Roll out the pie crusts to ⅛-inch thick and use a cookie cutter to cut the crust into 4-5-inch rounds. You should get 26-28 pie crust rounds.

Add 1-2 tablespoons of apple pie filling to each round. If you made your own apple pie filling, let it cool before adding to the crust.

Fold each mini pie crust into a half-moon shape. Moisten the edges with water to help seal it. Crimp with a fork.

Mix confectioners' sugar and 3 tablespoons milk in a bowl until smooth and creamy. If the glaze is too thick, add another tablespoon of milk. Set aside.

Fill a frying pan 2-3 inches deep with vegetable oil. Heat over medium heat until the oil reaches 375°F (190°C) using a candy thermometer.

Carefully place 2-3 apple hand pies into the hot oil. Fry until golden brown on both sides, about 3-4 minutes per side. Transfer the fried pies to a paper towel-lined cooling rack to drain.

While the hand pies are still warm, coat them with the glaze. You can drizzle the glaze over each pie or dip each pie into the bowl of glaze using a large fork. Serve immediately.