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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Take the apple slices out of the pie filling can, setting aside the remaining filling for another use.
Arrange the apple slices in a shingled pattern in 4 separate rectangular rows on the prepared baking sheet, using 5 to 6 slices per row.
On a lightly floured surface, roll out the pie crusts.
Using a sharp knife or pizza cutter, cut the dough into 4 rectangles, each measuring about 4x6 inches, ensuring they are large enough to cover the apple rows.
Place one dough rectangle over each row of apples, gently pressing the edges of the dough onto the parchment paper to cover the apples.
In a small bowl, whisk together the egg and water.
Brush the egg mixture over the dough mounds and then sprinkle the turbinado sugar evenly on top.
Bake in the preheated oven for about 10 minutes, or until the crust is puffed and golden brown.
Once baked, carefully flip each tart onto a plate so that the apples are on top.
Serve warm, drizzled with caramel sauce, a sprinkle of flaky sea salt, and a scoop of vanilla ice cream.