Caramel Apple Lattice Pie

Caramel Apple Pie
A tart apple pie with a beautifully glazed lattice top.

Pastry for 2 crust 9 inch pie
1 Large egg
Block of cream cheese, softened 8 oz.
Caramel ice cream topping 3/4 cup
Lemon juice 1 tbsp.
Ground cinnamon 1/2 tsp.
Medium peeled tart apples (such as Granny Smith), thinly sliced
Pecan halves, toasted 1 1/2 cups and finely chopped
Brown sugar, packed 1/4 cup
1 Egg yolk (large), fork-beaten

Divide pastry into 2 portions, making 1 portion slightly larger than the
other. Shape each portion into slightly flattened disc. Roll out larger portion
on lightly floured surface to about 1/8 inch thickness.
Line 9 inch pie plate. Trim, leaving 1/2 inch overhang.
Beat next 5 ingredients in large bowl until smooth.
Add apple. Stir until coated. Sprinkle bottom of pie shell with pecans.
Spoon apple mixture into pie shell. Spread evenly. Sprinkle with brown
sugar.

Roll out smaller portion of pastry on lightly floured surface to 9 x 11 inch rectangle.
Cut into eleven 3/4 inch strips with fluted pastry cutter.
Dampen edge of shell and both ends of pastry
strips with water. Place 6 strips, side-by-side, equally spaced apart, on top
of filling. Repeat with remaining strips in opposite direction. Trim strips at
crust edge, leaving 1 inch overhang. Moisten and tuck ends under
crust. Crimp decorative edge to seal.