Peel, core, and slice apples approximately ¼-inch thick.
Melt butter in a very large skillet. Add apples and cook, stirring often, until the apples just start to soften, about 7 to 9 minutes.
Add the lemon juice, granulated sugar, cornstarch, ground cinnamon, and caramel sauce. Stir to coat and cook until the mixture boils, then cook for 2 additional minutes. Remove from heat and let cool to room temperature (or at least 2 hours).
Preheat oven to 425°F. Spray a 10×15-inch jelly roll pan with nonstick cooking spray.
Make pie crust and divide into 3 portions. Set one portion aside and roll the remaining two into a rectangle that’s approximately 12×17 inches. Place in prepared pan, leaving some hanging over the edges of the pan.
Roll out the third section of the pie dough to a 12-inch circle. Cut shapes with cookie cutters, re-rolling dough as needed to use it all.
Add the filling to the pie. Top with pie crust shapes. Brush with egg wash and sprinkle with sanding sugar.
Bake for 35 to 45 minutes, or until filling is bubbly and top is light golden. Cool completely before slicing.
Serve with additional caramel sauce and/or ice cream.
Store pie in refrigerator for up to 3 days or freeze for up to 3 months.
