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Make the Apple Filling:
In a medium saucepan, melt the butter over medium heat. Add the diced apples, sugar, cinnamon, and lemon juice. Stir and cook for 5-7 minutes, until the apples are tender and the mixture thickens. Set aside to cool.
Prepare the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Assemble the Pies:
Roll out the pie crusts on a floured surface. Using a round cutter or a cup, cut out circles from the dough. Place a spoonful of the cheesecake filling in the center of each dough circle, then add a spoonful of the cooled apple filling on top. Fold the dough over to create a half-moon shape and pinch the edges to seal.
Fry the Pies:
Heat vegetable oil in a large frying pan over medium heat. Once hot, carefully place the stuffed pies in the oil and fry for 2-3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
Serve:
Allow the pies to cool slightly before serving. You can dust them with powdered sugar for an extra touch of sweetness.
Serving and Storage Tips:
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