Roll out your pie crust dough and cut out circles with a 3¼ biscuit cutter. Lay each one on your baking mat about an inch apart.
Prepare your caramel filling
In small saucepan add your heavy cream and unwrapped caramel candies. Heat over medium heat stirring until the mixture is smooth and melted. Set aside.
Assemble Your Cookies
Add a teaspoon of the caramel filling in the center of your cookies. Then spoon a tablespoon of apple pie filling on top of that.
Use a pizza cutter to slice your second pie crust into thin strips. (About ¼ inch wide and 4-5 inches long). Create a lattice top on each pie cookie. Then using the same biscuit cutter trim the excess off each cookie. This will also seal the edges of your mini pie.
*If your pie crusts don't seal correctly, wet your fingers and press any extra unsealed edges down*
Brush with an eggwash and sprinkle some course baking sugar (and maybe some cinnamon) on top. Bake for 20-25 minutes until golden.
Enjoy! And store any extra in an airtight container in the fridge.
*Note Nutrition information may not be 100% accurate*