Best 3 Amish Fried Pie Dough Recipes
Embark on a culinary journey to the heart of Amish country with our delectable Amish Fried Pie Dough recipes. These golden-brown pockets of pure bliss are a symphony of flavors and textures, sure to tantalize your taste buds and transport you to a simpler time. From the classic Apple filling to the tangy Cherry and the sweet-tart Blueberry, each recipe offers a unique taste experience. Whether you prefer a flaky, buttery crust or a crispy, golden shell, our selection of dough recipes has something for every palate. So gather your ingredients, preheat your oven, and prepare to indulge in the irresistible charm of Amish Fried Pies.
Let's cook with our recipes!
AMISH NEVER FAIL PIE CRUST
I've had this recipe for a long time. It's the only crust my wife asks for whether I'm making pot pies, fruit pies or turnovers. It makes awesome homemade Hot Pockets too. You can substitute whole wheat flour for all or some of the AP flour. This is enough for a 9 inch 2 crust pie, two 9 inch single crust pies or 10-12 hot pockets. You can double the recipe if you have a really big mixing bowl for OAMC.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 2 pie crusts, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Blend flour, sugar and salt.
- Cut in Crisco to pea sized pieces.
- Mix together egg, water and vinegar.
- Add to flour.
- Mix until moistened and a soft dough forms.
- Refrigerate for at least 1 hour before rolling.
- This will keep in the refrigerator for up to a week and will be easy to roll.
Nutrition Facts : Calories 582.9, Fat 39.7, SaturatedFat 12, Cholesterol 26.4, Sodium 446.4, Carbohydrate 49.3, Fiber 1.7, Sugar 1.8, Protein 7.2
AMISH FRY PIES
this will make about 40 pies..depending on size...this Amish cook uses a cool whip bowl to cut circles...she says when storing them..do not put a lid on or they will get soggy...you can freeze them unbaked..or fried and then remove them from freezer and fry as many as needed
Provided by grandma2969
Categories Pie
Time 35m
Yield 40 pies
Number Of Ingredients 10
Steps:
- Mix first set of ingredients like a pie dough -- cut a circle the size you want your pie.wet the edges with water and fill with your favorite pie filling -- about 1 heaping tablespoonful.
- Fold over and crimp the edges -- with a fork.
- Deep fry in crisco shortening until slightly brown --
- Place on wire racks to drain.
Nutrition Facts : Calories 431.2, Fat 15.8, SaturatedFat 4, Cholesterol 0.3, Sodium 60.9, Carbohydrate 70.7, Fiber 0.5, Sugar 45.1, Protein 2.6
AMISH FRIED APPLE PIES RECIPE - (3.4/5)
Provided by Susan52
Number Of Ingredients 17
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.
Tips:
- For a flaky crust, use a combination of butter and shortening. Butter adds flavor, while shortening creates a more tender crust.
- Be sure to keep the dough cold. This will help prevent it from becoming tough.
- Don't overwork the dough. Overworking will make the crust tough.
- When rolling out the dough, use a light touch. Rolling too hard will also make the crust tough.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Be sure to preheat the oven before baking the pies. This will help ensure that the crust is cooked evenly.
- Bake the pies until the crust is golden brown and the filling is bubbling.
- Let the pies cool for a few minutes before serving. This will help prevent the filling from running out.
Conclusion:
Amish fried pie dough is a delicious and versatile dough that can be used to make a variety of pies. With its flaky crust and tender filling, Amish fried pie dough is sure to be a hit with your family and friends. So next time you're in the mood for a delicious pie, give Amish fried pie dough a try. You won't be disappointed!
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