Amish Fry Pies
In Ohio’s Amish Country, the pie doesn’t wait for an oven. These are the real roadside treasure—crisp, glazed, and eaten by hand.
Crisp on the outside, tender inside, and filled with sweet apple or cherry, this is the kind of dessert you grab from a farm stand and eat before you even make it back to the car. Simple ingredients. No shortcuts. Absolute touchdown.
Why Fry a Pie?
The Amish Fry Pie is distinct from a standard turnover. It’s defined by three things:
- The Fry: Submerging the dough in hot oil creates a blistered, flaky crust that baking can’t replicate.
- The Glaze: They are dipped in a vanilla glaze while hot, creating a thin, sweet shell over the crust.
- The Shape: Always a half-moon, sealed tight to survive the fryer.
🛠️ The Equipment Locker
Temperature control is the secret to non-greasy fry pies. Thin pots lose heat instantly when the cold pies drop in. You need heavy iron to keep the heat steady.
The Official Roster
The Dough
- 3 cups all-purpose flour
- 1 tbsp sugar + 1 tsp salt
- ¾ cup cold butter (or lard)
- ¾ cup cold whole milk
The Fillings (Choose One)
- Apple: 2 cups diced apples, ½ cup sugar, cinnamon, lemon juice, 1 tbsp cornstarch
- Cherry: 2 cups tart cherries, ¾ cup sugar, lemon juice, 1 tbsp cornstarch
The Finish
- Oil for frying (350°F)
- Glaze: 1½ cups powdered sugar, 3 tbsp milk, vanilla
The Game Plan (Instructions)
- Build the Dough: Whisk flour, sugar, and salt. Cut in butter until crumbly. Add milk gradually until a soft dough forms. Wrap and chill 20 minutes.
- Cook the Filling: Combine fruit ingredients in a saucepan. Cook 6-8 minutes until thick and jammy. Cool completely. Hot filling = blown out pies.
- Roll & Fill: Roll dough thin (⅛-inch). Cut 6-inch circles. Place 2-3 tbsp filling on one half. Leave edges clear.
- Seal Like the Amish: Fold over, press edges firmly, crimp with a fork. No leaks allowed.
- Fry to Glory: Heat oil to 350°F. Fry 1-2 at a time until deep golden brown (2-3 mins per side).
- Glaze While Hot: Whisk glaze smooth. Brush over pies immediately so it melts into the crust. Let cool slightly before eating.
Pro-Tips & Audibles
Pro-Tip (Temperature Control)
Watch the bubbles. If your pies bubble aggressively while frying, the oil is too hot. Amish fry pies should fry steadily, not violently—slow and even wins this drive.
The Buckeye Audible (Flavor Swap)
Black Raspberry: For a true Holmes County twist, swap the cherries for Black Raspberries if you can find them. It’s the “local favorite” flavor you won’t find in grocery stores.
Final Whistle
These are best eaten standing up, next to your car, with glaze dripping on your fingers. It’s the taste of a Saturday drive through Holmes County.
Frequently Asked Questions
Can I bake these instead of frying?
We do not recommend baking. The signature blistered, flaky crust only happens when the dough hits hot oil. Baking will result in a standard turnover, not a fry pie.
How do I reheat them?
Use an air fryer or toaster oven at 350°F for 3-4 minutes. Do not microwave them, or the crust will become soggy.
Can I freeze them?
Yes. Freeze them before frying. When ready to eat, fry them frozen (add 1-2 minutes to the cook time) and glaze immediately.