Preheat oven to 400˚F. Arrange 2 racks near center of oven.
Combine apples, cranberries and pears in a bowl. Toss with lemon juice, cornstarch, brown sugar, cinnamon, nutmeg, cloves or allspice, ginger and a pinch of salt.
Roll dough out a bit on a lightly floured surface. Cut each pie crust into 4 large wedges. Cover 2 baking sheets with parchment paper and arrange 4 wedges on each sheet. Arrange 1/8 of the fruit mixture on each wedge. Fold edges of each wedge in about an inch, leaving the center of each wedge exposed. Dot exposed fruit with butter. Brush exposed crust with egg wash. Bake 12-15 minutes until golden. Cool 10 minutes. Serve warm.