In a saucepan combine apples, cranberries, flour, salt, water, lemon juice, brown sugar, and spices. Bring to a bubble until the liquid in the pan starts to thicken.

Cook for about 10 minutes until the apples start to break down.

Preheat the oven to 425

Unroll both pie crusts and cut out 10 round pieces from each pie crust. I ended up cutting about 6 then rolled up the dough, re-rolled it out and cut out 4 more.

Repeat with the second pie crust.

Line a baking sheet with parchment and line up 6 pieces of dough. Add 1 to 2 tablespoons of filling to each bottom piece.

Sprinkle a few slivered almonds on each.

Add another round piece of dough and press the edges down with a fork to seal. Repeat until all pies are made.

In a small bowl combine the egg yolk with a splash of water. Brush on the top of the pies and top with a few more slices of almond.

Bake according to the pie crust instructions. Enjoy!