1. For the crust, mix the flour and salt in a large bowl. Cut in the cold, diced butter with a pastry blender until the pieces are about the size of peas. Gradually add ice water until the dough holds together without becoming wet.

2. Form the dough into a disc, wrap it in plastic, and refrigerate for 20 to 30 minutes.

3. For the filling, melt the butter over medium heat. Add the diced apples and cook until they begin to soften, about 3 minutes. Stir in the flour, salt, and cinnamon and cook for 1 minute more.

4. Add the caramels, reduce the heat to low, and stir until melted. Set the filling aside to cool while you prepare the crust.

5. Preheat the oven to 375°F and line baking sheets with parchment paper.

6. Roll the dough out to ⅛-inch thickness and cut it into 4-inch circles. Whisk the egg for the egg wash.

7. Place 1 tablespoon of filling in the center of each circle. Brush the edges with egg wash, fold the dough in half, seal, and crimp the edges with a fork. Brush the tops with egg wash.

8. Bake on the prepared sheets until golden, 20 to 25 minutes.