Iowa Fry Pies
Half-moon hand pies filled with cooked fruit and deep-fried until golden and flaky, a treat sold at Amish bakeries and farm stands in southeast Iowa.
- Prep
- 40 min
- Cook
- 20 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Rolling pin
- •Deep skillet
- •Round cutter
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 14
- carbs
- 40
- protein
- 3
- calories
- 290
Instructions
- 1
Simmer the dried apples in water until soft, about 15 minutes. Mash lightly, stir in sugar and cinnamon, and cool completely.
- 2
Mix the flour and salt together. Cut in the shortening until pea-sized crumbs form.
- 3
Add the cold water gradually. Mix just until the dough comes together.
- 4
Roll the dough out to a quarter-inch thickness. Cut into 6-inch rounds.
- 5
Spoon some cooled apple filling onto one half of each round.
- 6
Fold the dough over the filling. Press the edges firmly with a fork to seal them.
- 7
Heat oil to 350°F in a deep skillet.
- 8
Fry the pies for 2 to 3 minutes per side until deep golden brown.
- 9
Drain on a wire rack. Sprinkle with granulated sugar while still warm.
Chef's tips
Let the fruit filling cool completely before assembling so the dough does not get soggy. Press the edges tightly so filling does not leak into the hot oil.
Storage
Store in an airtight container at room temperature for up to 2 days.
Reheating
Reheat in a 325°F oven for 8 minutes to re-crisp.
Common mistakes to avoid
- •Adding too much filling, which makes the pies burst open while frying.
- •Frying at too low a temperature, which makes the crust greasy.
Serving suggestions
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