Fit 1 piecrust into a 9-inch pie plate according to package directions.
Stir together sugar, flour, and cinnamon. Stir in apples; spoon mixture into crust. Dot with 2 tablespoons butter; sprinkle evenly with lemon juice. Top with remaining piecrust; fold edges under, and crimp. Cut several slits in top.
Bake pie at 400° for 45 minutes on lower oven rack, shielding with aluminum foil after 30 minutes to prevent excessive browning. Remove from oven, and let cool.
Melt 1/4 cup butter in a small saucepan; stir in brown sugar and whipping cream. Bring to a boil over medium heat, stirring constantly; cook 1 minute, and remove from heat. Stir in pecans, and let stand 5 minutes. Slowly drizzle mixture over pie.