Preheat oven to 350 degrees. Line a deep dish 9-inch pie plate with 1 pie crust and set aside.
In a large bowl, toss the peel and sliced apples in the lemon juice until evenly coated. Then mix in flour, sugar, cinnamon, vanilla, and about half of the toffee chip and half of the pecans. Toss to combine and add a few drops of water if necessary to moisten everything. (Do not add too much water because apples will give off juice as pie bakes.)
Pour apple mixture into bottom crust. Drizzle about half of the caramel syrup all over the top of apple mixture and cover with about half of the remaining pecans and toffee. Dot with pieces of butter.
Take the second crust and roll out on a counter. Cut into strips using a pizza cutter. Make a lattice over the top of the pie with strips of pie crust (place on the pie going down and across while going over and under each other). Once top lattice is finished, press all the crusts together around the entire edge of the pie so that it won't fall apart. Flute the edge of the pie by turning up the edge and pinching to build a rim so that juices won't leak over the crust. Brush the egg white over the top pie crust so that it was bake up nice and brown.
Bake the pie in a preheated 350 degree oven for 45-50 minutes, until the top is slightly browned and the apples are soft. Remove from oven and drizzle more caramel syrup on top, followed by the remaining toffee and pecans. And there you have it... Voila! Pure deliciousness! Makes one large pie. Enjoy!