In medium saucepan, combine apples, sugar, salt, cinnamon, nutmeg and butter. Cook over medium-high heat, stirring occasionally, until liquid is boiling and apples are fork-tender, about 12-15 minutes. Sprinkle with flour; stir until smooth. Return mixture to a boil, stirring constantly. Cool slightly.

Preheat oven to 400°F. On lightly floured surface, unroll both pie crusts. Cut eight 5-1/2 in. circles of dough, kneading and rerolling pie dough as needed. Press 4 circles of dough into bottom and up sides of mini pie pans. Divide apple filling evenly into crusts. Top filling with another circle of dough, crimping the edges of the top and bottom crusts together firmly. Pierce top crusts with knife. Place pans on cookie sheet.

Bake 25-30 minutes or until edges of crust are browned. Cool in pan 15 minutes. Remove to cooling grid.

Just before serving, drizzle pies with caramel.

Makes 4 mini pies.