In a large bowl, combine apple wedges and lemon juice.
In a small bowl, mix together sugar, cinnamon, nutmeg, and cloves. Sprinkle over apple wedges and toss until fully coated.
Lightly flour a work surface and unroll the pie crusts. Using a round 4-inch (10 cm) cookie cutter, cut out discs. Arrange discs on a parchment paper-lined baking sheet.
Place an apple wedge on one half of each disc. Using a round piping tip, cut circles into the other half. Lightly moisten the edges with water with your finger. Fold over and seal. Crimp edges with a fork.
Brush the tops of shaped dumplings with egg wash and sprinkle with sparkling sugar.
Bake for 10 minutes, or until golden in color.
Serve with caramel dipping sauce.
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