Preheat the oven to 350 degrees F.
Roll the pie crust out and cut out into 4 1/2 inch rounds. You will need 8.
Lightly press each round of dough into the inside of a wide mouth mason jar lid.
Poke the bottom of each pie with the prongs of a fork a few times.
Fill each pie crust with 8-10 apple slices.
To make the caramel filling, begin by melting the butter in a small saucepan.
Once the butter has melted add the flour and mix to create a paste.
Add the water, white sugar, brown sugar and cinnamon to the pan.
Slowly whisk to combine.
While stirring, allow the mixture to come to a boil and then reduce to the heat to low and cook, stirring, for another 1-2 minutes.
Add 1 tablespoon of cinnamon caramel filling to each mini pie.
Place each pie into the oven directly on the rack. Place a cookie sheet underneath to catch any caramel that may bubble over.
Bake for 30 minutes.
Carefully take the pies out of the oven and pushing on the bottom, remove each pie from the mason jar lids.
Place the pie directly on a baking sheet and return them to the oven for another 15-20 minutes or until the bottom of the crust is lightly browned.
Cool and enjoy!