Amish Style Fried Pies Recipe
6 large (6 to 7 inch) or 12 small (3 to 4 inch) fried pies
Active Prep: 30 min
Cook: 15 min
- 2 cups flour, sifted
- 4 Tbsp. butter, diced and cold
- 2 egg yolks
- 1/4 tsp. Kosher Salt
- 6 Tbsp. hot milk*
- About 12 Tbsp. prepared pie filling of choice (e.g. chocolate pudding, cherry, mixed berry, peach, etc.)*
- vegetable oil for frying
- 1 tsp. extract of choice, such as:
- Natural Lavender Extract
- Pure Almond Extract
- Natural Vanilla Extract
- Natural Butterscotch Extract
- 2 Tbsp. milk
- 1 cup powdered sugar
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*For hot milk, heat milk to just below a simmer; you don’t want it to boil.
For glaze: Choose an extract flavor that pairs with your pie filling flavor, e.g. lavender extract with berry filling.
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 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. #HolidayPies
Adapted from NeighborhoodFoodBlog.com