Preheat oven to 350°.
On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate until ready to fill.
In a large bowl, toss apples with lemon juice and vanilla.
Mix pecans, sugars, cinnamon and cornstarch; add to apples and toss to combine.
Spread caramel topping onto bottom of crust. Fill with apple mixture. Drizzle with butter.