Have you been searching for a delicious, inexpensive, and easy to make dessert? Well, look no further, you found one! Juicy and mouthwatering homemade apple filling encased in a crispy, buttery crust, glazed to sweetness. These tasty Amish fry pies will satisfy all your needs!

These pies are made using simple techniques and the most basic of ingredients yet the taste is just amazing! The sweet, crispy crust and the delicious spiced apple filling are so good together, they’re a match made in food heaven!

Fairly Simple

These Amish fry pie recipes consist of 3 parts. The filling, dough, and glaze. To make the pie you’ll need to do make the filling and dough first and the glaze last while the last of the is in the pot.

Travel-Friendly Pie

This is the perfect “grab and go” snack or meal when your short on time. Woke up late and have to rush out to work? No worries, just grab one of these pies and a travel mug of coffee and you’re good to go!

 

How Should You Serve Apple Fry Pies?

These tasty pies are best served glazed and warm, they can be eaten that way or dusted with some powdered sugar for eye appeal. Serve these delicious pies with a beverage of your choosing, it will taste great with just about anything.

 

Serving Size

Wanna whip up something tasty that your family will enjoy for dessert? These crispy fruit-filled pies are just the thing you need, and with 6 servings, dessert is served for the entire family! To be on the safe side, I’d make a second batch of these, just to ensure I can accommodate those second and third helpings!

 

Equipment Needed

Mixing bowls– You’ll need 3 mixing bowls to combine the dough ingredients and make the glaze.

Saucepan– Use 2 saucepans for this recipe. A small one to make the filling and a larger, deeper one to fry the pies.

Wooden Spoon– Use a regular wooden spoon to mix and stir ingredients.

Pastry Blender– Use a standard pastry cutter to combine the butter and flour.

Thermometer– Use this test the temperature of the hot oil.

Mesh Ladle– Use this or a slotted spoon to remove the pies from the oil.

Basting Brush– Use this or a silicone brush to apply the glaze to the pies.

 

Main Ingredients Of This Dish

Apples– I used 2 large Granny Smith apples for the pies but you can use whichever apple you like best.

Eggs– Use 4 room temperature egg yolks for this recipe.  

King Arthur– I used this AP flour but feel free to use what you like or what’s available.

 

Substitutes

Cornstarch– If you’re short on cornstarch, arrowroot can be used to replace it in a one-to-one ratio.

 Milk– Allergic to milk? Just use soy milk instead! Use the same amount of soy milk that the recipe calls for.

Vegetable Oil– Use an equal amount of canola oil to replace the oil in this recipe.

 

All The Ingredients

  • Apples– Peeled, cored, diced, and used in the filling.
  • Brown Sugar– Combined with the apples, and cinnamon, vanilla.
  • Cinnamon– Added to the filling for flavor.
  • Vanilla– Gives flavor to the filling and glaze.
  • Cider– Mixed with the cornstarch and added to the filling.
  • Cornstarch– Thickens the filling.
  • Flour-Combined with the butter to make the dough.
  • Butter– Gives flavor, texture, and color to the dough.
  • Egg Yolks– Combined with the milk and salt, then added to the flour and butter mixture.
  • Milk– Used to moisten and give flavor to the dough and glaze.
  • Salt– Adds flavor to the dough.
  • Powdered Sugar– Combine with milk and vanilla to make the glaze.
  • Vegetable Oil– Used to fry the pies.

 

How Did We Make It?

