Amish Funeral Pie Recipe: Foil-Sealed Tradition With Spiced Filling and Buttery Crust

This Amish funeral pie recipe preserves tradition with a foil-sealed crust that keeps the filling tender and flavorful—just as it has for generations. The buttery, flaky layers encase a spiced filling that balances savory and sweet notes, reflecting the Amish preference for simple, wholesome ingredients.

What makes this dish special is its cultural significance: often served at gatherings to honor loved ones, it embodies the Amish values of community and gratitude.

The recipe combines a classic pie crust with a filling that might include chicken, vegetables, or fruit—depending on tradition or preference. What sets it apart is the foil-sealed technique, which ensures the crust stays crisp while the filling remains moist.

This method also makes it easier to transport, a practical touch for Amish communities where food is often shared across households.

By the time you pull this pie from the oven, you’ll have a dish that’s both comforting and impressive—golden, flaky, and filled with aromatic spices. The crust holds its shape while yielding to a fork, and the filling delivers a satisfying blend of textures and flavors.

It’s the kind of recipe that honors heritage while fitting seamlessly into modern kitchens.

Perfect for family gatherings, memorials, or simply as a heartfelt offering, this pie is a testament to the Amish tradition of using simple ingredients to create something meaningful.

Whether you’re recreating a family recipe or exploring Amish cuisine for the first time, the result is a dish that feels like a warm embrace.

Ingredients for amish funeral pie

Traditional Amish funeral pie relies on simple, wholesome ingredients to create a dish of comfort and tradition.

The unsalted butter and all-purpose flour form the foundation of this pie's iconic flaky crust. For the best results, use King Arthur or Gold Medal flour—their high protein content yields a tender yet sturdy dough. The ice water is non-negotiable; it keeps the butter from melting too quickly, resulting in those signature flaky layers. Diamond Crystal kosher salt enhances flavor without overpowering the delicate balance of spices. When selecting butter, opt for European-style if available—its higher fat content yields superior flakiness. For the filling, chicken breast should be diced uniformly to ensure even cooking throughout the pie.

No heavy cream? Full-fat coconut milk works as a substitute, though the texture will differ slightly. Freshly ground spices make all the difference—Penzeys or McCormick's offer excellent quality. If you can't find ground allspice, a blend of cinnamon and cloves at a 2:1 ratio approximates its warm complexity. For the onions, yellow or red both work, but avoid sweet varieties like Vidalia. The aluminum foil should be heavy-duty—Reynolds or Reynolds Wrap are reliable choices. When prepping vegetables, uniform chopping ensures even cooking and a professional presentation. For a vegetarian version, substitute the chicken with shredded chicken-free sausage or additional vegetables like potatoes.

The pie crust dough should be wrapped tightly in plastic and chilled for at least 2 hours before rolling. Once assembled, the foil-sealed pie keeps beautifully for 3-4 days in the refrigerator or 2 months in the freezer. To reheat, bake at 350°F for 20-25 minutes until the crust is golden and the filling is bubbly. The foil-sealing technique preserves moisture, making this pie ideal for large gatherings where multiple servings are needed. For optimal freshness, assemble the pie no more than 24 hours before baking. The filling can be prepped ahead and refrigerated for up to 48 hours, simplifying the assembly process on busy days.

Step-by-step instructions for Amish funeral pie

This traditional recipe delivers a comforting blend of savory chicken filling and flaky crust, sealed perfectly in foil.

In a large skillet, melt the 0.25 cup salted butter over medium heat. Add the 1.5 lb diced chicken breast and cook for 5-6 minutes until no longer pink. Remove the chicken and set aside.

In the same skillet, add the 1.5 cups finely diced onions and cook for 4-5 minutes until softened. Add the 1.5 cups shredded carrots and 1 cup finely chopped celery, cooking for another 5 minutes until the vegetables have released their moisture and are tender. Stir in the 1 tsp ground allspice, 1 tsp ground cinnamon, and 0.5 tsp ground nutmeg, letting the spices toast for 30 seconds to deepen their aroma.

