In a saucepan, combine water and chopped dried apples. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for about 1 hour, or until the apples are very soft and most of the liquid has been absorbed. This slow simmer allows the apples to fully rehydrate and become tender, forming the perfect base for our filling. I always taste a piece to ensure they're just right.

Remove the cooked apples from the heat. Stir in the sugar, butter, and ground cinnamon until well combined and the butter has melted. Allow this apple filling to cool completely; a cool filling prevents the pie dough from becoming soggy. While the filling cools, unroll your thawed pre-made pie crust on a lightly floured surface and use a 4-inch round cutter to prepare your pie dough circles.

Carefully place about 1-2 tablespoons of the cooled apple filling onto one half of each pie dough round, leaving a 1/2 inch border clear around the edge. Lightly moisten this border with a little water using your finger. Fold the Dough in half over the filling, creating a perfect semi-circle. Press the edges firmly with your fingers, then use a fork to crimp all around the sealed edge, ensuring a tight seal that will prevent the filling from escaping during frying. I find that a good crimp is key to a beautiful fried pie!

In a deep pot or Dutch oven, heat about 3 inches of lard or refined coconut oil over medium-high heat until it reaches 375 degrees F. It's crucial to maintain this temperature for a crispy, golden-brown crust. Carefully place 1-2 hand pies into the hot oil, ensuring not to overcrowd the pot, which would lower the oil temperature. Fry them for approximately 5 minutes, flipping once halfway through, until both sides are golden brown and bubbling. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Serve immediately! I like to give them a minute or two to cool just slightly so the filling isn't scalding hot.