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Stir together the apples, sugar, and spices:
Stir together apple, brown sugar, lemon juice, salt, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg in a medium bowl. Set aside for 10 minutes to let juices release.
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Cook the apples:
Heat 1 tablespoon butter in a medium skillet over medium until bubbling. Add apple mixture and cornstarch; cook, stirring frequently, until juice is thickened and apple is softened, about 5 minutes. Let stand until slightly cooled, about 20 minutes.
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Preheat the oven and cut shapes from the pie crusts:
Preheat oven to 400°F. Line 2 rimmed baking sheets with parchment paper. Unroll crusts. Using a 4-inch tree-shaped cutter, cut 8 trees from each crust. (Discard scraps or reserve for another use.)
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Assemble the hand pies:
Brush half of trees with egg. Spoon about 2 teaspoons apple mixture onto center of egg-washed trees; top each with about 4 caramel pieces. Top with remaining trees, stretching to help edges meet. Crimp edges with a fork. Place on prepared baking sheets. Brush tops with egg. Cut 3 or 4 diagonal slits in tops.
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Bake the hand pies:
Bake until lightly golden and bubbly, 12 to 14 minutes. Let cool on baking sheets on wire racks for 10 minutes.
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Top the hand pies with cinnamon-sugar:
Stir together granulated sugar and remaining 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg in a bowl. Brush tops of pies with remaining 3 tablespoons butter. Dip tops in sugar mixture.
Make Ahead and Storage
To get a head start, prep and refrigerate the apple filling up to a day in advance. Let come back to room temperature before using. Although these hand pies are best enjoyed the same day they’re baked, leftover pies can be individually wrapped in plastic wrap and stored in an airtight container at room temperature for up to two days.
