Baked Fry Pies

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.

baked fry pies on cooling rack

Fry Pies

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.

fry pies in container

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!

ingredients for fry pies

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Fry Pie Ingredients

The ingredients list is very simple!

  • Flour
  • Sugar
  • Unsalted butter
  • Salt
  • 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

flour and butter in food processor

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.

adding sour cream to ingredients

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.

fry pie dough

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

cut out fry pies with bowl

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.

filling fry pies

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 🙂

pinching fry pies together

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.

ready to bake fry pies

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

baked fry pies

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

add glaze to fry pies

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!

fry pies in container

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!

Enjoy!

More Pie Recipes

baked fry pies on cooling rack
Created by: Lynette Rice

Baked Fry Pies


Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 13 minutes
Total Time 38 minutes
Servings 15
15
Made with less than 10 ingredients, these baked fry pies are delicious with a hint of lemon in the dough.  Use our favorite filling to create these one of kind desserts.

Ingredients
  

Fry Pie

  • 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

Glaze

  • 1 cup powdered sugar
  • 2 1/2 Tablespoons milk

Instructions

  • 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.

Nutrition

Serving: 1fry pie | Calories: 247kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 37mg | Sodium: 102mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 440IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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4 Comments

  1. We love these fry pies; they are a bit nostalgic and very easy to make!

    1. Meredith Edwards says:

      Thank you for your feedback, Holly! So glad you enjoy them!

  2. Hi Anne!

    That was an oversight – good catch! I removed the cold water from the glaze. The only time you may need some cold water is while making the dough (as specified in the recipe) I hope you enjoy these! 🙂

  3. In the recipe, it says to use “cold water” in the glaze. But then the directions do not say anything about the cold water.