Amish Fry Pie

• Vegetarian

• Refrigerated

  • 1 Egg white
  • 1 Egg yolk

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 cups Pie filling
  • 2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tbsp Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Crisco or oil

• Dairy

  • 8 tbsp Butter
  • 1/2 cups Milk

Found on sistersshoppingonashoestring.com

Description

Ingredients

• 2 cups all-purpose flour
• ½ tsp. salt
• 1 tsp. baking powder
• 1 T. sugar
• 6 T. butter
• ⅓ cups milk
• 1 egg yolk
• 1 egg white
• 2 cups Pie filling of your choice
• Crisco or oil for frying
• 2 T. melted butter
• 2 T milk
• 1 tsp. vanilla extract
• 2 cups powdered sugar (adjust the amount of powdered sugar to the desired thickness of glaze)

Directions

• Mix flour, salt, and baking powder, then cut in butter using two knives, a pastry blender, or food processor.
• Beat the egg yolk into the milk, then gently mix it in to form a dough--knead as little as possible.
• Divide the dough into 8-9 small balls. Roll them out into 4-5 inch circles.
• Spread about ¼ cup of pie filling on each circle. Moisten the edges with egg white, then seal with a fry pie press, or fold in half and seal with the tines of a fork.
• Heat Crisco or oil in a pan to about 375 degrees. Deep fry for about 2 minutes per side, until golden brown. Fry 2-3 pies at a time to avoid crowding the pan
• Remove pies to a cooling rack while you fry the remaining pies. Watch that the oil does not get too hot, or the pies will brown too quickly.
• Mix the melted butter, milk, and powdered sugar to form a glaze. The glaze should be runny, but with enough thickness to allow it to set up as it cools (you may need to adjust the powdered sugar and/or milk to achieve the right consistency. Drizzle the glaze over the slightly-cooled fry pies.
• Serve warm, or store in an air-tight container

Nutrition