In a large skillet, melt butter over medium heat. Add apples, sugar and cinnamon and increase heat to high. Cook, stirring occasionally, until apples have softened and sauce is thick, 8-10 minutes. Transfer to a bowl to cool completely.
On a lightly floured surface, roll one disk of dough out to ¼-inch thick. Use a 3 1/2-4-inch round cookie cutter to cut out circles; re-roll scraps up to two times. Repeat with remaining disk of dough. Transfer to a parchment paper lined baking sheet and freeze for 10 minutes.
Cut 3 slits in the center of half of the circles for steam vents. These will be the tops. Spoon 1 tablespoon of apple filling in the center of the pie bottoms, leaving 1/2 inch border empty. Top with a teaspoon of cold Salted Caramel sauce. Brush edge with egg wash, lay a vented circle on top and gently press the edges together. Use a fork to crimp the edges. Repeat with remaining pies. Brush tops with egg wash and sprinkle with turbinado sugar. Use a knife to make sure the vents are open. Freeze for at least 20 minutes.
When ready to bake, preheat oven to 400°F.
Bake for 15-17 minutes, or until pies are golden brown. Let cool on the baking sheet. Store, covered and refrigerated, for up to 5 days.