1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 6 minutes or until toasted and fragrant. Remove from oven; increase oven temperature to 425°.
2. Unroll piecrust on a lightly floured surface. Cut piecrust into fourths. Divide apples among each fourth, placing in center. Pull corners together over apples, pinching edges to seal. Place on a lightly greased aluminum foil-lined baking sheet; brush with egg white, and sprinkle with sugar.
3. Bake at 425° for 20 to 22 minutes or until golden. Serve apple bundles with caramel topping. Sprinkle with pecans.
Note: We tested with Stouffer's Harvest Apples and Smucker's Caramel Flavored Topping.