Amish Fry Pies

Amish Fry Pies

Amish Fry Pies

I’m supposed to be frying donuts. No, really I just got an awesome recipe from Berlin for Berliner jam filled donuts that I’m super excited to try. However, recently we went strawberry picking and got some fry pies while we were there. These, upon closer inspection turned out to be filled with a lot of preservative crap. Then last weekend we went raspberry picking. Perhaps you can see where I’m going with this. Anyway, I decided to make my own traditional fry pies, without all of the junk but with the lovely fresh raspberries. This was my first attempt and they turned out beautifully. First I made the dough and set it aside to chill. Then I made the pie filling (I ended up with about a cup extra which I just refrigerated to use as jam. Is there really a difference between pie filling and jam? I think not, not for berries anyway.) Finally I rolled them out and fried them, dipping them in icing when they started to cool. Oh these were really good, well worth the trouble of setting up the fryer, and rolling and filling. They were so good that even two days later when we ate the last fry pie, it was still yummy, if slightly stale.  Next time I make these I think I’m going to make a savory set (hello empanada) and a sweet set at the same time. If I didn’t love the icing as the final touch so much I might even leave them un-iced and then let them be surprises for whomever bites down on one. I also have to admit that next time I make them I might try baking, and not frying them. That sort of makes them a different thing altogether, but it might be less messy than the grease and if it also tastes good… I leave it for you to decide.

Makes: 10 pies

Reheats: Yes sort of (as well as any donut reheats)

Freezes:Yes, just thaw before deep frying

Child Friendly Tasks: Icing spreader

For the raspberry filling

(if you don’t want raspberry, just use two cups of your favorite cooked pie filling)

  • 2/3 c. sugar
  • 2 tbsp. cornstarch
  • 1 tsp. lemon juice
  • 2 c. black raspberries, fresh or frozen

Pie Dough

 For the fry pie crust

  • 2 C. white pastry flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 T. sugar
  • 8 T. butter
  • 1/2 C. milk
  • 1 egg


  • 1 c powdered sugar
  •  ½ tsp vanilla
  •  1 tsp corn syrup
  •  2 tbsp milk


  1. First make and chill the crust. Cut butter in with flour, salt and baking powder.
  2. When the mixture resembles coarse crumbs add sugar and mix. Then add the egg and milk.
  3. Mix until everything comes together as a dough. Kneed briefly and then break into 10 golf ball sized balls. Chill for hopefully an hour.
  4.  Make the pie filling. Over medium heat combine sugar and cornstarch and stir together. Add black raspberries and lemon juice and cook together until thickened (about 5 mins or so) Cool completely before using.
  5.  Heat vegetable oil to 375F. While oil is heating roll out each ball of dough into a circle about 6 inches around. If you have a fry pie maker (and please don’t ask why I indeed do…) lay the dough in the pie maker and add a scant ¼ c filling. Resist the urge to overfill. Brush the edges with egg white, fold over and seal. Repeat until all pies are made.
  6.  Fry each pie at 375 for two minutes on either side. Cover with glaze if desired.


Amish Fry Pies

Amish Fry Pies


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