Preheat the oven to 325 degrees F.

Beat the butter and sugar together until light and fluffy. 3-5 minutes. Add the egg and vanilla extract and mix in well.

Mix together the flour, salt and graham cracker crumbs in a separate bowl, then slowly add to the butter mixture.

Line a baking sheet with parchment paper and roll heaping teaspoons (mine are close to 1 ½ teaspoons) into balls. Roll each ball in a bowl filled with graham cracker crumbs. Place the balls on the baking sheet and press down on the center of each cookie with your thumb or back of a spoon. Chill for about 10 minutes.

Mix together the diced apples, sugar, cinnamon, vanilla extract and cornstarch together. Bake in the oven for about 15 minutes. I put them in a cast iron skillet, but an 8x8 baking pan would work, too. The apples should be semi-soft, but not too soft. Set aside.

Bake the cookies for 8 - 10 minutes (the cookies should still be pale with a tiny bit of color on them), then fill with about a ½ teaspoon of apple pie filling. Bake for an additional 4 - 5 minutes, or until the cookies are golden brown.

While the cookies are baking, make the caramel. Heat a saucepan on medium high and add the sugar in one pile and slowly pout the water over it. Do not mix. Allow the sugar to melt and boil, swirling occasionally. Once the melted sugar takes on a medium amber color, take it off the heat and slowly add the butter and heavy cream and mix well. Add the salt. Drizzle the still warm caramel over the apple filling. Top with more sea salt if desired.