Prepare the dough. Pulse the flour, sugar, and salt in the food processor. Add the butter and pulse until the mixture resembles fine cornmeal. Whisk together the egg and water and add to the dough, pulsing just until the mixture comes together (about 2-3 times). Remove the dough and separate into two balls. Cover with plastic wrap and chill for 1 hour.

Prepare the filling. Peel and chop the apples and pears. Toss with lemon juice, sugar, cinnamon, ginger, nutmeg, and salt. Melt butter in a skillet over medium-high heat. Add the fruit and cook until the sugar has dissolved and the juices simmer. Reduce heat to medium-low and cook 10 minutes or until the juices evaporate and the fruit has softened. Add the flour and stir. Cook another 1 minute or until thickened. Stir in lemon zest and vanilla. Remove from heat and cool completely.

Preheat oven to 425 degrees F.

Remove dough from the refrigerator. Dust counter surface with flour. Roll out the dough until it is about ⅛ inch thick. Cut out 3-inch round circles or any desired shape. Place about 1 tablespoon filling in the center and top with another cut circle. Crimp the edges with a fork to seal together. Place the pie pocket on a lined baking sheet and cut slits on the top, Brush with the beaten egg and sprinkle sugar on top. Repeat with the remaining dough.

Bake pie pockets for 15-20 minutes or until golden brown. Remove from heat. Let cool 5 minutes. Serve warm.