Filling: chill 60 minutes

Place chopped apples and lemon juice in large bowl.

Add sugar, cornstarch, salt and spices. Toss to blend. Pour mixture in large saucepan add fresh whole cranberries. Over medium heat bring mixture to a boil. Stir constantly until mixture is thickened and reduced to 1½ cup’s. Mixture will be red in color. Remove from heat add ¼ teaspoon orange extract. Stir to blend. Place filling in 2-cup bowl- cover and chill one hour or overnight.

Pie Crust: Chill time 30 minutes

In food processor with steel blade, add flour, salt and sugar. Process a few seconds. Add frozen shredded butter to flour mixture. Pulse processor until mixture becomes clumpy, as butter begins to form with flour.  Add only 3 tablespoons icy water and vinegar. Process until mixture forms a ball around the sides of the food processor bowl. Remove from bowl flatten into two rounds. Cover with plastic wrap chill 30 minutes.

Prepare baking sheet, (one that will fit in your refrigerator or freezer) with parchment paper. You will be chilling the cut rounds & mini pies before filling and baking.

On floured surface, with rolling pin, roll both dough discs slightly thicker than 1/8 inch. Using top of mold with lattice, dip in flour then cut out 7 tops, use a toothpick to remove the dough caught in the lattice, reroll these pieces with leftover dough.  Place tops on parchment lined baking sheet and chill. Repeat with bottom mold cutting out 7 rounds.

Preheat oven to 375 degrees.

Assemble Mini Pies

Position one solid chilled crust in bottom well of mold, press gently to extend dough up and on top of the mold edge. Fill with 2 tablespoons cran apple filing. Place lattice crust over the top of the filling. With top of solid rounded side of lattice mold press the two crusts together forming a perfect mini pie. Chill all pies 30 minutes before baking.  Brush with egg wash and sparkling sugar. Bake at 375 for 15 minutes.  Cover with foil if edges brown to quickly.  Cool and serve.