Bavarian Cream Fry Pies are a delightful little hand pie fried and filled with Bavarian cream. Or you can fill these pies with any filling you want like cherry or apple pie filling. These fry pies will melt in your mouth.
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These fry pies are filled with Bavarian Cream and coated with a buttery sugary glaze. When warm these little pies melt in your mouth. I prefer them cold with my coffee. Either way they are a hit with a crowd and will be gone before you know it.
Here in Southern Maryland, I shop at a local farm stand. One day while shopping they had a table full of Amish baked goods. There was a stack of boxed up fry pies in assorted flavors. Browsing the flavors I found Bavarian Cream Fry Pies.
I can’t turn down anything with Bavarian Cream in it so I purchased a 4 pack box. Yep, they tasted like a piece of heaven. My husband came home from work and tasted one and asked me, “Why didn’t you buy more?”
Since these simple little fry pies are easy to make, instead of buying more I made more. Lucky for me I have a fantastic Dutch Market in Annapolis that sells Bavarian Cream in ready to pipe tubes.
Buy the Bavarian Cream I used for this recipe!
Or you can purchase the same type Ready to Pipe Bavarian Cream from Amazon.
So for this recipe, I don’t have my own Bavarian Cream recipe to share with you. Here is a link to a Bavarian Cream recipe on Food Network.
Important Fry Pie Recipe Tips
- One important step I want to point out is when you pull them out of the fryer DO NOT place the pies on a paper towel. Place them on a wire rack with paper towels underneath to catch the oil. Placing them directly on a paper towel will only make them soggy. This goes for any food coming out of a fryer!
- When cutting your pie crust you will get 7 mini pie crusts. If you roll out the scraps you can get 2 more pie crusts.
I also make Baked Mini Apple Pies. They are about the size of a large cookie! So Good!
Ok let’s get down to business!
Ingredients for Fry Pies
- Refrigerated Pie Crust
- Filling (Bavarian Cream, Apple Pie, Cherry Pie fillings)
- Vegetable Oil
- Vanilla Extract
How to Make Fry Pies
Roll out your pie crusts. Use a large cookie cutter to cut circles out of the dough.
Next pipe about 1 to 2 tablespoons of filling onto your pie crust circles. Dip your finger into water and line the outside of the circle. Fold over the pie crust creating a half-moon shape. Use a fork to crimp edges closed.
Heat up your oil and you are ready to fry these little hand pies to golden perfection. Drop one to two pies at a time. Fry for about 20 seconds on each side. Remove to a cooling rack.
In a small saucepan melt butter and whisk in the sugar, milk and vanilla extract. This gives you a melt in your mouth glaze that is to die for!
Brush or drizzle the glaze of your over fry pies and let set.
Eat warm or cold!
Bavarian Cream Fry Pies Recipe
Bavarian Cream Fry Pies
- Ready-made refrigerated rolled pie crust 2 pack box.
- 2 Cups Bavarian Cream
- Vegetable oil for frying.
- For the Sugar Glaze
- 1 Tablespoon Butter
- 1 Cup Powdered sugar
- 1/2 Teaspoon Vanilla
- 3-4 Tablespoons Milk
Unravel pie crust and lay flat on a cutting board.
Using a large round cookie cutter cut 7 circles. Optional: Roll out the crust scraps and cut out 2 more circles.
Place 1-2 Tablespoons of Bavarian Cream on one side of the pie crust.
Dip your finger in water and line the edges of the pie crust.
Fold over crust to create a half-moon shape.
Use a fork to create a seal around the pie crust.
In a large skillet add enough oil to cover the bottom. You don't want to submerge the fry pies. Heat oil to 350F.
In a small saucepan melt butter then add the remaining ingredients for the Sugar Glaze and whip together. Keep warm.
Fry the pies for about 20 seconds on each side. As your oil may get hotter you will have to lessen the fry time on each side. Look for a golden brown color. Remove from and place on a wire rack.
Brush on sugar glaze on both sides of the fried pie.
Eat warm or cold.
When you pull them out of the fryer DO NOT place the pies on a paper towel. Place them on a wire rack with paper towels underneath to catch the oil.
Placing them directly on a paper towel will only make them soggy.
You can subsitute apple or cherry filing for this recipe.
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This recipe was originally published under my former blog name Year-Round Giving!
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