In a large bowl, toss apples with lemon juice until combined.
Add brown sugar, sugar, melted butter, flour, cinnamon and salt to apples. Stir until combined.
In a medium bowl, mix together all topping ingredients. Set aside.
Line a large baking sheet with parchment paper.
On a lightly floured surface, roll pie dough to 1/8-inch thickness.
Cut out 12 5-inch blossom shapes, re-rolling dough as necessary.*
Lightly mark a 2-inch circle in the center of each blossom. Make cuts between the petals to separate them, just up to the edge of the center circle.
Top each blossom with about 2 generous tablespoons of apples.
Brush dough petals with egg wash. Form blossoms by lifting and overlapping each petal 1/2-inch in a spiral pattern similar to a rose. Tuck the last petal under. Press petals together to seal so filling won’t leak out.
Top each with a spoonful of topping. Place in refrigerator to chill for 30 minutes. Don’t skip this step. This will help blossoms keep their shape.
Preheat oven to 375ºF. Brush blossom dough all over with egg wash. Wipe any drips off of parchment paper. Bake until crust is golden brown and filling is starting to bubble, about 23-28 minutes.
Drizzle blossoms with caramel sauce.
*When re-rolling pie dough, cover and let rest for several minutes to help avoid shrinkage.