Prepare a 9 inch pie plate with store bought refrigerated pie crust according to crustís directions. (Or make your own, Iím not that skilled OR adventurous)
Peel, core and chop apples into small chunks then combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl
Put aside until the juices begin to run (about 10 - 15 minutes)
Beat together the cream and egg and brush over the edges and bottom of the crust.
Pile the apple filling into the pie shell.
Cover with remaining pie crust, brush with egg glaze and cut a quarter size hole from center and cut 5 to 6 slits in crust. Chill for about 20 minutes before baking.
Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking for about 1 hour until the juices in the center become thick and bubbly
Caramel Topping: In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves.
Pour over top of pie and return to oven for 5 minutes or until caramel sets.