In a food processor add the flour, salt and butter, pulse until crumbly.

Add the Greek yogurt and ice water, pulse until the dough pulls together from the sides of the bowl.

Flatten the dough into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 425º F and line a baking pan with parchment or a silicone baking mat, set aside.

In a small bowl stir together the apples, salted caramel sauce and corn starch, until coated evenly.

Roll the pie dough out into a large circle and cut the into 4 equal pieces.

Place 1/4 of the apple mixture into the center of each pie dough section and fold over, crimp the edges to seal.

In a small bowl whisk together the egg white and 1 Tbs of water.

Coat the pie tops with egg wash and sprinkle on coarse sugar, cut a small slit in the top of each pie and bake for 15-18 minutes until golden brown.

Let cool on the pan 5 minutes, serve warm.

Store remaining pies in an airtight container in the refrigerator.