These Amish cinnamon sugar fry pies use simple canned biscuit dough and everyday pantry staples, so you can have a nostalgic, fair-style treat on the table in minutes! They are inspired by the hand pies you find at small-town bake sales and church suppers, but made weeknight-easy with a quick fry on the stovetop.
Perfect for when the family wants something sweet right now, and you don’t feel like turning on the hot oven. They are hot, incredibly crisp, and guaranteed to be gone before they even have a chance to cool!
Why You’ll Love This Recipe
- Only 4 Core Ingredients: You just need canned biscuit dough, sugar, cinnamon, and frying oil!
- Virtually Zero Prep: Using pre-made biscuit dough means absolutely no measuring, mixing, or kneading required.
- Ready in Minutes: They fry up in just 2 to 4 minutes per batch, making this the ultimate last-minute dessert.
- Customizable: You can easily fold them in half and stuff them with your favorite jams or pie fillings!
What You’ll Need
To get the crispiest, most authentic old-fashioned fry pie texture, take the extra time to roll the dough out very thin!
The Base:
- 1 can (16 oz) Refrigerated biscuit dough: (This typically contains 8 large, flaky biscuits).
- 1 to 1 ½ cups Neutral oil: For frying (such as canola or vegetable oil).
The Sweet Coating:
- ½ cup Granulated sugar.
- 1 ½ tsp Ground cinnamon.
- ¼ tsp Salt: Optional, but highly recommended to beautifully balance the sweetness!
How to Make It (Step-by-Step)
Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Yield: 8 Fry Pies
Step 1: Prep the Sugar Coating
In a shallow bowl or pie plate, stir together the granulated sugar, ground cinnamon, and salt. Set this cinnamon sugar mixture right next to the stove so it’s ready the exact second the pies come out of the hot oil.
Step 2: Heat the Oil
Pour enough neutral oil into a heavy skillet or medium saucepan to reach about ½-inch up the sides. Set over medium heat and let the oil warm up to about 350°F (175°C). (If you don’t have a thermometer, the oil is ready when a small pinch of dough sizzles gently but doesn’t brown too fast!).
Step 3: Flatten the Dough
Open the can of biscuit dough and separate the 8 biscuits. On a lightly floured counter or a clean cutting board, firmly pat or roll each biscuit into a thin circle, about 4 to 5 inches across.
Step 4: The Golden Fry
💡 Crucial Step: Once the oil is hot, carefully slide 2 to 3 flattened biscuits into the pan, being careful not to crowd them! Fry on the first side for about 1 to 2 minutes, until the edges are deep golden and the center is puffed. Flip them with tongs and fry the second side for another 1 to 2 minutes.
Step 5: Coat and Serve
Use a slotted spoon to lift the fry pies out of the oil and let them drain very briefly on a paper towel-lined plate. Do not let them sit too long! While they’re still piping hot, dredge them generously in the cinnamon sugar mixture until well coated on all sides. Serve warm!
💡 Expert Tips for Success
- Watch the Heat: Keep a close eye on your oil! If the pies are turning dark brown in under a minute, your oil is too hot and the inside of the dough will be raw. Adjust the heat as needed so they brown steadily.
- The Air-Fryer Hack: If you want to skip the deep frying, you can air-fry the flattened biscuits at 350°F (175°C) until golden. Immediately brush them lightly with melted butter and toss them in the cinnamon sugar!
Variations and Substitutions
- The Stuffed Hand Pie: Place a teaspoon of apple butter, thick strawberry jam, or cherry pie filling in the center of each flattened biscuit. Fold it over into a half-moon, pinch the edges very tightly with a fork to seal, and fry!
- The Cozy Fall Twist: Add a generous pinch of nutmeg or pumpkin pie spice to the cinnamon sugar mixture for a beautiful, warm autumn flavor.
- Bakery Aroma: Add a tiny splash of alcohol-free vanilla flavoring directly into the sugar (stir it well and let it dry for a minute) for an incredible bakery-style aroma.
- The Snack-Sized Version: Cut each raw biscuit in half before rolling them out so the finished pies are smaller, bite-sized, and perfect for little hands!
Serving Suggestions
- The Coffee Pairing: Serve these warm fry pies piled high in a basket alongside a hot cup of dark roast coffee for the adults, or a tall glass of cold milk for the kids!
- A La Mode: To stretch them into an elegant, sit-down dessert, serve a warm pie alongside a massive scoop of vanilla bean ice cream and let everyone dip the hot pastry.
- The Fresh Contrast: They are absolutely lovely served with fresh fruit—like crisp sliced apples or tart spring berries—to cut through the sugary sweetness.
Frequently Asked Questions (FAQs)
Can I make these ahead of time?
Like most fried pastries, these keep their absolute best, crispiest texture when eaten right away! It is highly recommended to fry them just before you plan to serve them.
How do I reheat leftovers?
If you manage to have any leftovers, do not use the microwave (they will become tough and chewy). To re-crisp them, pop them into a warm 300°F (150°C) oven or an air fryer for just a few minutes until they are heated through!
