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Test Kitchen Approved

Amish Style Fried Pies

Amish Style Fried Pies

Amish Style Fried Pies

Adapted from


6 to 12 servings

Prep Time

30 Minutes

Cooking Time

15 Minutes

Adapted from

Savory founder Mike Johnston adapted this recipe to recreate his favorite barbecue dessert during the Alabama and Georgia portion of his Chasing BBQ road trip -- fried hand pies. The dough is perfectly crispy on the outside yet sturdy and slightly chewy on the inside; so it holds a lot of filling and doesn't fall apart in your hand while you're enjoying it. They're just as delicious the day after they've been you might want to make a double batch!

Recipe Notes

*For hot milk, heat milk to just below a simmer; you don’t want it to boil.

For filling: Check out our recipes for Chocolate Puddin' Filling for Fried Pies and Fruit Filling for Fried Pies.

For glaze: Choose an extract flavor that pairs with your pie filling flavor, e.g. lavender extract with berry filling.


For dough:

2 cups all-purpose flour, sifted

4 Tbsp. unsalted butter, diced and cold

2 egg yolks

6 Tbsp. hot milk*

For pies:

About 12 Tbsp. prepared pie filling of choice (e.g. chocolate pudding, cherry, mixed berry, peach, etc.)*

vegetable oil for frying

For glaze:

1 tsp. extract of choice, such as:

2 Tbsp. milk

1 cup powdered sugar

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Natural Lavender Extract

    Our Natural Lavender Extract has the expected flavor and aroma of a field of lavender. As with our other extracts, this product is gluten-free. If ...

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  • Pure Almond Extract

    Our Pure Almond Extract uses the maximum amount of premium bitter almond oil (which has already been heated to destroy toxicity) for the best almon...

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  • Natural Vanilla Extract

    Our Natural Vanilla Extract is for bakers looking for a more economical vanilla option that doesn't sacrifice the great natural vanilla flavor need...

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  • Natural Butterscotch Extract

    Our Natural Butterscotch Extract is full of rich, gourmet buttery decadence. Butterscotch extract allows you to add the sweet flavor of butterscotc...

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For dough: In a large bowl, combine butter and flour using a pastry cutter until mixture resembles small, pea-sized lumps. In a small bowl, beat egg yolks with Mayan Sea Salt. Slowly pour hot milk into egg mixture, stirring constantly. Combine wet and dry ingredients and mix until dough begins to form. Turn out dough onto parchment or wax paper and knead for about 1 min. Divide dough into 6 or 12 equal pieces (depending on if you want large or small pies).

For pies: Roll each dough piece into a ball and flatten into a 1/2-inch thick disc. Use a floured rolling pin to roll discs into circles (6 to 7 inches for large, 3 to 4 inches for small.) Fill each circle with 1 to 2 Tbsp. filling of choice. Use water to lightly wet outside edges of the circle. Fold dough in half over the filling and pinch edges together to seal; flute edges or use a fork to crimp them. Fill a frying pan with about an inch of oil and heat to 350 degrees. Fry one pie at a time for 1 to 2 min. per side until golden brown. Transfer to a paper towel-lined plate to drain and brush with glaze while still warm.

For glaze: Mix all ingredients together until smooth. Use a pastry brush to glaze pies while they are still warm. Apply 2 coats of glaze for extra sweetness, but wait for the glaze to harden between coats.