Mix flour, salt and Crisco with mixer. Add beaten egg mixed with water, vanilla, and vinegar. Divide dough into two pieces. Using a rolling pin, roll dough out on a floured board into a 12-inch circle. Fit dough circle into a 9-inch pie dish. Trim excess and flute edge. This recipe makes two pie shells plus extra for cut-outs if desired. Heat oven to 450°. Prick bottom and sides of crust with a fork. Bake for 9 to 11 minutes or until golden brown. Remove from oven and cool on a cooling rack. Beat whipping cream on medium high speed for 2 minutes or until stiff peaks form when beater is slowly raised. Add 1/8 cup confectioners sugar and gently mix into whipped cream until well blended. Set whipped cream aside. In a large mixing bowl, blend butter, cream cheese, remaining Confectioners Sugar and vanilla. Mix on medium-high speed for 1 minute or until light and fluffy. Spread mixture into bottom of cooled pie shell. Keep in refrigerator until pie filling is ready. Place all pie filling ingredients in a 2-quart slow cooker and mix until well blended. Cook on low heat for 1 hour or until apples are soft. Let pie filling cool for 1 hour, then place in refrigerator until chilled. Spoon chilled pie filling over the creamy layer and garnish with 1 cup finely chopped glazed pecans. Drizzle caramel over pecans. Place pie in refrigerator until ready to serve. *This recipe contains cream cheese and whipping cream and should be refrigerated until ready to serve.