Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (360 g) all-purpose flour
- 2 tbsp sugar, 1 tsp baking powder, 1 tsp salt
- 1/2 cup (115 g) cold unsalted butter + 1/2 cup (95 g) cold shortening
- 1 large egg, 1/2 cup (120 ml) cold whole milk, 1 tbsp apple cider vinegar
- 4 cups peeled, diced peaches; 1/3 cup sugar; 1/4 cup brown sugar
- 2 tbsp cornstarch; 1 tbsp lemon juice; cinnamon, nutmeg, pinch salt
- 1 tsp vanilla + 1 tbsp butter for filling
- 6–8 cups neutral oil for frying
- 1 1/2 cups (180 g) powdered sugar; 3–4 tbsp milk; 1 tsp vanilla; pinch salt
Do This
- 1. Mix flour, sugar, baking powder, and salt; cut in cold butter and shortening. Stir in egg, milk, and vinegar to form a soft dough. Chill 45 minutes.
- 2. Cook peaches with sugars, cornstarch, lemon juice, spices, salt, vanilla, and butter until thick and glossy; cool completely.
- 3. Roll chilled dough to about 1/8 inch thick. Cut into 5-inch circles.
- 4. Spoon cool peach filling onto each circle, fold over into half-moons, and crimp tightly with a fork.
- 5. Heat oil to 350–365°F (175–185°C). Fry pies in batches 2–3 minutes per side until deep golden. Drain on a rack.
- 6. Whisk powdered sugar, milk, vanilla, and salt into a thin glaze. Brush or dip warm pies; let glaze set 10–15 minutes.
- 7. Serve slightly warm or at room temperature; enjoy within 1–2 days for best texture.
Why You’ll Love This Recipe
- Classic Amish-style roadside treat: crisp, golden hand pies with a nostalgic fairground feel.
- Filled with syrupy, cinnamon-kissed summer peaches that stay put and do not run everywhere.
- Fried dough that is tender and flaky inside, sturdy enough to hold in your hand.
- Finished with a thin vanilla glaze that shatters slightly when you bite into it.
Grocery List
- Produce: 5–6 medium ripe peaches, 1 lemon
- Dairy: Unsalted butter, whole milk, 1 large egg
- Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, baking powder, fine salt, ground cinnamon, ground nutmeg, vanilla extract, apple cider vinegar, cornstarch, neutral frying oil (canola, vegetable, or peanut), vegetable shortening or lard
Full Ingredients
Fry Pie Dough
- 3 cups (360 g) all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1/2 cup (115 g) cold unsalted butter, cut into small cubes
- 1/2 cup (95 g) cold vegetable shortening or lard, cut into small pieces
- 1 large egg
- 1/2 cup (120 ml) cold whole milk
- 1 tbsp apple cider vinegar
- Extra flour for rolling and dusting
Peach Filling
- 4 cups (about 600 g) ripe peaches, peeled and diced (about 5–6 medium peaches)
- 1/3 cup (65 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Pinch of fine salt
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For Frying
- 6–8 cups neutral oil (such as canola, vegetable, or peanut oil), for deep frying
Thin Vanilla Glaze
- 1 1/2 cups (180 g) powdered sugar, sifted if lumpy
- 3–4 tbsp whole milk (start with 3 tbsp, add more as needed)
- 1 tsp vanilla extract
- Pinch of fine salt
Step-by-Step Instructions
Step 1: Make the Amish-style fry pie dough
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold butter and cold shortening or lard. Using a pastry cutter, two knives, or your fingertips, cut the fat into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of fat remaining. These small chunks are what make the dough flaky.
In a small bowl or measuring cup, whisk the egg, cold milk, and apple cider vinegar until combined. Pour this mixture over the flour and fat mixture. Using a fork or your hands, gently stir and fold until the dough just comes together. It will look shaggy at first; that is fine. Turn it out onto a lightly floured surface and gently knead 3–4 times, only until it holds together in a rough ball. Do not overwork or the dough will be tough.
Step 2: Chill and rest the dough
Flatten the dough into a thick disk about 1 inch thick. Wrap tightly in plastic wrap or place in a covered container. Refrigerate for at least 45 minutes and up to 24 hours. This rest time allows the flour to hydrate, the gluten to relax, and the fat to firm up, which makes the dough easier to roll and helps it stay tender when fried.
If the dough has been chilled longer than a couple of hours, let it sit at room temperature for 5–10 minutes before rolling so it is pliable but still cool.
Step 3: Cook the syrupy peach filling
While the dough chills, prepare the filling. In a medium saucepan, combine the diced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt. Stir well to coat the peaches evenly. Set the pan over medium heat and cook, stirring often, until the mixture begins to bubble and the juices thicken, about 5–7 minutes.
Once the mixture is bubbling and glossy and the peaches are just tender (not mushy), remove from the heat. Stir in the vanilla extract and butter until melted and smoothly incorporated. The filling should be thick and spoonable, not runny; it will thicken a bit more as it cools. Transfer the filling to a shallow bowl or pan and let it cool to room temperature, about 30 minutes. Warm filling will melt the dough and cause leaks, so be sure it is fully cooled.
Step 4: Roll and cut the fry pie circles
Lightly flour your work surface and rolling pin. Unwrap the chilled dough and cut it in half; keep one half refrigerated while you work with the other. Roll the dough out to about 1/8 inch thickness, rotating and dusting lightly with flour as needed to prevent sticking. Aim for a fairly even thickness so they fry evenly.
