Preheat the oven to 425ºF and line a baking sheet with Silpat or parchment paper. Set aside.
In a small bowl, combine the diced apples, lemon juice, cinnamon, sugar and flour. Mix until apples are thoroughly coated. Set aside.
Unroll the pie dough onto a well-floured surface. Using a 3-inch circular cookie cutter or glass, cut out as many circles as possible. Using a rolling-pin, roll out the scraps and continue cutting out circles until you run out of dough.
Spoon 1 tablespoon of the apple filling into the center of half of the pie circles. Make sure to leave enough of a border around the filling to seal them shut. Do not overfill.
Top the apple filling with a few pieces of caramel. Top the filling with a portion of the chopped caramels and a pinch of sea salt.
Brush around the edges of the dough with a finger dipped in egg wash.
Place a second dough circle on top each filled circle then use a fork to crimp the edges together.
Brush each pie with the egg wash and cut two vents on the top of each pie with a sharp knife. Sprinkle the pies with crystal sanding sugar and place on prepared sheet pan.
Refrigerate for 20-30 minutes.
Bake the pies for 15 minutes or until they’re golden brown. Allow to cool about 10 minutes before serving; filling is hot.