Pre-heat oven to 375’F

Whisk egg with a little water, about 1 tsp. and set aside

Roll out pie dough on a lightly floured surface

Use cookie cutter and cut out an equal number of shapes from the pie dough, you want to use a cutter that is at least 3 ½” in diameter if not a bit larger

Mix apple, brown sugar, allspice, cinnamon, garam marsala and crasins

Spoon about 1-4 tsp. apple mixture into the center of one cut out, leave ½” blank along the edges, the amount of filling you use depends on how large a cutter you used

Brush egg wash onto the bank edge

Place another cut out on top, crimp edges to seal shut

Brush filled pocket with egg wash, sprinkle with white sugar

Place filled pocket on parchment lined baking sheet

Continue this process until all pockets are filled and on the tray

Bake about 12 minutes or until edges begin to brown

Let rest on the baking sheet before placing them on a cooling rack

Let cool at least 10 minutes before eating

Once completely cooled, store extras in an air tight container

Great for dessert, snack or even breakfast