Preheat oven to 425°F. Line 9-inch pie pan with half of pastry.

In large bowl, combine brown sugar, flour and salt. Add apples; toss to coat evenly. Spoon apple mixture into pastry-lined pie pan. Dot with butter. Top with remaining pastry. Trim and flute edges. Cut slits in top crust to allow steam to escape.

To prevent over-browning, cover edge of pie with aluminum foil. Bake 20 minutes. Remove foil. Bake 20 to 25 additional minutes or until apples are tender and top is golden brown.

Remove pie from oven; immediately drizzle with caramel topping. Sprinkle with pecans. Serve warm.

Caramel dessert topping can be found near the ice cream section.