Preheat oil in a large pot over medium heat. Oil should reach temperatures between 350°-375° F. It is best to use a candy thermometer.
While oil is heating, prepare the dumplings. Preheat pie filling on stovetop over medium heat until warm. Combine with maple syrup and cinnamon. Remove from heat and set aside.
Remove pie crust from packaging. Roll out slightly to help thin it out.
First, cut circles, at least 3.25” in diameter and then cut circles in half. Once I ran out of crust, I combined the leftovers and re-rolled the crust to cut more circles.
Take one half of the circle and spoon some pie filling into the middle.
Use your fingers to pinch the edges to seal. It will be helpful if you have a spoon or butter knife to help keep these stuffed as you are pinching the edges.
Use extreme caution for next step. Oil will be very hot. When the oil is heated, carefully place several pie bites in the oil to fry. Use a set of long tongs to turn the pie bites over and the first side begins to turn light brown (about 30 seconds per side).
After each side is browned, use tongs to remove from oil and place on a plate lined with paper towels to cool.
When all bites are finished, prepare the coating. In a microwave safe bowl, melt butter, about 20-30 seconds.
In a large Ziploc bag, combine cinnamon and sugar. Add additional cinnamon if desired.
Brush each side of the pie bites with butter using a pastry brush. Place into Ziploc bag and seal the bag.
Gently shake the bag until pie bites are coated with cinnamon and sugar. Remove from bag and serve.
Allow oil to cool completely before cleaning your deep fryer.