Add the dried apples or peaches and water to a saucepan. Bring to a boil, cover, reduce the heat, and simmer for about 30 minutes until the fruit is soft and flavorful. Remove from heat and allow the mixture to cool slightly. Mash gently if the pieces are large. Stir in the sugar and butter to create a sweet, rich filling. Set aside.

(Optional) If using fresh apples: Melt 2 tablespoons of butter in a large sauté pan. Add 4 peeled, cored, and chopped apples. Mix in the sugar, cinnamon, and 1 teaspoon lemon juice. Cook over medium heat for about 15 minutes, or until the apples are tender. Slightly mash the mixture and let it cool before filling the pies.

Roll each biscuit into a 5-inch circle on a lightly floured surface. Spoon about 1 tablespoon of fruit filling onto one half of each circle. Lightly moisten the edges with water to help them seal. Fold the dough over the filling, matching the edges. Press the edges firmly with a floured fork to create a secure seal.

Pour vegetable oil into a heavy skillet or deep fryer to about 1/2 inch depth. Heat the oil to 370 degrees F (190 degrees C). Carefully place pies into the hot oil. Do not overcrowd. Fry over medium-high heat until golden, turning once to cook evenly. Slow, even frying ensures the biscuits cook through.

Remove pies from the oil and set them on paper towels to absorb extra grease. Allow them to cool slightly. The filling will be hot. Serve warm and enjoy.