This Amish Fried Pie Recipe is made with a flaky, buttery crust, warm apple filling, and a sweet glaze. A handheld dessert that’s crispy, nostalgic, and utterly irresistible!
Some recipes just take you back. You know the ones—the kind that remind you of warm summer afternoons at Grandma’s house or a small-town bakery where you could smell the butter and sugar from a mile away. That’s exactly what Amish Fried Pies do for me.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I first had one of these beauties at a farmer’s market in Lancaster, Pennsylvania. It was a chilly fall morning, and I was not expecting to have my life changed by a humble little fried hand pie. But after that first bite—crisp, golden crust giving way to warm apple filling, finished with a sweet, crackly glaze—I was hooked. Like, “immediately-googling-how-to-make-them” hooked.
Fast forward a few years, and I’ve tested and tweaked my own version to make it just right. And trust me, if you love classic apple pie, but wish it was somehow even better (read: deep-fried and portable), this is the recipe for you.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Amish Fried Pie Recipe?
- It’s a handheld dessert! No forks or plates needed—just grab and enjoy.
- Crispy, golden perfection – Deep-frying creates a perfectly flaky, buttery crust.
- Classic apple pie flavor – But better. Because frying makes everything better.
- That dreamy glaze – Sweet, crackly, and totally addictive.
- Great for road trips, lunchboxes, or just because – These pies are made for on-the-go snacking.
Ingredient Notes:
Every ingredient plays its part in making these pies completely irresistible.
- Apples – Granny Smith gives a nice tart contrast, while Honeycrisp or Fuji add natural sweetness.
- Brown Sugar – Adds a caramel-like depth to the filling.
- Cinnamon & Vanilla – You cannot have a proper apple filling without these two.
- Flour & Butter – The key to a rich, flaky, buttery dough.
- Egg Yolks & Hot Milk – Helps create a sturdy yet tender pastry that fries beautifully.
- Cornstarch & Cider – Thickens the filling so it doesn’t ooze out when you take a bite.
- Vegetable Oil – Used for deep frying, giving these pies their golden, crispy exterior.
- Powdered Sugar, Milk & Vanilla – The simple, perfect glaze that makes these pies next-level.
How To Make Amish Fried Pie?
Step 1: Make the Apple Filling
In a small saucepan, combine diced apples, brown sugar, cinnamon, and vanilla over medium heat. Stir occasionally and let the apples release their juices—about 3 minutes.
In a small bowl, whisk together the cider and cornstarch to make a slurry. Stir it into the apple mixture, turn the heat up slightly, and cook for another 3 minutes, stirring constantly. The filling should be thick and glossy. Remove from heat and let it cool.
Step 2: Prepare the Dough
In a large bowl, cut butter into the flour using a pastry cutter (or your hands). Keep working it in until the butter is in small, pea-sized lumps.
In a small bowl, whisk together egg yolks and salt, then slowly stir in hot milk. Pour this into the flour mixture and mix until a dough starts forming.
Turn the dough onto a lightly floured surface and knead for about 1 minute until smooth. Cover and let it rest while you prep the next steps.
Step 3: Roll & Fill the Dough
Divide the dough into six equal pieces, rolling each into a ball. Using a rolling pin, flatten each piece into a 6-inch circle.
Spoon about 2 tablespoons of the apple mixture into the center of each circle. Fold the dough over the filling, pressing the edges to seal. Use a fork to crimp the edges or flute them for a decorative touch. If needed, dab a little water along the edges to help seal them properly.
Step 4: Fry Until Golden
Heat about 2 inches of vegetable oil in a deep saucepan over medium-high heat (350°F). To test if the oil is ready, dip a wooden spoon handle into the oil—if small bubbles form, it’s go-time.
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Carefully place one pie at a time into the hot oil and fry for 2-3 minutes per side, or until golden brown. Use a slotted spoon to remove and place them on a paper towel-lined plate to drain excess oil.
Step 5: Glaze & Enjoy!
While the pies are still warm, mix together the powdered sugar, vanilla, and milk to make the glaze. Use a pastry brush to coat one side, let it dry, then flip and glaze the other side.
For an extra sweet touch, add a second coat after the first one hardens.
Let the pies cool slightly before serving—or don’t, because warm pies are the best pies!
