Pre heat oven to 375 degrees.

Unroll pie crusts. Using a biscuit cutter (3 inch round cutter) to cut out 28 rounds, reroll scraps as needed and roll out using a rolling pin.

In a small dish combine flour, sugar, nutmeg, cinnamon and ginger. Peel, core and dice apples into tiny pieces. Add apple, dry ingredients and 1 tablespoon of caramel to the mixture. Mix until well combined.

Lay out 16 rounds of pie crust on a parchment lined baking sheet. In a small bowl whisk egg and water together. Using a brush, brush egg mixture on the edges of the pie crust.

Spoon 1 tablespoon of apple mix into the center of each pie round. Top with another pie crust round. Gently press and seal the edges using a fork. Repeat until all rounds are full.

Using a sharp pairing knife make a small X on top of the pie. Then brush the top of each pie with egg wash mixture.

Bake for 20-23 minutes, until golden brown. Best when served warm but you can allow to cool also and if you wish you may drizzle more caramel over each pie.

Store any remaining leftovers in air tight container for up to 3 days.