• Peel and core the apples, then dice them into small pieces.Melt 3 tablespoons of butter in a saucepan over medium heat.Add the diced apples, fresh lemon juice, brown sugar, granulated sugar, cinnamon, and nutmeg.
• Stir everything together and cook over medium heat for about 3 minutes, or until the apples begin releasing their juices.In a small bowl, whisk together the cornstarch and water or apple juice until completely smooth.
• Pour the cornstarch mixture into the apples.Increase the heat and continue cooking for approximately 3 additional minutes, stirring constantly, until the juices thicken and coat the apples.
• Remove from the heat and allow the apple filling to cool completely before filling your pies.

Make the Cinnamon Pie Dough

• Add the flour, salt, sugar, and cinnamon to a food processor.Pulse a few times to combine.Add the VERY cold cubed butter.
• Pulse the mixture until it becomes crumbly but still has little pieces of butter throughout. Those little pieces of butter are what help give us that flaky crust!Slowly add the ice water, starting with 6 tablespoons.Continue pulsing just until the dough starts coming together.
• Add another tablespoon or two of ice water if necessary, but don't add more than you need.Turn the dough onto a lightly floured surface and gently bring it together with your hands.Form it into a disk, wrap, and refrigerate for at least 30 minutes.
• Remove your chilled dough from the refrigerator and place it on a lightly floured surface.Roll the dough to approximately ⅛-inch thickness.Cut it into circles using a large biscuit cutter, cookie cutter, or the rim of a bowl.
• Place a spoonful of the cooled cinnamon apple filling in the center of each piece of dough.Don't overfill them!old the dough over the filling to form a half-moon.Press the edges together and use a fork to crimp around the edges and create a tight seal.Continue until all your pies are assemble
• Pour vegetable or canola oil into a deep skillet or heavy-bottomed pot.Heat the oil to approximately 350°F.Carefully lower the apple pies into the hot oil in small batches. Don't overcrowd your pan.Fry, turning as needed, until the crust is beautifully golden brown, crispy, and flaky on both sides, approximately 2–3 minutes per side depending on their size.Transfer the finished pies to a wire rack or paper towel-lined plate to drain.

Make the Cinnamon-Vanilla Glaze

• Add the powdered sugar, milk, vanilla extract, and a sprinkle of cinnamon to a small bowl.Whisk until completely smooth.If your glaze is too thick, add another splash of milk.If it's too thin, add a little more powdered sugar.
• While the fried apple pies are still slightly warm, brush or drizzle that cinnamon-vanilla glaze all over the top.

  Let the glaze sit for a few minutes to set—or eat them warm while the glaze is still dripping!