Pulse the flour and sugar together in a food processor. Cut the butter into chunks and add to the processor. Pulse the butter and flour until it resembles coarse sand. Larger butter flecks make a flakier crust, so don’t over process here.
Add the cold water to the processor and pulse a few times until the dough forms one clump. Again, try not to over process. Add a little more water (1/2 tsp at a time) if the dough does not form one cohesive piece.
Dust a piece of plastic wrap with flour, form the dough into a ball, and wrap tightly the in the plastic wrap. Refrigerate for 30 minutes.
While the dough is refrigerating, make the filling for the pies. Dice the apples and combine them in a bowl with the cranberries, sugar, flour, cinnamon, and cloves.
After the dough has chilled, roll it out to 1/8 – 1/4 inch thick on a lightly floured surface. Using a circular object (approximately 4 inches in diameter), cut as many circles as possible out of the dough. Collect the scraps, roll out again and cut more circles. Try to cut 12 circles in as few “roll outs” as possible.
Place six circles on a parchment lined baking sheet, spoon the filling on top, and then place the last six circles over top. Crimp down the edges with a fork and make two small slits in the top of each. Bake in a preheated 350 degree oven for about 45 minutes or until they are golden brown.