In a large skillet, whisk together ⅓ cup (67 grams) granulated sugar, brown sugar, cornstarch, apple pie spice, and salt. Add apples and lemon juice, tossing to coat. Cook over medium heat until apples are tender and filling is thickened, about 20 minutes. Let cool for 10 minutes.
Let Piecrust Dough stand at room temperature until slightly softened, about 15 minutes. On a lightly floured surface, roll half of dough to ⅛-inch thickness. Using a 4½-inch round cutter, cut dough, rerolling scraps only once.
In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush edges of dough with egg wash. Place 2 teaspoons filling in center of each round. Fold dough over filling. Crimp from center to edges, gently pressing in any filling as you go. Pick up and pinch edges to seal. Freeze for 20 minutes.
In a large stockpot, heat oil over medium-high heat until a deep-fry thermometer registers 360°F (182°C). Place paper towels on a wire rack.
In a small bowl, whisk together cinnamon and remaining 1 cup (200 grams) granulated sugar.
Working in batches, fry hand pies for 5 to 7 minutes until golden brown. Carefully remove from hot oil, and immediately toss in cinnamon sugar mixture. Let drain on prepared rack. Serve warm.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/fried-apple-hand-pies/