Pour the apples into the slow cooker. Add the caramel sauce, cinnamon, nutmeg, and salt. In a small bowl, mix together the cornstarch and water, then add it to the slow cooker.

Stir everything until combined.

Cover and cook on high for 2 hours, stirring occasionally.

Preheat the oven to 350°F (175°C).

In a small bowl, combine the sugar and cinnamon.

Spread one pie crust out on a cutting board. Brush all over with milk. Sprinkle on half of the cinnamon sugar. Use a cookie cutter or pizza cutter to cut the dough into chips, whatever size and shape you like. Place them, spaced out, on a large baking sheet. Repeat with the second crust and the remaining cinnamon sugar. You may have to bake them on separate baking sheets if you don’t have room on one.

Bake for 10 minutes or until golden brown.

Serve the dip with the pie chips.