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Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the chopped apples, sugar, cinnamon, and lemon juice. Cook over medium heat for about 10 minutes, or until the apples are tender and the liquid has mostly evaporated.
Remove the saucepan from the heat and stir in the butter until it's fully melted. Let the apple mixture cool slightly.
Unroll the refrigerated pie crusts onto a lightly floured surface. Using a round cookie cutter or a glass, cut out circles of dough that are about 4 inches in diameter.
Spoon about a tablespoon of the cooled apple mixture onto one half of each dough circle. Top the apple mixture with a drizzle of caramel sauce, being careful not to overfill the empanadas.
Fold the dough over the apple and caramel filling to form a half-moon shape. Crimp the edges with a fork to seal the empanadas.
Place the empanadas on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with additional sugar.
Bake for about 15-20 minutes, or until the empanadas are golden brown.
Allow the empanadas to cool for a few minutes before serving. Enjoy!