Start by preparing the apple filling. Peel, core, and dice 2 large apples into small pieces. A mix of Granny Smith and Honeycrisp apples works well for a balanced flavor.

In a saucepan, combine the diced apples, brown sugar, cinnamon, and vanilla. Cook over medium heat for about 3 minutes until the apples release their juices.

Mix the apple cider (or juice) with cornstarch in a small bowl, then pour this mixture into the saucepan. Increase the heat to high and cook, stirring constantly, for about 3 more minutes until the filling thickens. Set aside to cool.

To make the dough, sift the flour into a large bowl. Cut the cold butter into small cubes and work it into the flour with a pastry cutter until it resembles coarse crumbs.

In a separate bowl, whisk together the egg yolks and salt. Heat the milk until hot, then gradually stir it into the egg mixture, constantly stirring to combine.

Add the egg and milk mixture to the flour mixture, stirring until a dough forms. Knead the dough on parchment paper for about 1 minute until smooth.

Divide the dough into 6 equal portions and roll each into a ball. Flatten each ball into a circle using a rolling pin or glass. Don't worry if the circles aren't perfect, as excess dough will be trimmed later.

Place about 2 tablespoons of the apple filling on one half of each dough circle. Fold the dough over to cover the filling and pinch the edges to seal. Trim any excess dough and crimp the edges with a fork to secure.

Heat the oil in a deep fryer or large saucepan to 350°F. Fry each pie for about 2 minutes per side, or until golden brown. Drain on paper towels.

For the glaze, whisk together powdered sugar, vanilla, and milk until smooth. Brush the glaze over the warm pies, or dip the pies into the glaze.

Let the glaze set before serving your delicious fried apple pies.