• Preheat the oven to 425F. Line a large baking sheet with parchment paper or grease the pan.
• Beat the egg in a large bowl with a fork or spoon. Stir in the applesauce, sugar, and vanilla.
• Chop the apple. No need to peel!

  Pro Tip: This is a trick to avoid having to use an apple corer. Make 4 slices, close to the core, from top to bottom.

  Now, chop enough of the apple to get 1 cup. Set aside, for now.
• In a food processor, add the flour, baking powder, apple pie spice and salt. Pulse until combined.
• Add the cold butter pieces. Pulse just until the butter is cut into tiny pieces and the mixture resembles coarse crumbs. Don’t overmix.

  No food processor?: Two ways to incorporate the butter if you don’t have a food processor. Use a pastry blender in a bowl. Or, use your fingertips pressing and mashing the butter into the flour until it is the size of little peas.
• Add the dry ingredients into the bowl on top of the applesauce and apple mixture, without stirring yet.
• Before stirring together, add the apple to the flour mixture on top. Toss the apple with the flour mixture to coat the apple.
• NOW, you can stir the dry ingredients into the applesauce mixture just until dry ingredients are moistened. Do not overmix. The batter will be lumpy and you will still see a little bit of flour, like a muffin batter.
• Drop the dough/batter evenly onto the prepared baking sheet with a large spoon, 2 inches apart, to get 10 fritters. Bake for 10 minutes or until lightly brown on the edges and done in the middle. Remove to wire racks.

Glaze:

• Pro tip: Place a wire rack on the same parchment paper on the baking sheet pan to catch the glaze drips for easy clean up. No need to use a new sheet of parchment.
• Combine powdered sugar and milk in a bowl right before glazing them.
• You can either dip the tops in the glaze. Or, I found it easier to spoon or drizzle the glaze over the fritters while on the rack. You can wait until they cool or slightly warm… although I always sneak one while still warm!