Preheat your oven to 425 degrees and line two baking sheets with parchment paper or a silpat.

In a medium bowl combine the apples, lemon juice, sugar, flour, apple pie spice and a pinch of kosher salt.

Roll the pie dough out into a large rectangle about 1/8 of an inch thick. I eyeball it. Using a 3-inch biscuit or cookie cutter, stamp out an even amount of dough rounds. For me it is about 14 to 16. Gather the extra dough scraps into a ball, wrap in plastic wrap and place back into the fridge.

Place half of the rounds on one of the prepared baking sheets, spoon a heaping tablespoon of the pie filling onto the center of each. Leaving any liquids from the apples in the bowl. Measure 1/4 to 1/2 teaspoon of homemade caramel sauce onto the apples before brushing the edges of the of the pie dough with the egg wash.

Drape the remaining dough rounds over the filling and crimp the edges with a fork. Brush egg wash over the entire tops and sides of each pie. Use a sharp knife to make two air vents in the top of each pie before sprinkling with sugar.

Bake the pies for 15 to 17 minutes.

Repeat with the remaining dough and filling, making up to 6 or 8 more pies.