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Shipshewana Fried Amish Pies

By: Sharon Matten January 06, 2022
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Servings: 1


  • Pie Dough (You can use chilled margarine instead of butter)
  • Flour for rolling
  • Canola oil for frying
  • Your favorite pie filling


  • 2 cups powdered/confectioners sugar
  • 1 teaspoon corn syrup (optional)
  • 1 teaspoon vanilla
  • Boiling/hot water
  • Powdered sugar (optional)
  • Pie making tool (You can find it on Amazon) or a fork


  1. Divide the dough into small pieces.
  2. Sprinkle a little flour on a pastry board.
  3. Roll each piece of dough into a small circle.
  4. Sprinkle a little flour over the pastry tool.
  5. Place a dough circle on the tool, brush the edges with water, place a teaspoon of filling in the center of the dough, then close the tool to seal the pie. If you don’t have the pie making tool, simply fold the dough over the filling and crimp with a fork to seal.
  6. Line a large baking sheet with paper towels.
  7. Set aside.
  8. In a large stock pot, dutch oven, or deep fryer, heat the oil over medium-high heat to 350° F.
  9. Drop pies into the oil and fry each, turning occasionally, until brown on each side.
  10. Remove from the oil and place on the prepared baking sheet. (Be careful not to put the baking sheet too close to the burner with the pot…I’m just saying the paper towels covered with oil might just catch on fire, and you might just need to use baking soda to put out the fire. I’m just saying…not that it happened to me Erev Shabbat making the pies or anything…)

Prepare the glaze

  1. Place the powdered sugar in a large bowl.
  2. Add the corn syrup and vanilla and enough hot water to make a thick glaze.
  3. Drizzle or spread the glaze over the pies, and if you like sprinkle them with powdered sugar.


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.