In a medium saucepan, combine the diced apples, peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir to coat the fruit evenly.

Cook over medium heat, stirring frequently, until the mixture thickens and the fruit is tender, about 5–7 minutes. Remove from heat and let cool.

Roll out each pie crust (or biscuit dough) on a lightly floured surface and cut into 3½–4‑inch rounds.

Spoon about 1–2 tablespoons of cooled fruit filling onto the center of half the rounds. Moisten the edges lightly with water.

Top each filled circle with another round, pressing edges firmly with a fork to seal well.

Heat vegetable oil in a deep skillet or saucepan to about 350 °F (175 °C).

Fry the pies in batches, 2–3 minutes per side, until golden and crisp. Transfer to a wire rack or paper towels to drain.

When slightly cooled, dust with powdered sugar before serving warm.