Pecan Caramel Topping

1.  Line a 9-inch deep dish pie plate with foil and HEAVILY grease with cooking spray.
2. In a medium-sized bowl combine butter, brown sugar and pecans. Place mixture evenly on the bottom of pie plate. Press one of the pie crusts into the pie plate, getnly press the pie dough on top of the pecan topping. Set aside while you prepare the apple filling.

Apple Pie Filling

1. Peel and core the apples then slice the apples into 1/4" size pieces. Mix the apple slices, lemon zest, lemon juice, flour, brown sugar, cinnamon, cloves, and allspice until fully combined. Place half of the apples evenly in the prepared pie dish then drizzle 2oz salted caramel on top, place remaining apples then another 2oz of salted caramel.
2. Place the second pie crust on top and use a fork to seal the top and bottom pie crusts together. Slit 4-1" holes in the top center of the pie to allow steam to escape while baking. Place the pie in the fridge to chill for 30 minutes to chill. This helps prevent the pie from shrinking.
3. Preheat oven to 375F/191C and bake for 50-55 minutes, check pie at 35 minutes if the crust is darking too much cover with foil for remaining baking time. Use an instant read thermometer to check the internal temperature is 175F/79C.* Let pie cool on wire rack for 30 minutes. Place serving dish on top of the pie and flip over. Drizzle pie with remaining salted caramel. Serve with ice cream. Store any leftovers in the fridge for up to 5 days.