1 large apple, peeled and chopped into small pieces
1/2 teaspoon ground cinnamon
1 teaspoon fresh squeezed lemon juice
1/8 cup sugar
1 teaspoon all-purpose flour
6 store-bought caramels, diced into about 4 pieces each
Sprinkle of sea salt
1 large egg
1 tablespoon water
Sugar in the raw for dusting on top
Optional: Caramel syrup
Preheat oven to 425 degrees. Line a cookie sheet with parchment paper.
In a mixing bowl, combine apples, lemon juice, flour, sugar, and cinnamon and diced caramels. Set aside.
In small bowl, mix egg with water and set aside.
Unroll pie crusts. Using a circular cookie cutter or glass, cut out as many circles as you can. I used a glass that was 3 1/4″ wide and got 8 circles per sheet of dough. If you want to roll out the pie dough scraps you could probably get a few more circles cut out.
Place half of the crusts on cookie sheet. Top each pie crust circle with a spoonful of the apple/caramel mixture. Make sure each piece has about 4 or more caramel pieces on it. Sprinkle each with a bit of sea salt. Top each pie with another pie crust circle. Use the tines of a fork to press the edges of the crusts together to seal the top crust to the bottom. Make an X on top with a small knife to slice vents on each pie.
Brush the tops of each pie with a bit of the egg mixture then sprinkle with sugar.
Bake in until golden, about 12-15 minutes. Allow to cool on a cooling rack. Store pies in airtight container.
Optional: Drizzle some of your favorite caramel sauce over each pie for extra caramel goodness!