Preheat oven to 425°F. Place 1 pie crust in 9-inch pie plate, pressing crust firmly into bottom and up side of plate. Beat egg and 1 tablespoon of the cream in small bowl until well blended. Brush edge of crust lightly with some of the egg mixture. Toss apples with granulated sugar, tapioca, lemon juice and cinnamon in large bowl; spoon into crust, pressing down gently with back of spoon to pack fruit slightly. Place remaining pie crust over filling. Wrap excess top crust under edge of bottom crust; press edges together to seal. Flute edge. Brush top crust with remaining egg mixture. Using a sharp knife, cut a 1 1/2-inch circle from center of crust to allow steam to escape. Remove and discard cutout. Cut 5 or 6 slits in top crust in spoke pattern, starting at center of crust and cutting to within 1/2 inch of outside edge of crust. Bake 15 minutes. Reduce oven temperature to 325°F. Continue baking an additional 1 hour to 1 hour 10 minutes, or until juices are thickened and bubbly. (If edge of pie browns too quickly, cover with strips of aluminum foil.) Combine brown sugar, butter and the remaining 2 tablespoons cream in small saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 2 minutes. Remove from heat; stir in pecans. Spoon over top of pie; spread with back of spoon to completely cover top of pie. (Caramel will run over outside edge of pie, creating an icicle effect.) Cool pie completely. Cut into 10 wedges to serve. Top each wedge with a serving of Reddi-wip just before serving.