In a medium bowl, whisk together your dry ingredients from the flour, baking soda, baking powder, salt, and lemon zest; set aside. Line a baking sheet with parchment paper, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and 1 cup sugar; beat until light and fluffy, about 5 minutes. Add egg, and beat until just combined. Add cream cheese, buttermilk, and vanilla extract; beat until well combined. Add the reserved flour mixture, and beat until smooth. Form the dough into a ball, and cover with plastic wrap; flatten into a disk, and refrigerate for at least 1 hour.

In the meantime, peel, rinse and slice your quinces.

Bring mixture of water, lemon juice, half the sugar and quinces to a boil. Reduce heat to low, and simmer until most of the water has been absorbed, and quinces have softened. Quinces need more cook time than apples, about 25-30 minutes. Set aside to cool.

Remove dough from refrigerator. Sprinkle a clean work surface with flour; roll dough 1/8 inch thick. Using a 4 1/2-inch-round cookie cutter, cut out 20 rounds, and transfer to prepared baking sheet. Cover with plastic wrap, and refrigerate until firm, about 30 minutes.

Heat oven to 375 degrees. Have ready a small bowl of ice water. Remove chilled dough from the refrigerator, and let stand until pliable, 2 to 3 minutes. Place 2-3 apple wedges onto the center of a round, and brush ice water around the edges. Fold round in half; using a fork, press down on edges to seal. Repeat with the remaining rounds. Chill 30 minutes.

Remove pies from refrigerator, and brush tops with egg white. Sprinkle remaining 1/4 cup sugar over tops. Bake until golden brown, about 20 minutes. Remove from oven; transfer to a wire rack to cool. Serve.

Dough recipe credit: Martha Stewart