End your meal or holiday get-together on a sweet note with this deliciously down-home dessert.
pure vanilla extract
Granny Smith apples, peeled, cored, and chopped into 1/4-inch pieces
fresh or frozen cranberries, thawed if frozen, chopped
granulated sugar, more for sprinkling
all-purpose flour, for work surface
large egg, beaten
1. Make pie dough as instructed, whisking cinnamon in with flour mixture.
2. Preheat oven to 425°F. Line two rimmed baking sheets with parchment paper. Whisk together jam and vanilla in a bowl. Add apples, cranberries, and sugar and toss to combine.
3. On a lightly floured work surface, roll dough into 2 13- by 21-inch rectangles. Trim rough edges. Cut 1 piece into 16 2 1/2- by 4 1/2-inch rectangles. Place on prepared baking sheets. Top with apple mixture (about 3 tablespoons each), leaving a 1/2-inch border all around. Lightly brush borders with beaten egg.
4. Cut remaining dough into 16 3- by 5-inch rectangles. Place on top of apple mixture. Press edges with a fork to seal and cut a few small slits in the top of each. Brush tops with remaining egg and sprinkle with sugar. Bake, until golden brown, 15 to 17 minutes.