Stuffed Cheesecake Fried Apple Pies

Ingredients

For the Apple Pie Filling:

2 cups diced apples (Granny Smith or Honeycrisp)
2 tablespoons unsalted butter
¼ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon vanilla extract
For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
For the Pies:

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

1 cup powdered sugar
2-3 tablespoons milk
½ teaspoon vanilla extract

Instructions

1. 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 5-7 minutes until the apples are tender.
Stir in the cornstarch-water mixture and cook for 1-2 minutes until thickened.

Remove from heat, stir in vanilla extract, and let the filling cool.

2. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.

Transfer the mixture to a piping bag or spoon for easy filling.

3. Assemble the Pies:
Place a small amount (1-2 teaspoons) of the 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.

4. Fry the Pies:
Heat oil in a deep skillet or pot to 350°F (175°C).
Fry 2-3 pies at a time, flipping occasionally, until golden brown (about 2-3 minutes per side).
Remove and drain on a paper towel-lined plate.

5. Prepare the Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle or dip the warm pies into the glaze and allow it to set.

Serving Suggestions:
Serve warm for the ultimate gooey and crispy treat.
Pair with a scoop of van