Ever wonder how Mickey D's get their apple pies so crispity and bumpy on the outside? I think I can help you with that. The extra texture on the outside is created by dipping the turnover or pie in water before frying. Of course, make sure there is no excess and maybe even use a spray bottle, so you won't super saturate the crust and/or cause a dangerous interaction between the oil and water. Make no mistake, Oil and Water do not mix, especially when it comes to flash/deep frying.
NEVER try to put out a grease fire with water, EVER. Use a dry substance like baking soda or salt for flare ups involving oils , to starve the flame of a necessary element, Oxygen. Under these circumstances, the minimal amount of moisture on the outside of the pie will have an immediate reaction with oil, but will dissipate as quickly as it ensues. Safety first and you too can get the textured crunch to your turnovers and hand pies, your tasters will want to know your secret, but It's okay if you save it for yourself. You're Welcome!