Caramel Apple Pie

I got this original recipe from Bonnie, then I found this variation in a book that I bought. I like the variation better than the original. It makes a delicious pie. I use Granny Smith apples. They are crisp and tart and are great for pie.
Serves 8
Crust for 1 double pie
1/4 cup finely chopped pecans
3/4 cup sugar
2 TBS flour
1 tsp cinnamon
1/8 tsp nutmeg
1 TBS lemon juice
6 cups sliced, peeled cooking apples (6 medium)
TOPPING:
1/3 cup caramel ice cream topping
1/4 cup chopped pecans
DIRECTIONS:
Heat oven to 425 degrees. Place bottom crust in 9-inch glass pie pan. Sprinkle 1/4 cup finely chopped pecans in bottom of crust-lined pan.
In large bowl, mix sugar, flour, cinnamon and nutmeg. Gently stir in apples and lemon juice. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in top crust. Brush crust with water; sprinkle lightly with sugar.
Bake 35 to 45 minutes or until apples are tender and crust is golden brown. After 15 to 20 minutes of baking time, cover edges of crust with foil to prevent excessive browning. Cool at least 1 hour before serving.
Serve warm pie drizzled with caramel topping and sprinkled with 1/4 cup chopped pecans.
Calories per serving = 460; fat=20g; fiber=3g
Variation: Omit pecans. In bottom of crust-lined pan spread 1/2 cup caramel topping mixed with 2 TBSP flour. Instead of 3/4 cup sugar, use 1/2 cup packed brown sugar.