Toss sliced apples with lemon juice and set aside.

In a saucepan or a pot combine cornstarch, sugar, browned sugar, cinnamon, nutmeg, and water. Stir well and bring to a boil over medium-high heat whisking constantly. Let it boil for 2 minutes until thick, then stir in apple slices.

Reduce heat to low, cover the pot, and let it simmer for about 10 minutes. Apples should be soft but not mushy (cooking time depends on the sort of apples). Remove apples from heat and leave them covered to soften and cool.

When it’s cooled, set aside the apples from the sauce and chop them into small pieces.

In a large mixing bowl place flour, salt, and sugar, and mix to combine.

Using a pastry blender incorporate chilled butter cubes into the flour mixture(the mixture should resemble a coarse meal)

Drizzle 2 tablespoons of ice water over the mixture and blend, repeat with another 2 tablespoons of water. When you squeeze the dough it should hold together (you may have to add more water if the dough crumbles, add 1 tablespoon at a time)

Divide the dough into two equal pieces, flatten and form two discs, pack each disc with plastic wrap, and refrigerate for 1 hour.

Lightly dust the working surface with flour, place chilled dough, and dust the dough and the rolling pin, too. Turn the dough as you roll to prevent it from sticking. Roll it out ⅛-inch thick.

Repeat the process with the other disc.

Preheat the oven to 350 F, line the cookie sheet with parchment paper, spray with non-stick spray, and set aside.

Spread the caramel sauce onto one pie crust.

Spread chopped apple pie filling over caramel and gently tap the filling with your palms.

Cut the second pie crust into ½-inch strips and create a lattice top over the filling.

Using a round cookie cutter (about 2.5 inches) cut out the cookies and place them onto a baking sheet.

Beat the egg with a fork and brush the top of the cookies.

Combine cinnamon and sugar and sprinkle the cookies generously.

Bake 20-30 minutes (until golden brown).