Sauté the fruit: Combine the prepared diced apples, white sugar, ground cinnamon, and the specified apple seasoning blend in a medium-sized cooking pan set over moderate heat.

Soften: Continue to simmer the mixture, stirring occasionally, until the fruit pieces become appropriately tender. Set the mixture aside to cool.

Ready the dough: Spread the pre-made pastry dough across a clean surface lightly dusted with a thin layer of flour.

Cut the shapes: Utilize a round cutter, approximately three inches in diameter, to stamp out eleven or twelve circular pieces from the flattened dough.

Fill the discs: Spoon a small portion of the cooled apple mixture onto the center of each pastry disc.

Seal the edges: Use a damp finger to moisten the perimeter of the dough with cold water. Fold the dough over the filling to create a half-moon (crescent) shape. Firmly press the edges together to seal, and for best results, use the prongs of a fork to create a decorative, tight crimp.

Heat the oil: Pour the necessary oil into a deep, heavy-bottomed pot or skillet. Bring the oil temperature up to a medium-high setting on your stovetop.

Cook the pies: Carefully drop the hand pies into the hot oil in batches, being careful not to crowd the pan. Fry each side for a duration of one to two minutes until they achieve a deep, puffed, golden-brown hue.

Drain the grease: Using tongs, lift the cooked pastries from the oil and transfer them onto a cooling rack layered with absorbent paper towels to drain excess grease.

Make the icing: Whisk the confectioner’s sugar, vanilla flavoring, and dairy milk together in a separate bowl until the mixture is completely uniform and velvety smooth.

Finish and enjoy: Generously cascade the prepared glaze over the warm apple turnovers and present them for immediate enjoyment.