Shape pastry into two balls.
Using one ball at a time, flatten on a lightly floured surface and roll out 1/8 inch thick.
Cut out rounds using a 3 1/2 inch cutter; set aside.
Put apples into a saucepan; add water and lemon juice.
Cover tightly and cook over low heat just until tender.
Remove from heat; drain.
Lightly mix in a blend of sugar, cinnamon, and nutmeg.
Place about 2 tablespoons apple mixture onto each pastry round; dot with butter.
Moisten one half of the edge of each round with water to help form a tight seal.
Fold the other half of round over filling.
Press edges together with a fork.
Be sure to seal to avoid leakage of filling while frying.
Lower pies into heated fat; add only as many as will float uncrowded in fat.
Deep-fry about 3 minutes, or until golden brown.
Turn pies as they rise to surface and several times during cooking.
Remove with a slotted spoon and drain over fat before removing to absorbent paper.
Serve warm sprinkled with confectioners' sugar.