Using a knife to slit and then by squeezing, separate hulls from pulp and remove the seeds, placing the pulps in one pan and the hulls in another.

Bring the hulls to a low boil with the scant 1/2 cup of water and bring the pulps to a simmer.

Cook both pulps and hulls for about 15 minutes. Hulls should be very tender.

Stir 1/2 cup of sugar into the hulls to dissolve.

Remove from heat, and add in the pulps, lemon zest, sage, pinch of salt, and rose water.

Carefully pulse (it’s hot!) in either a food processor or a blender. Don’t puree, just get to a nice chunky consistency with no large pieces.

Strain, reserving liquid in one bowl and solids in another.

Set solids aside to cool completely.

Meanwhile, whisk the 2 tablespoons of cornstarch in to about 2 tablespoons of the liquid, and then stir it into the rest of the reserved juices.

Return sauce to the pot and simmer to thicken and cook out the raw cornstarch flavor.

Add 2 tablespoons of the sauce to the solids, taste, and add 1/4 teaspoon more rosewater if desired.

Store the rest of the sauce in a jar in the fridge for another use.

Heat oven to 425°F.

Remove your pastry dough from the fridge and roll out to about 1/8″ thick on a well floured surface, rotating it as you roll to make sure it isn’t sticking. Using a 3″ biscuit cutter, cut out rounds and place on a parchment lined sheet tray. After they’re all cut out, chill for ten minutes in the fridge.

Fill a small cup with cold water. Remove rounds from the fridge and top half of them with a heaping teaspoon of the filling. Dip your finger in the water and wet the rim of the bottom round, place another round on top, pinch with your fingers to seal, and then go back around and seal a second time with the tines of a fork.

Chill the assembled pies another ten minutes.

Whisk the egg with a fork, and remove the pies from the fridge. Brush the tops of the pies lightly with the egg yolk using a pastry brush and sprinkle with the raw sugar. Using a sharp knife, poke 4 small slits in the top of each pie.

Bake for 5 minutes at 425°F, and then reduce the heat to 350°F and bake for an additional 10-15 minutes until golden.

Remove and cool on racks. Best while fresh, but they can be stored in an airtight container at room temperature.