In a medium bowl, combine the diced apples or peaches, granulated sugar, ground cinnamon, cornstarch, and lemon juice. Mix until the fruit is well coated and the mixture is evenly combined. Set aside.
In a large mixing bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.
Place about 1-2 tablespoons of the fruit filling onto the center of each dough circle. Fold the dough over the filling to form a half-moon shape and press the edges with a fork to seal.
In a large, deep skillet or pot, heat about 1 inch of vegetable oil to 350°F (175°C).
Fry the pies in batches, turning occasionally, until they are golden brown and crispy, about 2-3 minutes per side.
Remove the pies from the oil and drain on paper towels.
Dust with powdered sugar before serving.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: 250 kcal | Servings: 12 pies
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