In a small saucepan over medium heat, combine diced apples, brown sugar, cinnamon, and vanilla extract. Stir occasionally and allow the mixture to cook for approximately 3 minutes, or until the apples release some of their juices.

In a separate small bowl, whisk together apple cider and cornstarch to create a slurry. Stir the slurry into the apple mixture and increase the heat to high. Continue stirring constantly for an additional 3 minutes, until the mixture thickens. Remove from heat and set aside to cool.

Cut the butter into small cubes and incorporate it into the flour using a pastry cutter or fork. Continue blending until the butter is broken down into pea-sized crumbs.

In a separate small bowl, whisk together egg yolks and salt. Gradually add the hot milk, stirring continuously. Slowly incorporate the liquid mixture into the flour and butter mixture, stirring until the dough begins to form.

Transfer the dough to a clean surface and knead for approximately one minute, or until the dough becomes smooth. Cover and allow it to rest while preparing the next steps.

Divide the dough into six equal portions, rolling each into a ball. Use a rolling pin to flatten each piece into a 6-inch circle.

Place 2 tablespoons of the prepared apple filling in the center of each circle. Fold the dough over the filling, forming a half-moon shape. Press the edges firmly to seal, then use a fork to crimp them for a secure closure. If needed, lightly moisten the edges with water to help seal the dough.

In a deep saucepan, heat about 2 inches of vegetable oil to 350°F (175°C). To test if the oil is ready, dip the end of a wooden spoon into the oil—if small bubbles form around the spoon, the oil is sufficiently heated.

Carefully place one pie at a time into the hot oil. Fry for 2 to 3 minutes per side, or until golden brown. Remove using a slotted spoon and place on a paper towel-lined plate to drain excess oil. Repeat for the remaining pies.

While the pies cool slightly, prepare the glaze by whisking together powdered sugar, vanilla extract, and milk in a small bowl until smooth.

Using a pastry brush, apply the glaze to one side of each pie, allowing it to dry before flipping and glazing the opposite side. If desired, apply a second coat for extra sweetness.

Serve warm and enjoy!