Combine ingredients for the caramel in a small pot and heat over medium-low heat while whisking. Cook 7-8 minutes. Set aside.

Once your apples are roughly chopped, put them in a bowl and add the sugar, spices and lemon juice. In a large skillet, melt the butter over medium-high heat. Add the apples and cook stirring until the sugar dissolves and it begins to simmer, about 2 minutes. Cover and cook for another 7 mins.

Strain the apples. Reserve the juice. and return to the skillet. simmer over medium heat until thickened.

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely.

In a large bowl, combine flour, sugar, salt, and spices. Whisk together. Grate in chilled butter and drizzle in ice cold water.

Shape into two disks, wrap in plastic and chill for 20 minutes. Make egg wash by combing egg and cream.

Roll your pastry dough out to about ¼" thick. One half of the dough is for the bases and the other half is for the lattice tops. Keep the other disc refrigerated.

Cut into circles. Brush with caramel.

Add about 1 tablespoon of the apple pie filling to the center of each circle. Brush edge with egg wash. Arrange the lattice top and brush with egg wash again. Cut and remove excess with the same round cutter you used for the base. Sprinkle with sugar (and cinnamon if desired) and bake at 350F for about 20-25 minutes until golden brown.