Cook the apples with the water in a covered pot over medium low heat for about 1 hour or until all liquid has been absorbed. Stir occasionally. Add the sugar,butter and cinnamon,mixing well;set aside to cool. Unfold the pie crust and break into 8 equal pieces like pie slices. Place 1 heaping tbsp of fruit on each round of dough, leaving a 1/2in border all around. Dip your finger in water and moisten the edges of the crust, then place a second round on top of the filling and press edges to seal. Dip the tines of a dinner fork in flour and crimp the edges to ensure a proper seal.
Pour the oil in a cast iron skillet to a depth of a little less than 1/2 inch. (This would be 1 1/2 cup oil in a 10 inch skillet) Heat over medium-high heat. When the oil is hot, place 3 to 4 pies in the skillet and cook for about 2 minutes on each side, or until golden brown. Drain on paper towels. Repeat until all the pies are cooked or wrap and freeze some of the uncooked pies for another day. Sprinkle the pies with granulated sugar while they're hot.
*For super quick fried pies, use canned apple pie filling and canned biscuits that have been rolled out into a 5 or 6 inch round. Shape and cook pies as directed.