Preheat the oven to 350 degrees

Place apple pie filling into a medium bowl and use a fork and knife to cut the apple slices into bite-sized pieces and set aside.

In a small bowl beat your egg and water together using a fork or small whisk. Set aside.

In another small bowl combine the sugar, cinnamon, and nutmeg. Stir well. Set aside.

Place a silicone baking sheet on your countertop and roll out 1 sheet of refrigerated pie crust. Make sure that your pie crust is slightly thawed (see the instructions for thawing on the package). If it is too cold the crust will crack and won’t roll.

Using a 2 1/2 inch round cookie cutter, cut out as many round circles as you can get from the sheet. Set circles aside. Roll the remaining refrigerated pie crust out on the silicone baking sheet and cut as many circles as you can using a 3 inch round cookie cutter. Cut the three-inch circles into ¼ inch strips.

Place the 2.5 inch circles on the silicone baking sheet 2 inches apart. Place a spoonful of apple pie filling on to each 2.5 inch round cookie. Leave enough space around the edges that so that you can seal the cookies shut with egg wash.

Using your finger, rub egg wash around the apple pie filling on each cookie.

Drizzle about 1 Tbsp of salted caramel over each dollop of apple pie filling.

Place the ¼ inch strips of remaining cut out crust over each cookie in a lattice pattern.

Press down around the edges with a fork to seal the cookies shut. (If your edges look messy you can easily take a knife and run it around each cookie to clean up the crust.)

Using a pastry brush, brush the top of each cookie with egg wash. Sprinkle your cinnamon sugar mixture over the top of the cookies.

Place in the preheated oven and bake for 20-25 minutes or until golden brown.