Stuffed Cheesecake Fried Apple Pies

Ingredients:

Apple Pie Filling:

2 cups diced apples (Granny Smith or Honeycrisp)
2 tablespoons unsalted butter
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon vanilla extract

Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

For the Pies:

10-12 refrigerated or homemade pie crust rounds (4-5 inches in diameter)
1 egg (for egg wash)
Oil for frying (vegetable or canola)

Glaze:

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions:

Prepare the Apple Pie Filling:
In a skillet over medium heat, melt butter. Add diced apples, brown sugar, cinnamon, and nutmeg. Stir to coat.
Cook for 5 to 7 minutes until the apples are tender.
Stir in the cornstarch-water mixture and cook for 1 to 2 minutes until thickened.
Remove from heat, stir in vanilla extract, and let the filling cool.
Prepare the Cheesecake Filling:
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Transfer the mixture to a piping bag or use a spoon for filling.
Assemble the Pies:
Place 1 to 2 teaspoons of cheesecake filling in the center of each pie crust round.
Add a spoonful of the cooled apple pie filling on top of the cheesecake.
Brush the edges of the crust with egg wash, fold into a half-moon shape, and press to seal. Crimp edges with a fork.
Fry the Pies:
Heat oil in a deep skillet or pot to 350°F (175°C).
Fry 2 to 3 pies at a time, flipping occasionally, until golden brown, about 2 to 3 minutes per side.
Remove and drain on paper towels.
Prepare the Glaze:
In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
Drizzle or dip the warm pies in the glaze and allow it to set.