Begin by peeling and dicing the apples into small cubes. In a skillet or medium-sized pan, melt the butter over medium heat. Add the diced apples, raw cane sugar, nutmeg, cloves, pumpkin spice, and cornstarch to the skillet.

Cook the mixture, stirring occasionally, until the apples are tender and the sauce has thickened slightly, about 5 minutes. Once done, remove the skillet from the heat and set the filling aside to cool.

Lightly flour your work surface to prevent sticking, then roll out the puff pastry dough into a large rectangle. Using a sharp knife, cut the dough into smaller rectangles, approximately 2½ inches wide by 4 inches long.

Spoon a generous teaspoon of the cooled apple filling onto half of the pastry rectangles, leaving a small border around the edges. Carefully place another rectangle of dough on top of each filled one, pressing down the edges firmly to seal them.

Use a fork to crimp the edges of the pies and ensure they are securely sealed. Repeat this process for all the pies.

In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully place the assembled apple pies into the hot oil, being cautious not to overcrowd the pan.

Fry the pies in batches, if necessary, for about 2 minutes on each side, or until they are golden brown and crispy. Once fried, transfer the pies to a paper towel-lined plate to drain any excess oil.

While the apple pies are still warm, sprinkle them generously with cinnamon sugar, ensuring each pie is evenly coated.

The warmth of the pies will help the cinnamon sugar adhere to the surface, creating a deliciously sweet and spiced crust.

Allow the apple pies to cool slightly before serving. Optionally, drizzle them with caramel sauce for an extra indulgent touch.

Serve the warm, crispy apple pies on their own or with a scoop of vanilla ice cream for a delightful dessert treat.