In large bowl, whisk together, flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg and salt.
Using colander positioned over a bowl, strain apples from pie filling and reserve separately.
Finely chop strained apples and transfer to large bowl. Add egg and 1/3 cup (75 mL) milk; stir to combine. Stir in flour mixture just until moistened.
To high-sided skillet set over medium-high heat, add enough oil to reach 1 1/2 inches (4 cm) up sides of skillet and heat to 360°F (182°C).
In batches, gently drop 1/4-cup (60 mL) dollops of batter into oil, spreading batter gently, and cook, turning once, for 2 to 3 minutes or until golden. Transfer to wire rack to drain.
In medium bowl, stir together remaining milk and 2 tbsp strained pie filling. Whisk in confectioners’ sugar until smooth. Brush glaze over fritters in a thin layer and let stand for 5 minutes to set before serving.