Using a 5-inch round cutter (or tracing around a small bowl with a sharp knife), cut circles from the dough. Gather scraps, press together gently, and re-roll once to cut more circles. Repeat with the second half of the dough. You should end up with about 12 circles total. Keep the cut dough rounds on a lightly floured baking sheet, covered with a clean towel or plastic wrap, while you assemble to prevent drying out.
Step 5: Fill and seal the peach fry pies
Working with one dough circle at a time, place it on a lightly floured surface. Add about 2 heaping tablespoons of cooled peach filling to the center, keeping it slightly off to one side and leaving at least a 1/2 inch border around the edge. Be careful not to overfill; too much filling can cause leaks during frying.
Lightly moisten the edge of the dough with water (your fingertip or a pastry brush works well). Fold the dough over the filling to form a half-moon, gently pressing out any air pockets. Press the edges together firmly with your fingers, then crimp all around with the tines of a fork to seal. For extra insurance, you can press once with the fork, then fold the edge up and crimp again. Transfer the assembled pies to a parchment-lined baking sheet. Chill the assembled fry pies in the refrigerator for 15–20 minutes while you heat the oil; this helps them hold their shape.
Step 6: Fry the pies until deep golden
Pour 2–3 inches of oil into a heavy, wide pot or deep fryer. Heat the oil to 350–365°F (175–185°C), using a deep-fry or candy thermometer for accuracy. Line a baking sheet with paper towels and set a wire rack on top for draining.
Fry in small batches so you do not crowd the pot. Carefully lower 2–3 pies into the hot oil. Fry for about 2–3 minutes per side, turning once, until they are a deep golden brown and the crust is crisp and bubbled. Adjust the heat as needed to keep the oil temperature in range; if it drops too low, the pies will absorb more oil and be greasy.
Use a slotted spoon or spider to lift the pies from the oil. Let excess oil drip back into the pot, then place the pies on the wire rack to drain and cool slightly. Repeat with remaining pies, allowing the oil to return to temperature between batches.
Step 7: Glaze and serve
Once the pies are fried and still slightly warm but cool enough to handle (about 10 minutes out of the oil), make the glaze. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk, vanilla, and a pinch of salt until smooth. The glaze should be thin enough to pour but thick enough to coat the back of a spoon. If needed, add more milk a teaspoon at a time to reach a thin, pourable consistency.
To glaze, you can dip the tops of each fry pie into the bowl, letting excess drip off, or use a pastry brush to paint a thin layer of glaze over both sides. Place glazed pies back on the cooling rack so any drips fall away and the glaze can set. Let sit for 10–15 minutes until the glaze looks dry and slightly crackly. Serve warm or at room temperature, ideally the same day for the best crisp-yet-tender texture.
Pro Tips
- Keep everything cold. Cold fat and chilled dough are key to flaky, non-greasy fry pies. If the dough softens while shaping, pop it back in the fridge for 10 minutes.
- Thicken the filling properly. The peach mixture should be thick, jammy, and completely cool before filling the pies. If it looks runny, simmer another minute or two.
- Seal very well. Use both finger pressure and fork crimping around the edge, and do not be shy about pressing firmly. A tight seal prevents filling from leaking into the oil.
- Watch the oil temperature. Too hot and the crust will brown before the inside cooks; too cool and the pies will soak up oil. Aim for 350–365°F and adjust the heat as needed.
- Glaze while still slightly warm. Warm pies help the thin vanilla glaze cling in a smooth, even layer without becoming too thick.
Variations
- Cinnamon-sugar finish: Skip the vanilla glaze and, while the pies are still hot from the fryer, roll them in a mixture of 1/2 cup sugar and 1–2 tsp ground cinnamon.
- Peach and berry mix: Replace 1–1 1/2 cups of the peaches with fresh or frozen blueberries or raspberries for a mixed fruit filling. Keep the rest of the filling recipe the same.
- Baked (not fried): For a lighter version, brush assembled pies with beaten egg, cut a small steam slit on top, and bake at 375°F (190°C) for 20–25 minutes, until golden. Glaze as directed.
Storage & Make-Ahead
Short-term storage: Once completely cool and the glaze is set, store the fry pies in a single layer (or with parchment between layers) in an airtight container at room temperature for up to 2 days. They are best on day 1, but still tasty on day 2. To refresh, warm in a 300°F (150°C) oven for 5–8 minutes.
Refrigeration: If you live in a very warm or humid climate, you can refrigerate them in an airtight container for up to 3 days. Let come to room temperature or rewarm briefly in the oven before serving.
Freezing un-fried pies: Assemble and seal the pies, then place on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 2 months. Fry from frozen, adding 1–2 extra minutes to the cook time and monitoring the color closely.
Freezing cooked pies: You can also freeze fried but unglazed pies for up to 1 month. Thaw in the fridge, then crisp in a 325°F (165°C) oven for 8–10 minutes and glaze while warm.
Nutrition (per serving)
Estimated per fry pie (one of 12), including glaze: about 380 calories; 20 g fat; 9 g saturated fat; 45 g carbohydrates; 2 g fiber; 21 g sugar; 5 g protein; 260 mg sodium. Values are approximate and will vary with exact frying oil absorption and portion size.
