Amish Fry Pies

By SMorrissey

Amish fry pies can be good for a sweet filling after meal finisher that are more unique than your average dessert pastry.

Ingredients

• Glaze:
• 4 1/2 cups velvet cake flour
• 1/2 tablespoon salt
• 1 tablespoon sugar
• 1 1/2 cups Crisco shortening
• 1 cup water
• Pie filling (cherry, peach or apple)
• Shortening for deep fat frying
• 4 pounds powdered sugar
• 1/4 cup cornstarch
• 2 1/2 tablespoons nonfat dry milk powder
• 1/2 teaspoon vanilla
• 1 1/4 cups water

Preparation

Step 1

Fry Pies:

In a large mixing bowl, combine the cake flour, salt, sugar. Cut in shortening until pieces are the size of small peas. Add water a little at a time, until the flour mixture is moistened. Form into 2 balls.

Divide each ball into 10 pieces and roll each piece into a circle. Or if you have a large dough press, roll out dough and cut out circles with press. Spoon pie filling onto one half. Brush half of edge with water; fold over and press to seal with dough press.

Heat shortening; fry a few pies at a time in deep fat until golden brown. Cool on wire racks.

Glaze:

In a large bowl, combine glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip excess glaze on wire racks until cool.

Source: Shipshewana Flea Market