Peel and dice the apples.

In a small bowl, mix together water and baking powder.

In a medium skillet over medium-high heat, combine the baking powder mixture, butter, brown sugar, cinnamon, nutmeg, and salt. Whisk until it becomes thick and bubbly.

Add the apples to the skillet and stir until they are fully coated and tender.

Lay out the puff pastry and flatten it with a rolling pin until it’s about ¼ inch thick.

Preheat your oven to 375°F.

Cut the pastry into 12 rectangles.

Spoon the apple mixture onto six of the rectangles.

Dip your finger in water and run it around the edges of each rectangle before placing another rectangle on top. Press the edges with a fork to seal.

Whisk the egg and brush it over the tops of the pies. Place them on a greased baking sheet.

Make 3 or 4 small slits on the top of each pie with a knife.

Bake for 20-25 minutes, or until golden brown.

Fold a rectangle of parchment paper in half horizontally. Fold the bottom corners up ¾ of the way, then ⅔ of the way.

Flip the rectangle over and fold the left third into the center, then fold the right third into the "wing" created by the middle fold.

Flip the pocket over to use it for holding and traveling with an apple pie.

Enjoy!