Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.

Dice the apples in the canned pie filling into small cubes.

Combine the diced apples with apple pie spice in a small bowl and stir until evenly coated.

Roll out one portion of the pie crust to a 12‑inch circle.

Roll out the second portion of dough to a 13‑14‑inch rectangle.

Using a pizza cutter, slice the rectangle into ¼‑inch wide strips, then cut the strips into 3‑3.5‑inch lengths.

With a 3‑inch round cutter, cut twelve circles from the first rolled crust.

Place the circles on the prepared baking sheet, spaced about 1 inch apart.

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

Top each with 1½ tablespoons of the diced apple filling. Do not spread; it will spread while baking.

Create a lattice top by arranging four strips vertically and three strips horizontally over each cookie.

Trim any excess dough and press lattice ends gently into the edges of the circles.

In a small bowl, whisk together the egg and water to make an egg wash.

Brush the egg wash over the lattice and edges of each cookie.

Sprinkle each cookie with white sparkling sugar.

Bake for 25‑28 minutes, or until the tops are golden brown. Begin checking at 20 minutes.

Allow cookies to rest on the sheet for 10 minutes, then transfer to a cooling rack for an additional 20 minutes.