Preheat the oven to 350. Divide the dough in half. Roll out each half into a 10 inch circle on a lightly floured piece of parchment paper. The crust should be ¼ inch thick. If the circles are slightly smaller than 10 inches that is fine as long as the thickness is right. Spread the filling evenly over one pie crust, leaving a ¼ inch border around the edges. Top with the second crust.

Using a pastry cutter (or sharp knife) cut the dough into ¾ inch strips. Cut the strips in half to make fry shapes. Transfer the fries to a parchment lined cookie sheet. Combine the egg and one tablespoon of water and beat with a fork to mix. Brush the fries with the egg wash and sprinkle with the pumpkin pie spice if using the pumpkin filling. Generously sprinkle the fries with coarse sugar.

Bake for 16-18 minutes, or until the fries are golden brown. Let cool before serving.

Dip in this flavorful Cinnamon Pastry Cream if you like.

Cranberry Apple Filling

Combine the apples, cranberries, sugar, salt and cinnamon in a small sauce pan. Cook, stirring frequently, until the cranberries have burst and the apples are soft. Transfer the mixture to the bowl of a food processor or blender and process until smooth.

Cinnamon Pastry Cream

Place a fine mesh strainer over a large bowl and set aside.

Place the coconut milk, water and salt in a medium saucepan and bring to a boil over medium heat.

In a large mixing bowl, whisk the sugar, corn starch, cinnamon and eggs until smooth. Slowly pour the milk mixture into the egg mixture while whisking constantly. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens.

Remove from heat and pour through the strainer into the bowl. Let cool for 10 minutes and then incorporate the margarine, one tablespoon at a time, whisking gently just until smooth .

Cover the surface with plastic wrap, directly touching the cream, let it cool completely in the refrigerator.