1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 tablespoon lemon juice
Vegetable oil for frying
Powdered sugar for dusting (optional)
Directions
In a large bowl, whisk together the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, tossing with a fork until dough forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
In a medium saucepan over medium heat, combine the diced apples, granulated sugar, cinnamon, nutmeg, allspice, and lemon juice. Cook, stirring occasionally, until the apples are softened, about 10 minutes. Remove from heat and let cool.
On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut into 4-inch circles using a biscuit cutter or a glass rim.
Place a tablespoon of the apple filling in the center of each circle. Fold the dough over the filling to create a half-moon shape. Press the edges with a fork to seal and ensure they are tightly closed.
In a large, heavy skillet, heat about an inch of vegetable oil to 350°F (175°C). Fry the pies in batches, about 2-3 minutes per side, until golden brown. Remove with a slotted spoon and drain on paper towels.
Dust with powdered sugar before serving, if desired.