Add the diced apples to a pot along with the butter, coconut sugar, cinnamon, nutmeg, and cloves. Heat on the stove over medium heat until soft (this will take about 10 minutes). Set aside to cool down.
In a food processor, pulse the King Arthur Measure for Measure Gluten free Flour and the cold butter pieces a few times until the butter is broken up slightly. There should still be little clumps of butter in the mixture. Add the maple syrup and cold water to the processor while it's running. Mix until a large ball of dough forms.
Wrap up the dough in plastic wrap and place in the fridge to chill for 20 minutes.
Preheat oven to 350 F. Take the dough out of the fridge and roll out on a piece of parchment paper to ¼ inch in thickness. Use a 3 inch circular cookie cutter or biscuit cutter to slice circles in the dough. Place 8 circles on a baking sheet lined with parchment paper for easy clean up. Roll out the scrapes of dough and repeat until you have another 8 circles. Set those circles aside.
Spoon 2 tablespoons of the apple mixture in the center of the circles on the baking sheet. It's okay if there is extra liquid. Slice an X into the middle of each of the reserved 8 circular pieces of dough then place over top of the apples. Use a fork to seal the edges around the mini pie.
Brush each mini pie with egg wash and sprinkle coarse cane sugar over top (optional). Bake in the oven for 20 - 24 minutes until the edges are golden brown.
While the mini pies are cooling down, prepare the caramel. Add the coconut cream, maple syrup, and almond butter to a skillet and heat over medium heat until it begins to simmer. Stir continuously to prevent burning. As it cools down slightly it will thicken up.
Drizzle the caramel sauce over each pie and enjoy!