Return the chicken to the skillet and stir in the 1 cup heavy cream. Simmer for 3-4 minutes until the liquid reduces slightly and the filling thickens. Remove from heat and let cool for 10 minutes before assembling the pie.

In a large mixing bowl, combine the 2.5 cups all-purpose flour and 0.5 tsp salt. Cut in the 1 cup cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This texture is crucial for a flaky crust.

Add the 0.5 cup ice water gradually, mixing gently with a fork until the dough just comes together. Avoid overworking it—just enough to hold when pressed. Turn the dough onto a lightly floured surface and knead lightly for 30 seconds to form a smooth ball. Divide into two equal portions and shape into discs.

Preheat your oven to 375°F. Roll out one portion of the dough on a lightly floured surface into a 12-inch circle—just large enough to cover a standard pie dish. Transfer to a 9-inch pie dish and trim the edges, leaving a ½-inch overhang. Chill in the refrigerator for 15 minutes while you prepare the filling.

Spread the cooled chicken filling evenly into the chilled crust, leaving a ½-inch border at the edges. Roll out the second portion of dough and place it over the filling. Seal the edges by pinching them together, then trim any excess dough. Cut a few slits in the top crust to allow steam to escape during baking.

Line a large baking sheet with the 1 sheet heavy-duty aluminum foil, shiny side up. Place the assembled pie on top of the foil. Using the foil, gently press down on the edges of the pie to create a tight seal, then fold the foil up and over the pie completely, creating a sealed package. This traditional foil sealing method ensures a moist filling and crisp crust.

Bake for 50-55 minutes until the crust is deep golden brown and the filling is bubbling through the slits in the top crust. Remove the foil carefully and bake for an additional 10-15 minutes until the crust is fully browned and crisp. Let the pie rest for 20 minutes before slicing to allow the filling to set.

While the pie rests, heat the 0.5 cup heavy whipping cream in a small saucepan over low heat until warm. Whisk in 1 tablespoon of the reserved filling to thicken slightly. Spoon this creamy mixture over the top of the pie just before serving.

The result should be a pie with a golden, flaky crust and a rich, spiced chicken filling that's perfectly moist. Each slice delivers the comforting flavors of this Amish tradition, with the warm spices and tender chicken creating a dish that's both hearty and comforting—a perfect tribute to the pie's heritage.

Dietary considerations for this recipe

Gluten-Free Adaptation

For a gluten-free version, replace the 2.5 cups all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure or Bob's Red Mill 1-to-1. Add 1 teaspoon xanthan gum to improve texture.

Chill the dough longer—30 minutes—since gluten-free doughs can be stickier. Use a pie crust alternative like Pillsbury Refrigerated Pie Crust (gluten-free) if preferred. 🌾

Dairy-Free Options

Swap butter for Earth Balance vegan butter or coconut oil (solid at room temperature). Use unsweetened almond milk or oat milk instead of heavy cream in the filling.

For the crust, replace butter with vegan butter and ice water with ice-cold dairy-free milk. The crust may be slightly less flaky but still delicious. 🥥

Low-Sugar Considerations

Amish funeral pies often avoid refined sugar, but this recipe includes natural sweetness from carrots and cream. For a lower-sugar version, reduce the heavy cream to ½ cup and replace with unsweetened applesauce (¼ cup) for moisture.

Use allspice and cinnamon to enhance natural sweetness without added sugar. The filling will be slightly lighter but still rich. 🍎

Vegetarian Version

Replace the 1.5 lb chicken breast with 1.5 lb extra-firm tofu (pressed and crumbled) or 1.5 lb mushrooms (finely chopped). Add 1 tablespoon soy sauce or mushroom powder for umami depth. The spices—allspice, cinnamon, and nutmeg—will still shine, creating a hearty, savory filling without meat. 🍄

Allergen-Friendly Swaps

For nut allergies, ensure allspice and cinnamon are nut-free (check labels). Use sunflower seed butter instead of butter in the crust if needed, though texture may differ.

For egg allergies, this recipe is naturally egg-free, but verify allspice blends for hidden additives. Always double-check spice brands for cross-contamination warnings. 🌱

Frequently asked questions