2 boxes of refrigerated pie crust (4 crusts total)
1 large Gala apple peeled and chopped into corn-sized pieces
1/2 teaspoon ground cinnamon
1 teaspoon fresh squeezed lemon juice
1/8 cup sugar
1 teaspoon all-purpose flour
4 store-bought caramels, diced
A sprinkle of sea salt
1 large egg
1 tablespoon water
Sugar in the raw for dusting
Preheat oven to 425 degrees F. Line a cookie sheet with a silicone sheet or parchment paper. In a medium bowl, mix apples, lemon juice, flour, sugar, and cinnamon.
Unroll a pie crust. Using a circular cookie cutter, cut out as many circles as possible. I was able to cut out 8 per pie crust. Place half of the crusts on the lined cookie sheet. Top each pie crust circle with about a tablespoon of the apple mixture. Cover with a few pieces of caramel. Sprinkle with sea salt.
Place another pie crust circle on top. Using a fork, seal the top crust to the bottom. Using a paring knife, slice vents on the top of each pie.
In a small bowl, beat together the egg and the water. Using a pastry brush, brush the tops of each pie. Sprinkle with the coarse sugar. Bake in pre-heated oven for around 15 minutes, or until pies are golden brown. Allow to cool on a cooling rack. Keep in an airtight container and enjoy!