Grease a 12-cup muffin tin and preheat oven to 400°F.

Roll out pie crusts on a lightly floured surface and, using a 4” cookie cutter (or jar), punch out 12 circles. Reserve extra dough.

Press rounds into each muffin cup and spoon apple pie filling evenly into each. Sprinkle ground cinnamon over apple pie filling.

Reflour surface and roll out the remaining dough. To create a “full” pie crust topping, cut out an additional 12 circles. Using a small knife, cut an “x” into the center of each. Gently place rounds on top of mini pies, pinching crust and top together to seal in filling.

To create a lattice pattern, use a pizza cutter to cut thin strips of dough about 4” long, then, using 4 vertical and 4 horizontal strips, weave into a basket pattern. Carefully transfer to muffin cups using a flat spatula, trimming off excess with a small knife. Brush crusts with beaten egg and sprinkle each top with sugar crystals.

Bake 20-25 minutes, until pie crust is golden brown.

Cool completely and drizzle with caramel sauce before serving with whipped cream, as desired.