Amish Fry Pies

Amish fry pies can be good for a sweet filling after meal finisher that are more unique than your average dessert pastry.

Photo by Sandra M.
Adapted from tastebook.com

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

20

servings

PREP TIME

40

minutes

TOTAL TIME

60

minutes

SERVINGS

20

servings

Adapted from tastebook.com

Ingredients

  • 4 1/2

    cups velvet cake flour

  • 1/2

    tablespoon salt

  • 1

    tablespoon sugar

  • 1 1/2

    cups Crisco shortening

  • 1

    cup water

  • Pie filling (cherry, peach or apple)

  • Shortening for deep fat frying

  • Glaze:

  • 4

    pounds powdered sugar

  • 1/4

    cup cornstarch

  • 2 1/2

    tablespoons nonfat dry milk powder

  • 1/2

    teaspoon vanilla

  • 1 1/4

    cups water

Directions

Fry Pies: In a large mixing bowl, combine the cake flour, salt, sugar. Cut in shortening until pieces are the size of small peas. Add water a little at a time, until the flour mixture is moistened. Form into 2 balls. Divide each ball into 10 pieces and roll each piece into a circle. Or if you have a large dough press, roll out dough and cut out circles with press. Spoon pie filling onto one half. Brush half of edge with water; fold over and press to seal with dough press. Heat shortening; fry a few pies at a time in deep fat until golden brown. Cool on wire racks. Glaze: In a large bowl, combine glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip excess glaze on wire racks until cool. Source: Shipshewana Flea Market

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