To make Amish fried pies, fill individual pieces of pie crust with fruit filling, fold the crust, seal it shut, and deep-fry the pies in 2 inches of melted shortening for two minutes per side. Dust the top of the fried pies with powdered sugar or a glaze, if desired.
Cut a store-bought pie crust into 7-inch rounds, or make a homemade crust by combining 3 cups of flour with 1/4 teaspoon of salt and 3 tablespoons of granulated sugar. Cut 1/2 cup of shortening into the dry ingredients before adding 1 beaten egg and 1 cup of buttermilk. Stir the ingredients together until they are combined. Press the dough into a ball, place it in a resealable bag, and chill it for one hour. Roll the chilled dough out on a floured surface to make a rectangle 12 inches wide and 24 inches long.
Cut the dough into 8 small rectangles. Add a heaping tablespoon of fruit or pie filling to the bottom half of each rectangle. Brush the edges of the pie dough with egg, and fold the top over the bottom. Seal the seams of each pie by crimping the edges with a fork. Heat enough oil or shortening to fill a heavy-bottomed pot by approximately 2 inches. Once the shortening reaches 350 degrees Fahrenheit, fry the pies in small batches for two minutes per side, or until the crust is golden.