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Amish Fry Pies with Sourdough Pastry, THM XO, sugar-free

Course Dessert
Cuisine American
Servings 12
Author Glenda Groff


  • Pastry dough:
  • 1 cup and 2 tablespoons White Whole Wheat Flour
  • 1/2 cup oat flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3/4 cup lard coconut oil, or butter
  • 1/2 cup sourdough starter unfed, or discard works well
  • 1/4 cup water add an additional tablespoon water if dough is too dry.
  • Schnitz Filling:
  • 3/4 cup sugar-free apple butter
  • 1/2 cup sugar free apple sauce
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon xanthan gum
  • Glaze:
  • 1/3 cup Lakanto Powdered Monkfruit Sweetener
  • 1 - 1 1/2 tablespoons almond milk


  1. Pastry: In a mixer bowl combine flours, salt, baking powder, and lard. Mix until it is crumbly. In a separate bowl, blend the starter and water together. Add to the pastry crumbs in the mixer bowl. Turn mixer on and off a few times until the dough is mixed. Transfer pie dough to a covered bowl. Room Temperature Ferment: allow dough to ferment for 7 hours at room temp. Cold Ferment: place dough in the fridge for 24 hours. You can also do a combination of room temperature and cold ferment. One hour of room temperature ferment is equal to 3.5 hours fridge ferment.
  2. Schnitz Filling: In a bowl whisk together apple butter, apple sauce, cinnamon, and xanthan gum. Assembling the fry pies: Roll out your pastry dough 1/9 inch thick. Cut 4-5 inch circles out of the dough sheet. Spoon 2 tablespoons of filling to each circle. Fold the dough over as pictured in the video below and seal the edges with a fork. Repeat re-rolling the dough scraps until you have all the dough used up. To bake: Lay fry pies on a parchment covered baking sheet. Preheat oven to 375 degrees. Lightly spray pies with Pam Butter Spray. Bake for 15-18 minutes. To fry: Preheat refined coconut or lard to 350 degrees F. I use enough oil to have it two inches deep. Fry 1 pie at a time for 1 1/2 - 2 minutes. Remove from hot oil with a slotted spoon. Drain well on paper towel. Glaze: Combine sweetener and 1 tablespoon milk together. I do use a bit more milk if I want the glaze thinner. When fry pies are totally, cool brush with glaze. 12 fry pies

  3. I prefer doing 4 hours of room temperature ferment and then it put the dough in the fridge for 10-12 hours.
  4. We process hogs and render lard from the fat. Lard make the best pie crust.