Make the pie crust. Mix together the dry ingredients, then use a pastry cutter to cut in the butter until the mixture looks like pea-sized crumbs. Slowly work in the water until the mixture starts to come together. Add more water as needed to get everything to stick, the dough should not be too wet. Be careful to not overwork the dough. Roll into two balls and wrap each in plastic wrap and form into a disc. Chill for about 2 hours.

Preheat the oven to 400 degrees F.

Mix together the pears, spices, and sugar. Set aside.

Take out the pie crust and roll out each until about ¼ inch thick. Cut out rounds that are 5 - 6 inches in diameter (I used a bowl to measure out my rounds). Re-roll the scraps as needed to make more rounds.

Add the filling to each of the crusts by adding ¼ cup of the diced pears on one side of each round, leaving a half inch border on the edge. Top with about 1 - ½ teaspoon of the chocolate hazelnut spread. Fold over the crusts over the filling and press down along the edges to seal in the filling. Fold up the edges (and feel free to make them pretty by using a fork or other utensil to decorate the edges).

Brush the pies with the egg mixture, then make two or three slits on the tops of the pies. Sprinkle with the sugar.

Place the pies on a baking sheet and bake for 10 minutes, then bring down the temperature to 350 degrees F and bake for an additional 30 - 35 minutes.