In a 2 quart saucepan combine pears, and juice of one lemon. Cook over medium heat, stirring occasionally for 6-8 minutes.
Combine brown sugar, cornstarch, cinnamon, and nutmeg. Pour over pears, and stir constantly until sauce thickens approximately 2-3 minutes. This mixture can then cool and be frozen for future use.
For Pie: press crust into pie pan and blind bake by box instructions, add filling and chopped caramels. Then create lattice top with tutorial from JENRON DESIGNS.
Bake at 400 degrees for 30 -40 minutes until crust is golden brown, do not burn or over bake.
Remove from oven and immediately sprinkle with 2 tbsp of cinnamon sugar to make a pretty glassy topping. Allow to cool for 10 minutes before cutting.