Make the dough: In a food processor or bowl, pulse together flour, sugar, and salt. Add cold butter and pulse until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, just until dough comes together. Divide in two, flatten into discs, wrap, and chill 30–60 minutes.

Make the filling: In a skillet over medium heat, melt butter. Add apples, sugar, cinnamon, nutmeg, cornstarch, and salt. Cook 6–8 mins until apples soften and mixture thickens. Cool completely.

Make the caramel: If using candies, melt with cream in microwave or small saucepan until smooth.

Assemble the pies: Roll out dough to 1/8-inch thick. Cut into 4-inch rounds. Spoon apple filling in center, add caramel drizzle, and top with another dough round. Crimp edges with a fork.

Chill & bake: Freeze pies 10 mins. Preheat oven to 375°F (190°C). Brush with egg wash and sprinkle with coarse sugar. Bake 22–26 mins or until golden brown.

Cool slightly before serving — but they’re best warm!