In a small saucepan, combine diced apples, brown sugar, cinnamon, and vanilla extract.

Cook over medium heat until the apples release juices, about 3 minutes.

In a separate bowl, mix apple cider and cornstarch to create a slurry.

Stir the slurry into the apple mixture, increase heat to high, and cook, stirring constantly, until thickened, approximately 3 minutes.

Remove from heat and set aside to cool.

Cut the butter into small cubes.

In a mixing bowl, use a pastry cutter to blend the butter into the sifted flour until the mixture resembles small peas.

In a separate bowl, beat the egg yolks and salt together. Gradually add hot milk while stirring continuously.

Pour the milk mixture into the flour mixture, stirring until a dough forms.

Transfer the dough onto parchment or wax paper and knead until smooth, about 1 minute.

Divide the dough into 6 equal portions and roll each into a ball.

On a floured surface, roll each ball into a 6-inch circle.

Place 2 tablespoons of the apple filling on one half of each circle.

Fold the dough over the filling to create a half-moon shape.

Press the edges together to seal, using a fork to crimp if desired. If the edges don’t seal well, lightly moisten them with water.

Heat oil in a deep saucepan to 350°F (175°C).

Carefully place the pies into the hot oil one at a time.

Fry until golden brown on both sides, about 2-3 minutes per side.

Use a slotted spoon to remove the pies and place them on paper towels to drain excess oil.

In a bowl, whisk together powdered sugar, vanilla extract, and milk until smooth.

While the pies are still warm, use a pastry brush to apply the glaze on one side.

Allow the glaze to set, then flip the pies and glaze the other side.

For extra sweetness, apply a second coat of glaze after the first has hardened.