Caramel-Pecan Apple Pie

1 box of refrigerated pie crusts like Pillsbury in the dairy section, softened as directed on box

Filling:
6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

Topping:
1/3 cup caramel topping
2 to 4 tablespoons chopped pecans

Directions:
Heat oven to 425.
Make pie crusts as directed on box for Two-crust pie using 9-inch glass pie plate.
In large bowl, gently mix filling ingredients; spoon into crust lined pie plate.
Top with second crust; seal edges and flute.
Cut slits or shapes in several places in top crust.
Cover edge with 2-3 inch wide strips of foil to prevent excessive browning.
Remove foil during last 15 minutes of baking.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown.
Immediately after removing pie from oven, drizzle with caramel topping;
sprinkle with pecans.
Cool on cooling rack at least 2 hours before serving.