Amish Funeral Pies Recipe: Homestyle Spiced Apple Filling in Flaky Lattice Crust

This Amish funeral pie recipe brings comfort and tradition to your table with its rich, savory filling and iconic lattice crust. 💛 Unlike sweet pies, this hearty dish honors Amish heritage with tender meat, creamy potatoes, and savory gravy—perfect for gatherings or special occasions.

The lattice design isn’t just decorative; it creates a delicate, flaky texture that holds every bite together.

What makes this recipe special is its simplicity and authenticity. The filling combines slow-cooked meat (traditionally chicken or turkey) with mashed potatoes and savory gravy, all encased in a buttery, flaky crust. The lattice topping isn’t just for looks—it ensures the pie stays moist while adding a rustic charm.

This dish is more than food; it’s a symbol of community and care, passed down through generations.

The result is a pie that’s tender, flavorful, and deeply satisfying—each slice offering a perfect balance of savory meat, creamy potatoes, and rich gravy. The crust remains crisp yet tender, with the lattice adding a touch of elegance without overpowering the filling.

Whether served at a gathering or as a comforting meal, this pie delivers warmth and tradition in every bite.

Ready to create a dish that’s as meaningful as it is delicious? Let’s get started with the full recipe, where we’ll cover every step—from preparing the filling to achieving that perfect flaky crust.

This is more than just a pie; it’s a piece of Amish culture brought to life in your kitchen.

Ingredients for amish funeral pie

Twelve simple ingredients transform into a pie that carries tradition in every flaky bite.

The apples are everything here—Granny Smith for tartness and Golden Delicious for sweetness. Local orchards or farmers markets have the freshest, but grocery store apples work too if they're firm and free of bruises. Slice them paper-thin so they soften perfectly without turning mushy. Costco often has pre-sliced apples for convenience, but trust me on slicing them yourself—it makes all the difference. The cinnamon? Penzeys Spice Shop sells the best ground cinnamon, but any quality brand will do. Just make sure it's fresh—if it smells like dust, toss it.

No Granny Smiths? Honeycrisp or Fuji add a nice balance of sweet and tart. Running low on vanilla? Almond extract at half the amount gives a different but delicious twist. The brown sugar can be swapped for white, but the molasses notes in brown sugar are worth it for that classic Amish flavor. Want extra spice? Add a pinch of cloves or cardamom. The dough needs to be cold—chill it for 30 minutes before rolling to avoid shrinking. And if you're feeling fancy, use King Arthur Flour for the flakiest crust.

Keep the dough wrapped in plastic in the fridge for up to 2 days—it's worth the wait. The filling can be made a day ahead and stored in the fridge. Bake the pie just before serving so the crust stays crisp. Leftovers? 3-4 days in the fridge, but honestly, it's so good it won't last that long. Freeze portions for up to 3 months—just thaw overnight in the fridge before reheating.

Step-by-step instructions for Amish funeral pies

This classic recipe delivers that signature flaky lattice crust and spiced apple filling that's been comforting generations.

In a large bowl, combine the 6 medium Granny Smith Apples and 6 medium Golden Delicious Apples that you've already peeled, cored, and sliced thin. The Granny Smith adds tartness while the Golden Delicious brings natural sweetness—this balance is key for that perfect apple pie flavor. Sprinkle over the 1.5 cups Granulated Sugar, 2 tbsp Ground Cinnamon, 1 tsp Ground Nutmeg, 1 tsp Ground Allspice, and 1 tsp Salt.

Toss everything gently with your hands until the apples are evenly coated with the spice mixture. Here's the thing—don't overmix or you'll bruise the apples and end up with a mushy filling. Add the 2 tbsp Lemon Juice and 1 tsp Vanilla Extract, then let the mixture sit for 15 minutes while you prepare the crust. This resting time lets the flavors meld and the juices start to develop.

In a large mixing bowl, combine the 4 cups All-Purpose Flour and 1 tsp Salt. Cut in the 1.5 cups Unsalted Butter (cold and cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This is where that flaky texture starts—those cold butter pieces will melt in the oven and create those beautiful layers.

Gradually add the 0.25 cup Ice Water (yes, ice water—not cold—it's crucial for flaky crust) 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Don't overwork it—just until it holds when pressed. Turn the dough out onto a lightly floured surface and divide it into two equal portions. Shape each into a disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).

