Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Slowly and gently unroll one pie crust, place on a lightly floured work surface. Roll out the dough a little bit to slightly increase the surface area. Spread a thin layer of caramel sauce over the crust, about 2 tablespoons.
On a clean cutting board, dice up the apple pie pieces. Spread some of the apple pie filling over the caramel sauce.
You don't need the whole can. Use more apples than filling.
Lightly flour a large piece of parchment paper, roll out the second pie crust slightly as before. Use either a pastry cutter or a knife to cut 1/2-inch wide strips.
Weave the strips to make a lattice top for the cookies.
Gently lift the parchment paper and slide the lattice top over the filling.
Brush a little of the egg wash across the strips on the cookies and sprinkle with cinnamon sugar.
Using a 2 1/2-inch round cookie cutter, cut out the caramel apple pie cookies, you should end up with 14 cookies. Use a thin spatula to carefully transfer the cookies to the prepared baking sheets. (7 per sheet)