Preheat oven to 425F .Melt butter in a saucepan over medium heat Add apples, sugars, cinnamon, salt, and lemon juice. Cook, stirring until apples are softened to your prefence (I did id for 10 minutes). Remove from the heat and stir in the flour. Let mix cool. Roll out a pie crust into 1/4 inch thick and use a cookie cutter (or cup) to cut out 2 inch circles. Brush egg on the inside edge , 3/4 inch of the circumference from the circle. Lay another circle on top and press edges together to seal, leaving a 1 inch opening at the top to fill. Place 1 tablespoon (or desired amount) apple filling into the pie pocket and press the opening to close pocket. Repeat process with the rest of pie crusts and filling. Lay pockets on a parchment paper lined baking sheet. Brush tops of pockets with egg then sprinkle with sugar. Bake 25-30 minutes until golden brown. Serve with warm caramel sauce, if desired. Store in an airtight container at room temperature for up to 4 days.