Best 5 Amish Fried Pie Recipes

HOMEMADE FRIED PIES

Steps:

• 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.

AMISH FRY PIES

Steps:

• Mix first set of ingredients like a pie dough -- cut a circle the size you want your pie.wet the edges with water and fill with your favorite pie filling -- about 1 heaping tablespoonful.
• Fold over and crimp the edges -- with a fork.
• Deep fry in crisco shortening until slightly brown --
• Place on wire racks to drain.

AMISH CREAM PIE

Steps:

• In a medium saucepan, stir together the sugar, cornstarch and salt.
• Whisk in the half-and-half or light cream and cook and stir over medium heat until the mixture is thickened and bubbly.
• Remove from heat.
• Stir in butter, brown sugar and vanilla until butter melts.
• Pour into baked pie shell and sprinkle lightly with cinnamon.
• Bake the pie in a 325° oven for 30 minutes- the center of the pie will not be set.
• Cool the pie on a wire rack for 1 hour.
• Chill for 3 to 6 hours before serving- pie will set up upon chilling.
• Cover for longer storage.

AMISH FRIED APPLE PIES RECIPE - (3.4/5)

Steps:

• For the Filling: Place apples, brown sugar and flavorings into a small saucepan over medium heat and cook, stirring occasionally until apples are tender and juices form in the bottom of the pan. Mix the cider (or other liquid) with the cornstarch in a small bowl and stir into the apples, continuing to cook for 3 minutes until thick and apples are completely tender. For the Dough: While apples cook, place flour and butter into a food processor and pulse until butter is in small chunks. Heat the milk in the microwave for 30 seconds, then quickly whisk in the egg yolks and salt. Pour the milk mixture into the processor with the machine running. Mix just until it forms a crumbly dough and begins to clean the sides of the bowl. On a lightly floured work surface knead the dough together until it is smooth. Form into a 6-inch long log and cut into 6 even pieces. Form each piece into a ball and roll out with a rolling pin into a 6-inch circle, using only as much flour as necessary to keep it from sticking to the pin or work surface. Place 2 tablespoons apple mixture in the center of each circle and brush the edges with water. Fold to make a half-moon and crimp the edges well with the tines of a fork. In a deep 10-inch pan place enough oil to create 1 inch of depth. Heat the oil to 350 and fry the pies, three at a time, for three minutes on each side, turning carefully with a slotted spatula, until golden brown. Remove from the oil with a slotted spatula and drain on paper towels. While the pies are frying, whisk the powdered sugar with the cider and vanilla to form a light glaze. While still warm, use a pastry brush to coat the pies on one side; let them dry for a minute and then turn and glaze the second side. Enjoy while warm, or store at room temperature covered only lightly so that they stay crispy.

AMISH BUTTERMILK PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine sugar and lemon zest in a bowl. Using your hands, rub zest into sugar to release the natural oils of the zest. Add flour and mix well.
• Whip in buttermilk, lemon juice, eggs, butter, and lemon extract. Pour batter into pie crust.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until center is slightly jiggly in center, 50 to 65 minutes. Custard will continue to set as pie cools.