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Peel and finely chop 1 apple. Transfer to a small pot. Add sugar, cornstarch, and cinnamon and toss to coat. Add water and lemon juice, then bring to a simmer over medium heat. Cook, stirring frequently, until apples are tender and liquid thickens, about 10 minutes.
Meanwhile, slice off top ½" of remaining 2 apples. Hollow out apples with a melon baller or teaspoon. Arrange apples on a work surface and fill with cooked apple mixture.
On a lightly floured surface, roll out dough to ⅛" thick. Cut out (2) 4" circles. Slice each circle into scant ¼"-thick strips. Arrange strips in a lattice pattern over each apple, pressing outer edges into apple and trimming any excess.
Brush dough with egg; sprinkle with sugar and cinnamon. Place apples in an air-fryer basket. Cook at 350°F until tender, filling is bubbling, and crust is golden, about 14 minutes. Let cool slightly before drizzling with caramel sauce, if using.