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1
Place flour, sugar, salt, vinegar, and egg yolk in the bowl of a food processor and pulse lightly 1 time.
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2
While pulsing, add butter gradually; dough should be the consistency of cornmeal.
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3
Do not over-mix or dough will become tough and hard to roll out.
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4
While pulsing, add ice water slowly until dough forms a ball (again being careful to not over-mix).
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5
Turn off processor as soon as dough forms a ball and refrigerate dough for about 30 minutes.
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6
Make filling:
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7
Combine apricots, jam, nectar, sugar, and pumpkin pie spice in a medium saucepan and bring to a simmer over medium heat, stirring frequently, for 10 to 15 minutes.
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8
Add cornstarch slurry and continue simmering for another 5 minutes.
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9
Remove from heat and add almond and vanilla extracts.
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10
Let cool to room temperature; mixture should thicken to the consistency of a jam.
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11
Meanwhile, pour several inches of oil into a large, deep, heavy-bottomed pan or Dutch oven; oil should not come more than halfway up the sides of the pan.
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12
Heat oil to 360 degrees F.
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13
On a floured board, roll out dough to 1/8-inch or less thickness.
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14
Cut or stamp dough into 15 (6-inch) round circles, or as many that size as possible.
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15
Spoon about 2 tablespoons of filling into the center of each circle of dough and brush edges with egg wash.
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16
Fold in half and press edges together with a fork dipped in flour.
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17
Poke the top of the crust twice with fork.
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18
Carefully add pie pockets, in batches, to the hot oil and deep fry until golden brown, turning as needed.
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19
Remove from oil and drain on paper towels.
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20
Sprinkle with cinnamon sugar and serve; be careful as filling is hot.
