Traditional Amish Apple Cinnamon Fry Pies

Imperial October 12, 2026October 12, 2026

Quick Recipe Version (TL;DR)

Yield: 12 apple cinnamon fry pies; 1 pie per serving
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 2 hours, including 30 minutes of chilling and 10 minutes for the glaze to set

Quick Ingredients

Dough: 3 cups (375 g) all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 3/4 teaspoon fine salt, 6 tablespoons (85 g) cold unsalted butter, 1/4 cup (48 g) cold vegetable shortening, and 3/4 cup (180 ml) cold whole milk, plus up to 2 tablespoons more if needed.
Apple filling: 4 cups (500 g) peeled, cored, finely diced apples; 2 tablespoons (28 g) unsalted butter; 1/3 cup (67 g) packed light brown sugar; 1 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon fine salt; and 1 tablespoon (15 ml) lemon juice.
Filling thickener: 1 tablespoon (8 g) cornstarch mixed with 1 tablespoon (15 ml) cold water.
Sealing and frying: 2 tablespoons water for sealing and 6–8 cups (1.4–1.9 liters) neutral frying oil, enough for a 2-inch depth in your pot.
Vanilla glaze: 1 1/2 cups (180 g) powdered sugar, 1/4 cup (60 ml) whole milk, 1 teaspoon (5 ml) vanilla extract, and 1/16 teaspoon fine salt.

Do This

1. Cook the apples in butter with brown sugar, cinnamon, nutmeg, salt, and lemon juice for 12 minutes. Stir in the cornstarch slurry and cook for 2 minutes. Cool completely.
2. Mix the dry dough ingredients, cut in the butter and shortening, and stir in the milk just until the dough holds together. Cover and refrigerate for 30 minutes.
3. Roll the dough 1/8 inch thick and cut out twelve 5-inch circles, gently rerolling scraps as needed.
4. Divide the cooled filling among the circles, about 2 generous tablespoons each. Moisten the edges, fold into half-moons, and seal firmly with a fork.
5. Heat 2 inches of oil to 350°F (175°C). Fry 2–3 pies at a time for about 2 minutes per side, until evenly golden.
6. Drain on a wire rack for 5 minutes. Whisk together the glaze ingredients, brush over the warm pies, and let set for 10 minutes.

Why You’ll Love This Recipe

All the comfort of apple pie, without a fork: These little half-moons are easy to serve, share, and enjoy by hand.
A buttery, warmly spiced filling: Brown sugar, cinnamon, and a touch of nutmeg make the apples taste wonderfully old-fashioned.
A tender crust with crisp edges: Butter adds flavor, while shortening helps keep the dough tender.
A delicate vanilla finish: The thin glaze settles into the golden crust without hiding its lovely texture.

Grocery List

Produce: About 1 1/2 pounds (680 g) whole apples, preferably a mix of Granny Smith and Honeycrisp; 1 lemon.
Dairy: Unsalted butter, 8 tablespoons (113 g) total; whole milk, 1 cup (240 ml) total, plus up to 2 tablespoons extra for the dough.
Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, baking powder, fine salt, vegetable shortening, ground cinnamon, ground nutmeg, cornstarch, vanilla extract, and neutral frying oil such as canola or vegetable oil.

Full Ingredients

For the Tender Pastry Dough

3 cups (375 g) all-purpose flour, plus 2 tablespoons for lightly dusting the work surface
1 tablespoon (12 g) granulated sugar
1 teaspoon baking powder
3/4 teaspoon fine salt
6 tablespoons (85 g) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup (48 g) cold solid vegetable shortening
3/4 cup (180 ml) cold whole milk
Up to 2 tablespoons (30 ml) additional cold whole milk, only if needed

For the Apple Cinnamon Filling

4 cups (500 g) peeled, cored apples, cut into 1/4-inch dice; start with about 1 1/2 pounds (680 g) whole apples
2 tablespoons (28 g) unsalted butter
1/3 cup (67 g) packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon fine salt
1 tablespoon (15 ml) fresh lemon juice
1 tablespoon (8 g) cornstarch
1 tablespoon (15 ml) cold water

For Sealing and Frying

2 tablespoons (30 ml) water, for moistening the pastry edges
6–8 cups (1.4–1.9 liters) canola or vegetable oil, or enough to reach a 2-inch depth in a heavy pot

For the Thin Vanilla Glaze

1 1/2 cups (180 g) powdered sugar, sifted
1/4 cup (60 ml) whole milk
1 teaspoon (5 ml) vanilla extract
1/16 teaspoon fine salt

Traditional Amish Apple Cinnamon Fry Pies – Closeup

Step-by-Step Instructions

Step 1: Cook and cool the apple filling

Melt the 2 tablespoons of butter in a large skillet over medium heat, about 1 minute. Add the diced apples, brown sugar, cinnamon, nutmeg, salt, and lemon juice. Cook for 12 minutes, stirring frequently, until the apples are tender but still hold their shape. Lower the heat if the sugar begins sticking or browning too quickly.

In a small bowl, stir the cornstarch and 1 tablespoon cold water until smooth. Pour this slurry into the apples and cook for 2 minutes, stirring, until the juices become thick and glossy. The filling should mound on a spoon rather than release watery liquid.

Spread the filling in a shallow dish and let it cool completely, about 30 minutes. Begin making the dough while it cools. Do not fill the pastry with warm apples: warm filling softens the dough and makes leaking more likely.

Step 2: Make and chill the dough

Whisk the flour, granulated sugar, baking powder, and salt in a large bowl. Add the cold butter and shortening. Use a pastry blender, two forks, or your fingertips to work the fats into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.

