Place 1 piecrust in an ungreased 9-inch deep-dish pie plate. Press firmly against side and bottom. Set aside.
In a medium bowl, combine caramel topping and eggs, whisking to combine. Pour caramel mixture into prepared pie plate.
Bake until caramel is set, approximately 45 minutes. (Caramel is set when only a small portion in the center jiggles when pie plate is gently shaken.) Remove from oven; set aside.
In a large bowl, combine apples, brown sugar, cinnamon, vanilla, and salt, tossing to coat. Spoon apple mixture over caramel layer. Dot with butter.
Top apples with second piecrust. Wrap excess top crust under edge of bottom crust, pressing edges together to seal. Make a decorative edge, if desired.
Using assorted cutters, cut shapes from third crust; set aside.
In a small bowl, combine cream and yolk, whisking well. Using a pastry brush, lightly coat top crust with egg mixture. Gently press cutout shapes onto crust in desired pattern. Lightly coat shapes with remaining egg mixture. Sprinkle with sugar.
Bake on lower rack until crust is golden brown, approximately 30 minutes.
Remove from oven and cool on a wire rack for 15 minutes before serving.