Storage Options:
- Room Temperature: These pies stay fresh for 2-3 days if left uncovered on a wire rack. Covering them will make the glaze soft.
- Refrigerator: If you want them to last longer, store them in an airtight container for up to 5 days.
- Freezer: You can freeze unglazed pies for up to 3 months—just thaw and reheat in the oven before adding glaze.
Variations and Substitutions:
- Try a different fruit – Swap the apples for peaches, cherries, or blueberries.
- Use a different dough – Store-bought pie crust works if you’re short on time.
- Add nuts – A little crunch from chopped pecans or walnuts is so good.
- Cinnamon-sugar coating – Instead of glaze, roll the pies in cinnamon sugar while they’re warm.
What to Serve with Amish Fried Pie?
These pies are perfect on their own, but if you want to get extra fancy, try pairing them with:
- A scoop of vanilla ice cream (because everything is better à la mode).
- Whipped cream for an extra creamy touch.
- A drizzle of caramel sauce to make them even more decadent.
- A hot cup of coffee or tea for the ultimate cozy treat.
Frequently Asked Questions:
Can I bake these instead of frying?
Yes! Bake at 375°F for 20-25 minutes until golden. They won’t be quite as crispy, but still delicious!
What’s the best oil for frying?
Vegetable or canola oil works best for a neutral taste and even frying.
Can I make these ahead of time?
Absolutely! Prep the pies a day in advance and store them unglazed. Fry fresh when ready to serve.
If you’ve never tried making Amish Fried Pies, now’s the time! They’re easy, nostalgic, and beyond delicious. Whether you go classic with apples or get creative with other fillings, these little hand pies are guaranteed to win over any crowd.
So, what flavor are you trying first? Let me know in the comments—I love hearing your baking adventures!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Amish Fried Pie Recipe
Ingredients
For the Filling:
- 2 large apples peeled, cored, and diced
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 teaspoons apple cider
- 1 teaspoon cornstarch
For the Dough:
- 2 cups all-purpose flour sifted
- 4 tablespoons unsalted butter
- 2 egg yolks
- ⅓ cup hot milk
- ¼ teaspoon salt
For the Glaze:
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 cup powdered sugar
For Frying:
- Vegetable or canola oil
Instructions
Prepare the Filling
- In a small saucepan over medium heat, combine diced apples, brown sugar, cinnamon, and vanilla extract. Stir occasionally and allow the mixture to cook for approximately 3 minutes, or until the apples release some of their juices.
- In a separate small bowl, whisk together apple cider and cornstarch to create a slurry. Stir the slurry into the apple mixture and increase the heat to high. Continue stirring constantly for an additional 3 minutes, until the mixture thickens. Remove from heat and set aside to cool.
Prepare the Dough
- Cut the butter into small cubes and incorporate it into the flour using a pastry cutter or fork. Continue blending until the butter is broken down into pea-sized crumbs.
- In a separate small bowl, whisk together egg yolks and salt. Gradually add the hot milk, stirring continuously. Slowly incorporate the liquid mixture into the flour and butter mixture, stirring until the dough begins to form.
- Transfer the dough to a clean surface and knead for approximately one minute, or until the dough becomes smooth. Cover and allow it to rest while preparing the next steps.
Roll and Fill the Dough
- Divide the dough into six equal portions, rolling each into a ball. Use a rolling pin to flatten each piece into a 6-inch circle.
- Place 2 tablespoons of the prepared apple filling in the center of each circle. Fold the dough over the filling, forming a half-moon shape. Press the edges firmly to seal, then use a fork to crimp them for a secure closure. If needed, lightly moisten the edges with water to help seal the dough.
Fry the Pies
- In a deep saucepan, heat about 2 inches of vegetable oil to 350°F (175°C). To test if the oil is ready, dip the end of a wooden spoon into the oil—if small bubbles form around the spoon, the oil is sufficiently heated.
- Carefully place one pie at a time into the hot oil. Fry for 2 to 3 minutes per side, or until golden brown. Remove using a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat for the remaining pies.
Glaze the Pies
- While the pies cool slightly, prepare the glaze by whisking together powdered sugar, vanilla extract, and milk in a small bowl until smooth.
- Using a pastry brush, apply the glaze to one side of each pie, allowing it to dry before flipping and glazing the opposite side. If desired, apply a second coat for extra sweetness.
- Serve warm and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
