Grandpa’s favorite treat was when Aunt Millie made these in a hurry—hot, crisp, and gone before they even cooled. These Amish cinnamon sugar fry pies use simple biscuit dough and pantry staples, giving you a nostalgic fair‑style snack in minutes. Inspired by the hand pies you’d find at bake sales and church suppers, they’re weeknight‑easy thanks to canned biscuit dough and a quick stovetop fry. Perfect for when the family wants something sweet right now, without turning on the oven.

Serve them piled into a small enamel tray or basket, still warm, with plenty of napkins. They’re wonderful with cold milk for the kids or hot coffee for the adults. For dessert, add a scoop of vanilla ice cream or whipped cream for dipping, or pair with fresh fruit like sliced apples or berries to balance the sweetness.

Amish Cinnamon Sugar Fry Pies

Ingredients

Directions

1. Mix Coating
   Stir sugar, cinnamon, and salt in a shallow bowl. Keep beside the stove.
2. Heat Oil
   Pour oil into a heavy skillet or saucepan to ½‑inch depth. Heat to 350°F (or until a pinch of dough sizzles gently).
3. Prep Dough
   Separate biscuits. Roll each into a thin circle, 4–5 inches wide.
4. Fry
   Fry 2–3 biscuits at a time, 1–2 minutes per side, until puffed and golden. Adjust heat as needed.
5. Coat
   Drain briefly on paper towels, then roll hot pies in cinnamon sugar until well coated.
6. Serve
   Stack in a tray or basket. Enjoy warm, at their crispiest, with sugar clinging in sparkly patches.