In a sauce pan combine the apples, 1/2 teaspoon cinnamon, sugar, honey and salt.
Cook for 5 minutes over a medium heat and then reduce the heat to low, and cook, stirring occasionally, 20 minutes or until the apples are tender.
Add the raspberries and cook for 3 more minutes. Remove from heat and cool completely, and drain.
Roll piecrusts to 12-inch circles; cut each crust into 9 (4-inch) circles.
Spoon 1 level tablespoon fruit mixture onto half of each pastry circle.
Moisten edges with water; fold dough over fruit mixture, pressing edges to seal.
Crimp edges with a fork dipped in flour.
Pour oil to depth of 1/2 inch into a large heavy skillet; heat to 350°.
Fry pies, in batches, 2 minutes on each side.
Combine 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon, and sprinkle over hot pies.
