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 the butter. Add the 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.
Enjoy!
