Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, toss the apple wedges with the brown sugar, cinnamon, and lemon juice; set aside.

Roll out the pie crust and cut it into 8 equal circles, about 3½ to 4 inches wide, using a round cutter or the rim of a glass (re-roll the scraps as needed). Place the circles on the prepared baking sheet.

Place one apple wedge in the center of each circle and top it with one caramel.

Brush the edges of each circle with egg wash, fold the dough over the apple filling, and press firmly to seal. Crimp the edges shut with a fork (or use an empanada press to fold and crimp in one step).

Brush the tops with egg wash and sprinkle with turbinado sugar. Use a fork to prick a few venting holes in the top of each empanada.

Bake in the preheated oven for about 20 minutes, until golden brown.

Remove from the oven and let cool for at least 5 minutes (the caramel filling will be very hot), then drizzle with caramel sauce, if desired.