In a mixing bowl, combine flour and salt. Using your fingertips, mix in cold butter cubes until the mixture looks like coarse sand with some small lumps. Add ice water one tablespoon at a time, mixing gently after each one, until the dough holds together without cracking.

The dough should be slightly tacky, not wet enough to stick to your hand. Wrap it in plastic and refrigerate for 22 minutes.

In a saucepan, toss diced apples with both sugars, cornstarch, and cinnamon. Stir until all pieces are coated. Cook over medium heat for about 6 minutes, stirring every minute, until the juices thicken into a clear syrup that coats the back of a spoon.

The apples should stay in cubes, not turn to applesauce. Remove from heat when the syrup looks clear.

Roll and Cut the Dough: Take the chilled dough out of the refrigerator. On a floured surface, roll it out until it’s about ⅛ inch thick. Use a bench scraper or a pizza cutter to cut it into 8 rectangles, each about 3 by 5 inches.

Keep the dough scraps together and reroll them once, as the dough gets tougher if rolled more.

Spoon about 2 tablespoons of cooled apple filling onto one half of each rectangle, leaving a half-inch border. Lightly brush the border with water, fold the dough over, and press the edges closed with a fork. If the edges don’t stick, brush on a little more water and press again, as dry edges cause the pies to open during frying.

Fry the Pies: Heat oil in a deep pot to 350°F. Use a clip-on thermometer to check the temperature. Fry two or three pies at a time, avoiding overcrowding. Cook for about 3 minutes on each side.

The pies are ready when they are deep amber and sound hollow when tapped. Use a slotted spoon to lift them out and place them on a wire rack.

Let the pies cool on the rack for at least 4 minutes before eating, as the filling is very hot. If you serve them too soon, you might burn your tongue. After cooling a bit, the crust will be warm and crisp.