Combine the apples, cider, sugar, zest and juice, and cinnamon in a saucepot. Cook over medium heat for 8 to 10 minutes roughly, or until apples have softened and liquids have reduced until syrupy. Add 1/2 cup of water if over-reduced. Stir in the flour and cook for a minute or two more. Remove from heat and let cool. Heat cooking oil to 350 degrees F. Divide pie crust into 4, then roll each divided dough into a 6-inch disc.

Carefully pile 2 Tablespoons of filling on each disc. Wet the edges, and fold over, pressing each into a turnover shape. Seal the edges with a fork. Repeat until you've consumed all the pie dough and fillings and then Fry the pies for 3 to 4 minutes. Flip halfway through. Remove when they are a deep golden brown. Drain onto a plate lined with paper towels and serve immediately. Best paired with ice cream.