In a food processor or large mixing bowl, pulse or mix together with your fingers the flour, butter, salt and water until it forms a nice pastry crust. 

Divide into 4 balls {about 3.5 ounces each} and use the palm of your hand to flatten the pastry into rounds about 1/2 inch thick. 

Wrap pastry rounds separately in plastic wrap and chill in the refrigerator for at least 1 hour.  

Preheat the oven to 375 F.

Roll out the pastry crust one at a time and place the pastry on a lined baking sheet. 

Add ⅓ cup apple pie filling and 6 cranberries to the center of each pastry round. Gently pull the dough up and over the apples on all sides, leaving the middle exposed.

Brush the edges of the pastry with egg yolk and sprinkle the edges with a little sugar. 

Bake at 375 F for 35 – 40 minutes or until the pastry crust is lightly browned and the juices from the pie filling are bubbling. 

Cool for 5 minutes on the lined baking sheet and then transfer to a wire rack.