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1
Special equipment: a pastry brush.
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Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
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3
Melt 2 tablespoons of the butter in a large skillet over medium-high heat until it starts to brown.
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4
Add the quinces and cook, stirring occasionally, until browned in spots, about 3 minutes.
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5
Add the cranberries, granulated sugar and 1/4 cup water, bring to a simmer and cook, stirring occasionally, until the liquid is syrupy, the quinces are tender and the cranberries start to burst (or you can pop them), 4 to 5 minutes more.
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6
Stir in the salt.
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7
Transfer the mixture to a metal bowl and refrigerate until cool, about 15 minutes.
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8
Dice the remaining 2 tablespoons butter into bits and fold it into the fruit.
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9
Cut the pie crusts into twelve 4-inch rounds.
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(You'll have to reroll the scraps from each crust to get enough.)
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11
Fill a small bowl with water.
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12
Brush the edge of one of the pastry rounds with water.
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13
Spoon 1 heaping tablespoon (about 1 1/4 ounces) filling into the center.
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Fold the dough over the filling, seal by pressing the edges with a fork and place on the prepared baking sheet.
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15
Repeat with the remaining dough and filling, leaving a few inches between the pies.
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16
Brush the tops with a little water and sprinkle with some of the raw sugar.
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17
Use a paring knife to cut two little vents in the tops of the pies.
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18
Bake until the crust is golden brown and the filling is bubbling, about 24 minutes, rotating the pan after 12 minutes.
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19
Place the pan on a rack and let the pies cool for 5 minutes before serving.
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20
They can also be served at room temperature.