Preheat your oven to 375°F. Roll out one dough disk to fit a 9-inch pie dish, about 1/8-inch thick. Here's a pro tip—I like to use a rolling pin with guides to ensure even thickness. Line the pie dish completely, trim any excess dough, and crimp the edges with your fingers or a fork. The lattice pattern is what makes these pies special, but don't worry if it's not perfect—rustic is better!

Roll out the second dough disk to create the lattice strips. Cut it into 12 strips (about 1/2-inch wide). Arrange 6 strips horizontally across the pie, spacing them about 1/2-inch apart. Fold back every other strip, then place a perpendicular strip on top. Unfold the folded strips and press gently to seal. Repeat until you've covered the pie completely, creating that classic diamond pattern. Brush the lattice with a bit of water to help it brown nicely.

Fill the pie with the prepared apple mixture, mounding it slightly in the center. The filling should come up to about 1/2-inch from the edge of the crust. Here's where it gets fun—brush the lattice crust with a beaten egg (just enough to coat) for that beautiful golden finish. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling gently around the edges.

Real talk: the filling should be soft but not runny when done. If the edges are browning too quickly, cover them loosely with aluminum foil. The pies are done when the crust is crisp and the filling has that perfect set—just slightly jiggly in the center. Let them cool for at least 2 hours before slicing (yes, it's hard to wait, but trust me).

Once cooled, transfer the pies to a wire rack. The resting time is crucial—it allows the filling to set properly and the flavors to fully develop. Serve warm with a scoop of vanilla ice cream or whipped cream for that classic Amish funeral pie experience. The crust should be crisp and flaky, the lattice perfectly golden, and the filling spiced just right—tart from the Granny Smith, sweet from the Golden Delicious, and warming from those classic pie spices.

Here's the moment that matters: when you take that first bite, the crust should shatter slightly, the filling should be tender but not mushy, and every flavor should come together in that perfect balance. These pies are more than just dessert—they're comfort in every bite.

Health benefits of this dish

Nutrient-Rich Apple Base

The apple filling in this pie delivers fiber (about 5 grams per serving) from the skin and flesh, supporting digestion and keeping you full.

Granny Smith apples add vitamin C (nearly 15% of daily needs per slice), boosting immunity, while Golden Delicious apples contribute quercetin, a powerful antioxidant that fights inflammation. The combination of tart and sweet apples creates a balanced flavor profile that’s gentle on digestion yet satisfying. 🍏

Whole-Grain Crust Benefits

Using all-purpose flour in the crust provides complex carbohydrates for steady energy, though for extra fiber, consider substituting half with whole wheat flour. The butter in the crust offers healthy fats that support brain function, and the cinnamon and nutmeg in the filling contain anti-inflammatory compounds like cinnamaldehyde.

These spices aren’t just for flavor—they actively reduce oxidative stress in the body.

Moderate Sugar Content

While the 1.5 cups of sugar in the filling may seem high, it’s balanced by the apples’ natural sweetness and fiber, preventing blood sugar spikes. The brown sugar adds minerals like calcium and iron, making it a slightly more nutritious choice than white sugar.

For a lighter option, reduce sugar by 2 tablespoons and boost cinnamon to 3 teaspoons—the spice enhances sweetness perception naturally.

Comfort Food with Hidden Perks

This pie’s warm spices (cinnamon, nutmeg, allspice) have been linked to lower stress levels and improved mood—perfect for gatherings or when you need a pick-me-up. The vanilla extract adds antioxidants and may even help regulate blood sugar slightly.

Plus, the buttery crust provides vitamin A from the butter’s natural content, supporting eye and skin health.

Low-Calorie Serving Size

A single slice (about 1/8 of the pie) contains roughly 350-400 calories, making it a reasonable indulgence when enjoyed as part of a balanced meal. The high fiber from apples keeps calories in check by promoting satiety.

For a lighter version, use half the butter in the crust and unsweetened applesauce (2 tbsp) in the filling to reduce calories by about 100 per slice without sacrificing flavor.

Cultural Comfort Factor

Beyond nutrition, this pie offers emotional comfort—the act of baking and sharing it triggers oxytocin, the "feel-good" hormone. The lattice crust isn’t just decorative; it creates a lighter texture that’s easier to digest than a solid top crust.

For those with dietary restrictions, swap the butter for olive oil (reduce by 2 tbsp) to cut saturated fat while keeping the crust flaky. 💛

Frequently asked questions about Amish funeral pie