  1. To make the filling, combine the diced apples, sugar, cinnamon, and vanilla in a small pot and cook for 3 minutes until the mixture becomes juicy.
  2. Combine the cider and cornstarch, then pour it into the apple mixture and cook for an additional 3 minutes over high heat while stirring constantly until the mixture is thickened.
  3. In a large bowl, combine the butter cubes with the flour using a pastry cutter. Mix the egg yolks and salt in a small bowl then stir in the milk.
  4. Add the milk mixture to the four mixture in a slow stream while stirring until it forms a dough.
  5. Turn the dough onto a counter lined with wax paper and knead it for a minute or 2 until smooth.
  6. Divide the dough into 6 pieces of equal size and roll into 6-inch circles. Place 2 tablespoons of apple filling each circle and fold one end over the filling, and pinch or crimp the edges to close it.
  7. To cook the pies, heat the oil to 350° and place a couple of the pies in the pot, fry them for 2-3 minutes on both sides, then remove once golden brown and place on paper towels. Repeat with the rest of the pies.
  8. While the pies are in the pot, make the glaze by combining the powdered sugar, vanilla, and milk, mix until smooth. While the pies are still warm, brush on the glaze on one side, allow to dry, then coat the other side.
  9. Serve warm or at room temperature.

 

Paper Towel Pies

Once the pies have been cooked, remove them from the oil and transfer them to some paper towels to dry. Doing this ensures that all the extra oil from the pies are absorbed by the paper towels, and prevents the pies from becoming soggy.

 

Checking Oil Temperature

To ensure that the oil is ready to be used, I checked the temperature with a thermometer before throwing it in the pies. If you don’t have a thermometer, you can test it with a wooden spoon instead. Just stick the spoon in the center of the oil and if bubbles begin from around the handle of the spoon, the oil is ready!

 

Storing The Apple Fry Pies

These tasty apple fry pies can be stored at room temperature for up 3 days uncovered, this will help them retain their crispiness. Store for p to 3 weeks by freezing, just wrap in tin foil place in a zip lock bag, and freeze!

 

These apple fry pies are crispy, sweet, and Scrumptious! These single-serving apple pies are convenient for snacks or dessert, you can also take them with you if you’re traveling and got no time for breakfast! Try these tasty treats and I guarantee that you’ll LOVE them!

 

Amish Apple Fry Pies

Amish Apple Fry Pies

Yield: 6 servings
Prep Time: 1 hour
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 1 hour 45 minutes

Crispy and sweet Amish apple fry pie, a simple yet satisfying dessert!

Ingredients

Filling

  • 2 large apples (peeled, cored & diced)
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 2 tsp cider
  • 1 tsp cornstarch

Dough

  • 2 cups flour (sifted)
  • 4 tbs butter (cubed)
  • 2 eggs yolks

Glaze

  • 1 tsp vanilla
  • 2 tbs milk
  • 1 cup powdered sugar
  • vegetable oil

Instructions

  1. Make the filling by, combining the apples, brown sugar, cinnamon, and vanilla in a small saucepan. Cook this over medium heat for about 3 minutes until the mixture begins to form a liquid.
  2. Make a mixture of cornstarch and cider, then stir it into the pan and increase the heat. Stir constantly, for another 3 minutes until the mixture thickens. Remove from the heat and set aside.
  3. To make the dough, use a pastry blender to cut the butter into the flour until it forms small clumps. In a small bowl, mix the egg yolks and salt, then slowly pour in the hot milk, and stir to combine.
  4. Pour the milk mixture into the flour mixture and stir until a dough begins to form. Transfer the dough onto a sheet of wax paper and knead it until smooth.
  5. Cut the dough into 6 equally sized pieces and roll them each into a ball. Use a rolling pin to roll each ball into a 6-inch disk and fill with 2 tablespoons of the apple mixture. Fold the dough over the apple mixture and pinch the ends to seal.
  6. In a deep saucepan, heat the oil to 350 degrees, test the oil with a thermometer. Carefully place each pie in the pan and fry them 2-3 minutes on each side until golden.
  7. Remove them from the oil using a mesh ladle and transfer them to a paper towel, repeat the process with the remaining pies, and make the glaze in the meantime.
  8. In a small bowl, whisk the powdered sugar, milk, and vanilla until smooth. Glaze both sides of the fry pies while they're still warm, allow one side to dry before glazing the other.

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