Pour in 3/4 cup cold milk and stir with a fork just until shaggy clumps form. Squeeze a small handful: it should hold together without feeling sticky. If it crumbles apart, add extra milk 1 tablespoon at a time, using no more than 2 additional tablespoons.

Gently press the dough together without kneading. Divide it into 2 disks, wrap tightly, and refrigerate for 30 minutes.

Step 3: Roll and cut the pastry circles

Lightly flour your work surface and rolling pin. Working with one disk at a time, roll the dough to an even 1/8-inch thickness. Keep the second disk refrigerated until needed.

Cut out 5-inch circles using a round cutter or a small bowl as a guide. Gather the scraps gently, press them together, and reroll to make 12 circles total. Avoid repeatedly kneading the scraps, which can make the pastry tough. Arrange the circles on a parchment-lined baking sheet.

Step 4: Fill and seal the half-moons

Divide the cooled apple filling into 12 equal portions, about 2 generous tablespoons per pie. Place one portion slightly off-center on each dough circle, leaving a clean 1/2-inch border around the edge.

Brush the border lightly with water. Fold the dough over the filling to make a half-moon, gently pressing out trapped air without squeezing out the apples. Press the edges together with your fingers, then crimp firmly with the tines of a fork. Keep filling and glaze away from the seams so they can seal properly.

Refrigerate the filled pies for 10 minutes while the oil heats. Do not cut steam vents: these pies need a closed crust to keep oil out and the filling inside.

Step 5: Heat the frying oil safely

Pour oil into a heavy, deep pot to a depth of 2 inches, leaving the pot no more than half full. Attach a frying thermometer and heat the oil over medium heat to 350°F (175°C). Set a wire rack over a rimmed baking sheet beside the stove.

Use the thermometer rather than heating time alone to judge readiness. Keep water away from the oil, and use a dry slotted spoon or spider to lower and remove the pies.

Step 6: Fry until golden and crisp

Carefully lower 2–3 pies into the oil, leaving room between them. Fry for about 2 minutes on the first side, turn gently, and fry for another 2 minutes, until both sides are a rich golden brown. Allow up to 1 additional minute if needed for even browning.

Maintain the oil between 340°F and 355°F (170°C and 180°C) during frying, adjusting the burner as needed. Return it to 350°F (175°C) before adding the next batch. Crowding the pot or letting the oil become too cool can make the crust greasy.

Transfer the pies to the wire rack and drain for 5 minutes. Fry the remaining pies in batches. A rack keeps the bottoms crisper than leaving the pastries directly on paper towels.

Step 7: Mix and brush on the vanilla glaze

Whisk the powdered sugar, 1/4 cup milk, vanilla, and salt until completely smooth. The glaze should fall from the whisk in a thin ribbon and spread easily over the pastry.

While each batch of pies is still warm but no longer piping hot, brush a thin coating of glaze over the tops. Let a little glaze run naturally into the fork marks and down the sides. Stir the glaze between batches to keep it smooth.

Step 8: Let the glaze set and serve

Leave the glazed pies on the rack for 10 minutes, until the coating is lightly set. Serve warm or at room temperature. The filling stays hot longer than the crust, so allow extra cooling time before offering a pie to a child.

These fry pies are at their crispest on the day they are made. For a cozy plated dessert, serve with vanilla ice cream; for the classic hand-held experience, simply wrap the bottom of each pie in a small piece of parchment.

Pro Tips

Use small apple pieces: A 1/4-inch dice cooks evenly and fits neatly inside the pastry without poking through it.
Choose flavorful apples: Equal amounts of Granny Smith and Honeycrisp give a pleasant balance of tartness, sweetness, and texture.
Keep everything cool before frying: Cold dough and completely cooled filling are easier to shape and seal.
Resist overfilling: If you have a little filling left after portioning, save it for oatmeal rather than forcing extra into the pies.
Watch the oil temperature: Oil that is too hot browns the outside before the pastry cooks through; oil that is too cool encourages excess oil absorption.

Variations

Apple-raisin filling: Add 1/4 cup (40 g) raisins with the apples. Portion conservatively and reserve any extra filling rather than overstuffing the pies.
Cardamom apple pies: Replace the nutmeg with 1/4 teaspoon ground cardamom, keeping the cinnamon as written.
Maple-vanilla glaze: Replace the glaze’s 1/4 cup milk with 3 tablespoons (45 ml) milk and 1 tablespoon (15 ml) pure maple syrup.

Storage & Make-Ahead

Make ahead: Refrigerate the wrapped dough for up to 2 days and the cooked, cooled apple filling in a covered container for up to 3 days. If the dough is too firm to roll straight from the refrigerator, let it stand at room temperature for 10 minutes. Assemble the pies shortly before frying.

Store: Cool leftover pies completely, then refrigerate in an airtight container for up to 4 days. Refrigerate within 2 hours of frying. Separate layers with parchment to prevent sticking; the glaze and crust will soften during storage.

Freeze: For the best results, freeze fully cooled, unglazed fried pies in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Reheat: Warm refrigerated or thawed pies on a baking sheet in a 350°F (175°C) oven for 8–10 minutes. Unglazed pies regain the best texture; let them cool for 5 minutes before adding fresh glaze. Microwaving warms the filling but softens the crust.

Nutrition (per serving)

Estimated for 1 glazed fry pie, assuming approximately 10 g of frying oil is absorbed per pie. Actual values vary with oil absorption and the amount of glaze used.