2 Empire, Gala or Honey crisp apples, peeled and sliced
1/4 cup dried sweetened cranberries
2 slightly under-ripe brown-skinned pears, peeled and thinly sliced
2 teaspoons lemon juice
1 tablespoon cornstarch
3 tablespoons brown sugar
1/4 teaspoon cinnamon
A little freshly grated nutmeg
A pinch of ground cloves or allspice
A pinch of ground ginger
A pinch of salt
2 store-bought pie crusts
A sprinkle of flour
2 tablespoons cold butter, cut into small pieces
1 egg, beaten with a splash of water

Preheat oven to 400 degrees. Arrange 2 racks near center of oven.

Combine apples, cranberries and pears in a bowl. Toss with lemon juice, cornstarch, brown sugar, cinnamon, nutmeg, cloves or allspice, ginger and a pinch of salt.

Roll dough out a bit on a lightly floured surface. Cut each pie crust into 4 large wedges. Cover 2 baking sheets with parchment paper and arrange 4 wedges on each sheet. Arrange 1/8 of the fruit mixture on each wedge. Fold edges of each wedge in about an inch, leaving the center of each wedge exposed. Dot exposed fruit with butter. Brush exposed crust with egg wash. Bake 12-15 minutes until golden. Cool 10 minutes. Serve warm.

Stacy's Notes: Saw these on TV and made November 2009, with some changes. I halved the recipe for the two of us, so I only used one apple (Gala) and some dried cranberries, as I didn't have a pear on hand. I'm sure I'd like them better with the pears, but Tim is probably happy with just apple. I followed the directions pretty much, with the proportions modified used allspice instead of cloves). I thought they were good, like a tiny open-faced apple pie, but a lot of dough. That's what Tim liked best - the pie dough!

More Stacy's Notes - made fall 2017, and I rolled the dough thinner and that was better. Also, this time I used 2 gala apples and 2 ripe pears, and they were really good with the cranberries. Tim liked turbinado sugar sprinkled on the top of his, so next time, be sure to put turbinado sugar on them at the end, or right when they come out. Yummy!