Mix the dry ingredients (flour, baking powder, salt, sugar). Add lard, butter, or shortening and mix until coarse crumbs form.

Mix together the milk and beaten eggs. Add to the flour mixture and mix gently to form a dough.

Roll a ball of dough (about 2 - 2 ½ inches) into a 6 ½ inch circle. Use a round object to cut out a perfect circle.

Place about ⅓ cup of pie filling on one half of the dough. Moisten the edges with wet fingertips and fold the other half over the filling.

Press the edges with a fork and place on a parchment-lined tray.

Repeat with the remaining dough and place the pies in the refrigerator while preparing the rest.

Fry a few pies at a time in hot oil (350°F) for about 3 minutes or until lightly browned. Flip to brown the other side.

Remove with a slotted spoon and let cool on a wire rack.

Drizzle with the glaze.

For baking, cut a slit in each pie and bake in a preheated oven at 425°F for about 15 minutes or until lightly browned.

To make the glaze, beat together powdered sugar, vanilla, and milk until smooth.