Mix up a beautifully flaky all-butter pie crust.
Melt the filling butter in a small saucepan.
Add all other filling ingredients to the pan.
Cook apples until tender, and coated with a thick caramel sauce.
Stir together the dry streusel ingredients.
Mix in the melted butter until fully blended into crumbs and set aside.
Roll out your dough to 1/8"-thick, cut into rectangles, and vent half the pieces.
Add about 2 tablespoons of filling on top of half of your pie dough rectangles.
Place a vented piece on top, then use a dinner fork to seal a ¼" border all the way around the pie pocket.
Lightly dampen the surface of your pies, then coat generously with the cinnamon and sugar.
Bake until deep golden-brown and flaky, then allow to cool slightly and enjoy!