Preheat oven to 425°F.
Line cookie sheet with parchment paper.
Toss apples with lemon juice.
Combine sugar and spices and sprinkle over apples. Toss to coat and set aside.
Unroll pie crust on a lightly floured surface. Roll out just slightly.
Cut out 8 rounds using a 4 inch cutter.
Place pie crusts rounds on parchment-lined sheet.
Place each apple wedge on the rounds - slightly off center, leaving room to seal the empanada later.
Melt the caramel bits and milk together in a microwave safe bowl on high for 30 seconds. Stir and repeat until caramel is fully melted and smooth.
Drizzle 1 tsp of caramel onto each apple being careful to stay away from the edge.
Brush edges of rounds with egg and press edges together to seal. Use a fork to crimp the edges shut.
Brush the tops of the empanadas with egg and sprinkle with sugar if desired.
Bake for 12-14 minutes or until golden brown and let cool slightly.
Reheat caramel if necessary and then drizzle over the top of empanadas and serve.