- 2 granny smith apples, peeled, cored, and diced
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon minute tapioca
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon salt
- Pie dough (store bought or homemade), chilled
- 1 quart vegetable oil, for frying
- 1 egg, lightly beaten
- 1/4 cup heavy cream
- 1 cup powdered sugar, sifted
- 2 tablespoons buttermilk
- 1 teaspoon vanilla extract
- Place filling ingredients in a large bowl and toss until well combined. Cut chilled dough into 2 equal pieces. Roll into equal rectangles about 1/4 inch thick. Onto one of the rectangles, place spoonfuls of filling (about 2 tablespoons each) in rows 1/2 inch apart. Place pies in the refrigerator and chill for 30 minutes.
- To make the egg wash, whisk together egg and heavy cream. Using a pastry brush, carefully brush egg wash onto dough between the rows of filling. Gently lay the second dough rectangle over top and press around each mound of filling. Cut 3-by-1-inch rectangles with a pizza cutter and press the back of a fork along the edges to seal.
- Preheat oil to 375°F. Carefully begin frying pies, a few at a time, for 7 to 8 minutes or until golden brown. Drain pies on paper towels and allow to cool.
- Stir together the icing ingredients in a small bowl until smooth. Drizzle icing over pies and serve.