Cook Apple Filling: In a medium saucepan over medium heat, melt 2 tbsp butter. Add finely diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5 to 7 minutes until apples are tender. Stir in the cornstarch slurry and cook for 1 additional minute until thickened and glossy. Remove from heat and cool completely.

Cut Cookie Dough Rounds: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. Unroll one sheet of pie crust on a lightly floured surface. Using a 3-inch round biscuit or cookie cutter, cut 12 rounds and transfer them to the baking sheets.

Weave Lattice Strips: Unroll the second pie crust sheet and slice into thin 1/4-inch strips using a pizza wheel or pastry cutter.

Assemble Cookies: Spoon 1 heaping tablespoon of cooled spiced apple filling into the center of each dough round, leaving a small border. Lay lattice strips across the filling in an over-and-under basketweave pattern, pressing edges firmly to seal. Trim excess dough strips.

Egg Wash & Sugar: Brush the woven lattice tops with beaten egg wash and generously sprinkle with turbinado coarse sugar for that signature bakery crunch.

Bake to Golden Perfection: Bake at 350°F for 18 to 22 minutes until the crust is deeply golden brown and the apple filling is bubbling. Let cool on the baking sheet for 10 minutes.

Caramel Drizzle & Serve: Drizzle warm salted caramel sauce generously over each cookie, sprinkle with flaky sea salt, and enjoy warm!