In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar. Cut in cold unsalted butter with a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide the dough into two discs, wrap in plastic, and refrigerate for 30 minutes to ensure a perfectly flaky crust.

While the dough chills, prepare the filling. In a bowl, mix diced Granny Smith apples, fresh cranberries, granulated sugar, brown sugar, cornstarch, ground cinnamon, ground nutmeg, ground cloves, vanilla extract, lemon juice, and orange zest. Let sit for about 15 minutes.

Take one disc of chilled dough and roll it until about 1/8 inch thick. Cut out circles that will form the base of your mini pies and press into a greased muffin tin. Roll out the second disc for lattice strips.

Spoon the filling into each dough-lined muffin cup, filling just below the rim.

Weave the strips of dough over the filling to create a lattice pattern. Press the edges together to seal.

Whisk together an egg and milk for egg wash. Brush over the lattice crust and sprinkle with sugar if desired.

Preheat your oven to 375°F (190°C). Bake for about 25 minutes, or until golden brown and the filling is bubbling.

Let the Mini Apple Cranberry Pies cool in the muffin tin for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.