For me, it’s hard to pass up a fry pie when I come across Amish selling them. These tasty treats are not only easy to eat (unlike regular pie, no fork, knife or plate are required), they are also single-serving priced to make them an easy impulse buy.
But there were some things I didn’t know about them. In this article in the Wooster Daily Record, Daniel Hershberger, who owns Hershberger’s Farm & Bakery in Holmes County, Ohio, gives more of the story on how these baked treats have grown in popularity – and explains what makes them different from regular pie, besides the shape of course:
The bakery’s Daniel Hershberger explained that Amish fry pies have been around for decades, and have grown in popularity in recent years.
“We’ve been making fry pies for about 15 to 20 years,” Hershberger said. “But here in the last couple of years they have really taken off.”
According to Hershberger, his bakery, which is now closed for the season and reopens Jan. 14, can sell hundreds of the goodies daily, depending on the time of year. Hershberger’s offers 14 different flavors, which should satisfy virtually anyone’s sweet tooth.
“You can get a dozen, each a different flavor,” he said. “I think that’s what makes them unique, too.”
The flavors include apple, cherry, black raspberry, red raspberry, rhubarb-strawberry, peach, peach-apricot, raisin, peach-pineapple, elderberry and grape. They also offer seasonal fruits.
“The crust is different from the normal pie crusts,” Hershberger contends. “It’s more flaky. Fry pies are deep fried, but they don’t taste like it. That’s what makes them different than regular pie crusts. Plus, we don’t add any preservatives, so they are best eaten fresh.”
Hershberger said they sell a lot of their bigger pies around Christmas and Thanksgiving, as families like to have traditional pies with holiday dinners. Fry pies, he notes, are popular as breakfast treats, packed in lunch boxes for snacks, or served with ice cream.
I didn’t stop to think that the crust is different but I guess that would make sense. Hershberger’s seems to me to be the Amish place where I’ve seen more fry pies than anywhere else. Fourteen different flavors sounds about right. Prices vary, but this article cites $2.45 per, with the price dropping the more you buy.
I’ll end by sharing a fry pie I got at a North Carolina Amish auction. Each was individually wrapped in a paper towel with the type of filling hand-written on it:
I believe that here dried apple would be the equivalent of a “snitz” pie filling.
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