Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking sheet.

Dice the apples in the canned pie filling.

Add the diced apples and apple pie spice to a small mixing bowl. Stir to completely combine.

Roll out the first pie crust into a 12-inch circle

Roll out the second sleeve of pie dough to 13 to 14 inches long.

Use a pizza cutter to slice ¼ inch wide strips.

Slice the strips into 3- to 3 ½-inch-long strips.

Use a 3 inch cookie cutter to cut out 12 circles of pie dough. You will need to re-roll out the pie dough scraps to make all 12 circles.

Place the pie dough circles on the prepared baking sheet about 1 inch apart.

Add 1 teaspoon of the caramel sundae syrup to the center of each pie dough circle.

Add 1 ½ tablespoons of the diced apple pie filling on top of the caramel. Do not spread the pie filling, it will spread out during the baking process.

Next, use the sliced strips from the second rolled pie dough to create the lattice top by layering 4 sliced pie dough strips up and down and 3 strips across the top of the pie filling.

Trim excess pie dough strips away and gently press the ends of the lattice into the edges of the pie dough circles.

Using a small mixing bowl and a fork, beat together the egg and water. This is called an egg wash.

Use a pastry brush to brush the egg wash over the lattice and edges of the cookies.

Finally, sprinkle each cookie top with the white sparkling sugar.

Bake the cookies for 25 to 28 minutes, or until the tops are golden brown. (Each oven bakes differently, so begin checking your cookies at the 20 minute mark)

Allow the cookies to rest on the cookie sheet for 10 minutes before transferring to a cooling rack to cool for the remaining 20 minutes.