Add cold butter pieces and cut into the dry ingredients with a pastry cutter or two forks until the mixture resembles coarse crumbs with pea-sized pieces.

Slowly drizzle in ice water, mixing until the dough just comes together and forms a shaggy mass.

Divide the dough into two equal portions, shape into discs, wrap, and refrigerate for at least 30 minutes.

Preparing the filling

In a large bowl, combine apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, flour, salt, and vanilla. Toss to coat.

Let the filling rest for 10-15 minutes to macerate and thicken slightly.

Assembling, frying, and serving

Roll one dough disc on a lightly floured surface to about 1/8-inch (3 mm) thick. Cut into circles using a cup or cookie cutter.

Place a heaping tablespoon of filling onto each circle. Brush edges with a little water, fold over to enclose, and crimp the edges with a fork to seal.

Repeat with the remaining dough and filling.

Heat neutral oil in a deep skillet or fryer to 350°F (175°C). Fry pies in batches until golden brown, about 2-4 minutes per side.

Transfer to paper towels to drain. Let cool briefly before serving.