Directions

1. Set the oven's temperature to 425 °F.

2. Place Honeycrisp apple, cranberries, light brown sugar, and kosher salt in a medium pan.
3. Cook it over medium-high while repeatedly stirring until the apple is tender and the cranberries burst for about 8 minutes.
4. Using a small bowl, mix the cornstarch and water, and stir it into the apple mixture.
5. Boil it at medium-high temperature while stirring often.
6. For 1 minute, cook until the mixture thickens.
7. Transfer it to another medium bowl and stir in vanilla extract, unsalted butter, and ground nutmeg.
8. Allow to cool for 20 minutes or until the butter melts, and the mixture thickens.
9. Stir the cooled mixture, and set aside.
10. Start to unroll 1 pie crust, then cut it into 4 (4”) squares.
11. Roll the excess dough and cut it into 2 additional (4”) squares.
12. Repeat the procedure with the remaining 1 pie crust.

13. Arrange squares evenly on 2 baking sheets with parchment paper.

14. Put 1 tbsp of cooled apple mixture in the middle of each square.
15. Fold the corners of the square towards the center, pressing (or twisting) gently to seal them together.
16. Start brushing it with egg white, and sprinkle it with demerara sugar.
17. Bake for 16 minutes or until bubbly and golden brown.

18. Allow it to cool on baking sheets on wire racks for 15 minutes.

19. Serve it warm.