Best Amish Fried Apple Pies Recipes

HOMEMADE FRIED PIES

Steps:

• COMBINE the flour, baking powder, salt, and sugar in a large bowl.
• Cut the shortening into the dry ingredients.
• MIX the eggs and evaporated milk together in a separate bowl, then add to the shortening-flour mixture.
• Mix with a fork just until it holds together.
• Roll out rather thin, to about ⅛-inch thickness.
• Cut out rounds using a 7-inch saucer or circle as a pattern, rerolling the dough as needed.
• Put ½-cup fruit pie filling on one-half of the circle, leaving a bit of space clear around the edge. Be sure your filling is fairly thick and cold or it will run.
• Fold over the circle and seal the edges well.
• HEAT shortening in a deep pan to a depth of about 2 inches until very hot.
• Deep-fry the pies until golden brown on both sides, 2 minutes per side.
• Put onto a baking sheet or cooling rack to cool before serving.

FRIED APPLE PIES

Steps:

• Sift flour and salt together. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add cold water 1 tablespoon at a time and mix with fork. When the flour mixture is moistened, gather it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Peel and dice the apples and place them in a saucepan. Combine the sugar and cinnamon; pour over the apples and toss to coat. Cook, covered, in a saucepan on low heat. Cook until soft, then mash with fork to form a thick applesauce. Allow to cool.
• Transfer the dough to a lightly floured work surface. Roll the dough out to 1/8 inch thick and cut rounds with a large cookie cutter (4 inches in diameter).
• In each round, place 1 heaping tablespoon fruit. Moisten edges with cold water, fold in half, and press edge with a fork to seal. Repeat with the remaining pastry and filling.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Fry the pies, a few at a time, 2 to 3 minutes on each side; cook until the crust is golden brown. Drain on paper towels.

AMISH FRIED APPLE PIES RECIPE - (3.4/5)

Steps:

• For the Filling: Place apples, brown sugar and flavorings into a small saucepan over medium heat and cook, stirring occasionally until apples are tender and juices form in the bottom of the pan. Mix the cider (or other liquid) with the cornstarch in a small bowl and stir into the apples, continuing to cook for 3 minutes until thick and apples are completely tender. For the Dough: While apples cook, place flour and butter into a food processor and pulse until butter is in small chunks. Heat the milk in the microwave for 30 seconds, then quickly whisk in the egg yolks and salt. Pour the milk mixture into the processor with the machine running. Mix just until it forms a crumbly dough and begins to clean the sides of the bowl. On a lightly floured work surface knead the dough together until it is smooth. Form into a 6-inch long log and cut into 6 even pieces. Form each piece into a ball and roll out with a rolling pin into a 6-inch circle, using only as much flour as necessary to keep it from sticking to the pin or work surface. Place 2 tablespoons apple mixture in the center of each circle and brush the edges with water. Fold to make a half-moon and crimp the edges well with the tines of a fork. In a deep 10-inch pan place enough oil to create 1 inch of depth. Heat the oil to 350 and fry the pies, three at a time, for three minutes on each side, turning carefully with a slotted spatula, until golden brown. Remove from the oil with a slotted spatula and drain on paper towels. While the pies are frying, whisk the powdered sugar with the cider and vanilla to form a light glaze. While still warm, use a pastry brush to coat the pies on one side; let them dry for a minute and then turn and glaze the second side. Enjoy while warm, or store at room temperature covered only lightly so that they stay crispy.

AMISH FRIED APPLES

Steps:

• Melt the butter in a large heavy skillet. Add the rest of the ingredients and cook over medium-low heat, uncovered, for 10 minutes. Turn the apples carefully with a spatula as they cook. Apples will be tender and still hold their shape.