church in Ohio assembled a group of volunteers last fall and by days' end had cranked out 4000 fried pies to sell to raise money for a church member's medical bills.

Of course they aren't always just reserved for benefits, sometimes an Amish homemaker will made smaller batches and one will find their way into a lunch pail.  That is an awesome treat.  Try making them in a small batch for you at home, you won't regret it!

Amish Winter Classic: Fried Pies

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Ingredients

  

• 5 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 c shortening softened
• 2 lg eggs slightly beaten
• 1 13-oz can evaporated milk
• 2½ c fruit filling of your choice
• Shortening for frying

Instructions

 

• COMBINE the flour, baking powder, salt, and sugar in a large bowl. Cut the shortening into the dry ingredients.
• MIX the eggs and evaporated milk together in a separate bowl, then add to the shortening-flour mixture. Mix with a fork just until it holds together. Roll out rather thin, to about ⅛-inch thickness. Cut out rounds using a 7-inch saucer or circle as a pattern, rerolling the dough as needed. Put ½-cup fruit pie filling on one-half of the circle, leaving a bit of space clear around the edge. Be sure your filling is fairly thick and cold or it will run. Fold over the circle and seal the edges well.
• HEAT shortening in a deep pan to a depth of about 2 inches until very hot. Deep-fry the pies until golden brown on both sides, 2 minutes per side. Put onto a baking sheet or cooling rack to cool before serving.

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