To make the apple pie filling, place the apples, sugar, water, butter, cinnamon, and nutmeg into a medium saucepan over medium heat until the butter melts. Stir to combine and reduce heat to low. Cook for 5 minutes, stirring often, or until the apples have softened. Make a slurry in a small bowl with cornstarch and water and pour it into the pan. Stir to combine, and continue to stir for 5 minutes until the mixture thickens. Remove from the heat and leave to cool to room temperature.

Preheat the oven to 400°F/200°C/Gas 6. Line a baking sheet with parchment paper or a baking mat and set it aside.

To make the cookie dough, use an electric stand mixer fitted with a paddle attachment to cream the butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add the eggs and vanilla and mix until combined, scraping down the sides of the bowl as needed.

Sift or whisk the flour, cake flour, apple pie spice, baking soda, cornstarch, and salt into a large bowl.

Add the dry ingredients and the caramel bits to the wet ingredients and mix to combine.

Use a large ice cream scoop to scoop out portions of dough, approximately 3½oz/100g. Roll the dough into balls, then flatten them into thin disks. Use a small ice cream scoop to add a scoop of apple pie filling to the center of half of the flattened dough balls. Place the other halves of flattened cookie dough on top of the apple-filled ones and roll them together to form dough balls.

Place the dough balls onto the prepared baking sheet and bake for 15 minutes or until the dough is just set and no longer shiny. Remove from the oven and leave to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.

Drizzle the cooled cookies with caramel sauce and a sprinkle of sea salt. Enjoy!