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!