These are classic Amish confections, whether you call them "fry pies" or "fried pies." I've heard them called both. But whichever name you prefer, these taste awesome. They resemble the Hostess fruit pies so long a staple of American lunch pails or convenience stores, but unlike those preservative packed versions, these are at least scratch-made and filled with real fruit. This is a photo of a blueberry fry pie I picked up at the Amish bake sale in Pearisburg, Virginia. YUM! You may have expected to see a pretty golden brown exterior, but the one in the photo is masked by a ghostly white glaze coating the pie. Not all versions are coated in the white glaze (I think I like the white glaze, though). Some are simply sprinkled with sugar, while others are just fried and fruit-filled. The following recipe is the Amish Cook's Fry Pie recipe (which doesn't call for the glaze). I have put an Amish glaze recipe below so you can combine the best of both worlds!:)
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 fruit 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.
POWDERED SUGAR GLAZE
1 c. powdered sugar
½ tsp. vanilla
1 ½ to 2 tbsp. milk
⅛ 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 ½ tablespoons milk, add more only if needed to get glaze consistency. Drizzle over cool cake. Yield: About ½ cup.
Theresa
Thank You for printing the recipe Kevin!! I've tried making turnovers & the filling dissapates while in the oven. I hope that doesn't hapen when I go to make these pies. If so I'll contact you & maybe you can ask Lovina what could have gone wrong.
Bonnie
Oh my, they look so good .. and sound really easy to make .. I get the fried pies at the Amish store in NC .. quite often hot out of the oven .. (but without the glaze) .. and I think my favorite is the lemon ..
thanks for sharing this recipe Kevin ..
Cheryl
my 2 favorites are lemon and blueberry. I've also had chocolate.
I used to get those for my school and then work lunches.
Wendy
Wait a minute. The ingredients list calls for 2.5 cups of filling for 36 pies. but the directions say to put 1/2 cup of filling in each pie. That would mean you only have enough filling for 5 pies. It doesn't add up.
My guess is the amount of filling you put in each pie is wrong... that would be a lot for a little pie!
Kevin
Wendy, I agree, something was off there...so I changed the recipe. Should work just fine the way I changed it in the instructions. Good eye!
Dianne
I love fried pies. When I was growing up, my aunt made dried apple pies and they were delicious, but when I go up to Adams County I try to have different ones. Last week I had a peach and lemon. The time before was a grape & cream cheese. It was awesome. The pineapple one is good too. I have been to Adam's County way too many times lately.
Fran
Yum!! I know my daughter would love these. Can Lovina share some pie filling recipes? I would end up doing canned filling since I have no idea how to make the filling. I am sure I could find a recipe online though. And I agree, the glaze probably makes it so much better. 😉
Barb Wright
I think I mentioned this a few years back,but Ill share it again...I make these regularly,and did so when my kids were in school. My youngest son would sell them. I didn't know for a long time. I always wondered why he wanted extra ones?!? They are good and simple to make. If anyone wants to freeze them,omit the glaze. It makes them soggy when they thaw. Good luck!!
Zelka Cani
Oh my... these fried pies look amazing and I am sure they taste even better. We do not often deep fry food now, mainly for health reasons, but I will have to give these a try. I would love to eat one right now...please...
monclerjacketsforwomen.moonfruit.com
Suppose it rains,what shall we do? How's it going? He broke his words once again.The meeting was scheduled for two hours
rosabelle
For some reason, I can't find a "print" icon.....isn't there one or is it me that is missing it somehow? Thanks.