In a mixing bowl combine the flour and sugar, cut in the lard using a pastry blender or 2 forks until crumbly. Add in just enough milk to form a dough.

Knead just a bit, cover with plastic wrap, and place in the fridge for 1 hour.

Meanwhile, put the dried apples in a pot and cover with water. Stir in the sugar and bring to a boil. Reduce heat to medium and cook until the apples are nice and tender and can be broken down with a fork. Add more water, if needed, to keep them from sticking and burning on the bottom.

Once tender, remove from heat.

Take half of the dough and place it on a well-floured surface. Using your hands press it out to a disk-like shape then use a dough roller and roll it very thin. Use a saucer or a 5" cookie cutter and cut the dough into rounds.

Continue this until you have all the rounds that the dough will make.

Take each round and place 2 spoonful's of the apple filling on the lower half. Fold the top half over and with a floured fork pinch around the edge to seal. Repeat with remaining dough and filling.

Heat 1/2" oil to 300 degrees in a large skillet. Place a few in the oil and fry until nice and golden on one side, flip and do the same with the other. Drain on paper towels. Repeat with remaining pies.