Step 1

In a large skillet, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.

Step 2

Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.

Step 3

In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. Chop into small piece once cool and return to bowl.

Step 4

Roll your pastry dough out to about 1/4" thick or a bit thinner. One round of the dough is for the bases and the other is for the lattice tops. You will probably want to chill the dough for the lattice tops until just before cutting the strips and arranging on top.

Step 5

Cut into circles then transfer to baking sheets lined with parchment paper, spacing each about two inches apart.

Step 6

Brush with centers with caramel then add about 1 tablespoon of the apple pie filling to the center of each circle. Brush edge with egg wash.

Step 7

Roll out and cut the other disk of dough into 1/2 inch strips. Arrange the lattice tops over each disk and brush with egg wash again.

Step 8

Cut and remove excess with the same round cutter you used for the base.

Step 9

Sprinkle with sugar (and cinnamon if desired) and bake at 350F for about 20-25 minutes until golden brown.