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1
Whisk the flour with the salt and sugar in a large bowl.
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2
Toss half the butter and lard in the flour to coat, then use a pastry blender or knives or your fingers to cut in the fats until pea sized or a bit smaller.
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3
Toss the rest of the butter and lard into the mixture, then cut in again until the mixture resembles coarse meal with some larger chunks of fat throughout.
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4
Use your finger to draw a trench down the center of the mixture, and sprinkle about 2 tablespoons of the water down the trench and around the outside of the flour.
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5
Toss the flour with the water using your fingers or a rubber spatula.
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6
Repeat until the dough comes together in shaggy chunks.
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7
Turn the dough onto a lightly floured board and use the heel of your hand to smear pieces of dough away from you.
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8
Gather the dough together with a pastry scraper and press into a large disk.
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9
Wrap tightly and refrigerate a few hours before using.
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10
On a lightly floured surface, roll the dough just slightly thicker than 1/8-inch.
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11
Cut out 5-inch circles, place on parchment on a baking sheet, and chill while you prepare the filling.
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12
Melt the butter in a large saute pan over high heat.
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13
Add the brown sugar and cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes.
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14
Add the Calvados and cook for 1 minute.
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15
Add the apples and cook for 5 minutes, stirring occasionally.
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16
Add the lemon juice, cinnamon and ginger and cook until the apples are caramelized and just cooked through, about 10 minutes longer.
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17
Scrape into a shallow bowl or onto a baking sheet and let cool to room temperature.
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18
Place 1 of the dough circles on a flat surface and place a few tablespoons of the apple filling onto one half of each circle of dough.
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19
Brush a little cold water around the circumference of the dough and fold it in half so the other side comes down over the apple filling.
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20
Seal the pie and make a decorative edge by pressing the edges of the dough together with the back of a fork.
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21
Place the pies on a baking sheet lined with parchment paper to chill for 30 minutes.
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22
Heat the oil in a large saucepan until it reaches 360 degrees F on a deep-fry thermometer.
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23
Fry the pies, 2 at a time until golden brown, about 2 minutes.
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24
Remove with a slotted spoon to a baking sheet lined with paper towels.
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25
Let drain for 10 seconds then toss with the cinnamon sugar.
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26
Serve.
