Made with less than 10 ingredients, these baked fry pies are delicious with a hint of lemon in the dough. Use your favorite pie filling or preserves to create these one of kind desserts.
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My dad was always one of those guys who bought those fruit filled fry pies at the gas station convenience store by checkout. You know, the ones with the white paper wrapping and colorful picture? He still loves them and I know he’s not alone! People drive hours to get homemade fry pies in Amish country or from fancy bake shops in the city.
They can’t be that difficult to make, right? Today, I’m excited to share with you my version of a fry pie. Now…technically, they are not fried, but that makes them healthier, right? 🙂 These beauties are made with less than 10 ingredients (if you can make sugar cookies, you can make these) and believe me, they taste like a million bucks. There is a hint of lemon and cream in the dough and the possibilities for filling are endless. Special, indeed!
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Fry Pie Ingredients
The ingredients list is very simple!
- Unsalted butter
- Full-fat sour cream
- Fresh lemon juice
- Favorite fruit preserves, nut pastes, curds, whatever!
Not pictured are the one-step glaze ingredients: powdered sugar and milk!
How to Make Baked Fry Pies
Step 1: Make the Dough
These fry pies are really simple to make, especially if you have a food processor! I’m telling you, that is the one appliance we got when we first married and I have never regretted that purchase. The thing is 13 years old and still making dough. You certainly can do this by hand, but it will take you a bit longer. Combine your dry ingredients and add your cold butter. Pulse the machine (or use a pastry blender) until you have a crumbly texture.
Next, add the sour cream and lemon juice to the processor and pulse it a few times (or mix and knead by hand) Process until a dough starts to form! If needed, you can add an additional tablespoon of water.
This is what the dough will look like! Form it into a ball and wrap it in plastic wrap. Chill the dough for 10 minutes before rolling.
Step 2: Cut, Fill, and Close
Roll out your chilled dough. I used the 1/16 inch setting on my rolling pin and it worked perfectly. You could make it a little thicker, but not too thick. Working in small batches, use a 4-inch wide bowl to cut 15 circles. Chill any dough that you aren’t working on so the dough stays cold.
Lay your circles on a baking sheet and add 1 tablespoon of your favorite fruit preserves or other pie fillings. It’s important to measure this out to exactly one tablespoon! I’ve made the mistake several times of filling them too full and my oven had a hay-day 🙂
Gently fold the circle over and pinch it closed with a fork that has been dipped in flour. If you find that your dough doesn’t fold without cracking, it is too cold. Let the dough warm up a bit before folding.
When done, make 3 cuts in the top of the fold for air to escape. Then place them on an ungreased baking sheet. These guys are ready for the heat!
Step 3: Bake
Bake the pies at 350˚ F for 12-13 minutes. You will know they are done when the fruit filling starts to bubble on top and the bottoms of the pie are golden brown (as pictured). You probably won’t be able to bake all 15 pies at once, so the ones that are waiting in line can chill in the fridge so they don’t get too warm. Take them out a few minutes before baking.
Step 4: Glaze
When completely cool, combine your powdered sugar and milk together and baste over the top of each pie. A knife or spatula will work too!
Allow the glaze to dry and harden before storing them in an airtight container. You can present them in a box with wax paper, or just pile them on a plate when the kids come inside.
However you serve them, they are SURE to please anyone who enjoys a good ol’ fry pie or a well thought out dessert. There is no need to stop at the gas station or drive several hours to the Amish hills. Let’s face it, we could all use a little homemade comfort in our lives right now and these fry pies are just the ticket. Love you, dad!
More Pie Recipes
Baked Fry Pies
- 2 1/2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter cold
- 1/2 cup sour cream full fat
- 2 Tablespoon lemon juice fresh
- 1 can pie filling
- 1 cup powdered sugar
- 2 1/2 Tablespoons milk
- Combine your dry ingredients and add your cold butter. Pulse the machine (if using a food processor) or cut in the butter with a pastry blender (if going by hand) until you have a crumbly texture. Next, add the sour cream and lemon juice to the processor and keep it on constant speed (or mix and knead by hand) until a dough starts to form. If needed, add up to an additional tablespoon of water. Form the dough into a ball and wrap it in plastic wrap. Chill the dough for 10 minutes.
- Roll out your chilled dough 1/16 inch thick and cut fifteen 4-inch circles. Chill any dough that you aren’t working on so the dough stays cold. Lay your circles on a baking sheet and add 1 level tablespoon of your favorite fruit preserves or other filling. Gently fold the circle over and pinch it closed with a flour dipped fork. If you find that your dough doesn’t fold without cracking, it is too cold. Let the dough warm up a bit before folding. When done, make 3 cuts in the top of the fold. Then place them on an ungreased baking sheet.
- Bake the pies at 350˚ F for 12-13 minutes. The fruit filling will start to bubble and the bottom of the pie will be golden brown. Remove to a cooling rack.
- Combine the powdered sugar and 2 1/2 T. of milk to form a glaze. Allow the pie to cool before basting on the glaze.