Using scissors, snip the apple rings into pieces. Place into a saucepan, fill with water just to cover, bring to a boil, then lower the heat and simmer until tender.
Add the sugar and the 2 Tablespoons butter, and continue to cook over low heat, stirring occasionally, until the apples are soft and falling apart, the water has been mostly absorbed and the sugar has caramelized into a thick syrup coating the apple pieces. Remove from heat.
Roll each biscuit out into a round. Place 1-2 Tablespoons of dried apple filling into the center of one side of the round, and fold over the remaining dough, forming a semicircle. Pinch the dough together to form a seal.
In a large skillet, heat butter until melted. Fry the apple pies, 1-2 at a time, using a spatula to flip and flatten them, until they are browned and crisp. Serve warm or at room temperature.
Notes
Inspired by Quincey
Recipe by The Domestic Front at http://www.thedomesticfront.com/friedapplepies/