In a medium saucepan, add all the ingredients except the diced apples and bring to a boil over a medium-high heat, stirring often

Boil until mixture starts thickening, about 5 minutes

Once thickened, stir in the apples until nicely mixed and lower heat and let simmer until it thickens

Once the liquid is gone, remove from the heat and let it cool

For the Doughnut

In a small saucepan, reduce the apple cider to half over a medium-high heat

In a large bowl, mix together the flours, sugar, baking soda, baking powder, salt, and the spices

Once the cider has reduced, add the butter and stir until it melts and mixes with the cider

Remove from heat and let it cool

Once cooled, stir in the eggs until they’re mixed with the cider

Add the wet ingredients to the dry ingredients and mix using the mixer until a ball of dough forms.

Remove from the mixer, cover, and let rest in a cool dry place for 30 minutes to an hour until firm enough to shape

On a lightly floured surface, roll out the dough to ½ inch thickness. Using a biscuit cutter, cut out the shape of the doughnut

Fill a deep pan or a wok with vegetable oil and heat to 365 degrees

Add the doughnuts and fry until golden brown on each side

Using a slotted spoon or tongs, remove the donuts from the oil and let drain on a paper towel lined tray

Once they are cool enough to handle, poke a small hole on the side of the donut about in the middle and, using a piping bag, pipe the apple pie filling into the donut, about 1/3 teaspoon of filling

In a small bowl, mix together sugar and cinnamon and coat the donuts

Serve and enjoy!