Preheat oven to 375 degrees. Set out the refrigerated pie crust for 15 minutes to soften while the oven preheats.
Once the pie crust has softened, unroll the pie crust and place it on a baking sheet lined with parchment paper.
Using a rolling pin, roll the pie crust into an approximate 12” circle directly on top of parchment paper.
Wash pears and slice in half, removing cores and stems from each half. Lay cut side of pear down on cutting board and slice pear into ¼ inch slices. Keep the slices for each half of pear together.
Place pears in a bowl and drizzle lemon juice over the slices.
Mix flour, cinnamon, and salt together in a small bowl with a spoon and sprinkle over pears.
Spoon half of the caramel sauce in the center of the pie crust and spread to within 2 inches of the edge of the pie crust.
Arrange pears in center of the pie crust by placing the sliced pear halves evenly spaced around the crust with peeling side up and fanning out the slices of each half of pear slightly. Fold over the pie crust on top of the pears, leaving the center open and creating a crust edge. Make small pleat like folds in the crust to form a circle.
Drizzle remaining caramel sauce on top of pears.
Beat egg in small bowl with a fork. Using a pastry brush, brush the top and sides of pie crust with beaten egg. Sprinkle turbinado sugar on top of egg wash.
Bake in 375 degree oven for 30 - 35 minutes or until golden brown. Cool for 10 minutes on a cooling rack before slicing. Serve warm with vanilla ice cream.