Pour caramel sauce into a bowl along with butter. Microwave, stirring every 30 seconds until the butter is completely melted. Stir butter and caramel topping so that the sauce is shiny and pourable.
Pour caramel sauce over apples.
Stir in pecans, cornstarch, cinnamon, lemon juice, and salt and mix until combined.
Place apples into pie tin and make a lattice pattern with remaining pie crust.
Place pie in the oven for 15 minutes before turning heat down to 350 degrees F.
Bake in the oven for an additional 40-50 minutes or until the apples are bubbly. Cover the edges of the crust with foil if they are browning too quickly.
Cool pie completely before slicing. Drizzle with additional caramel topping once cooled, optional.