1 (11 ounce) package cream cheese, softened
1 cup white sugar
1 small onion, sliced
4 cups apples
2 teaspoons lemon extract
1 tablespoon lemon zest
1 egg, lightly beaten
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups sliced pecans
Place the cream cheese in a large microwave-safe bowl, microwave at high 15 to 20 seconds, or until the mixture is bubbly and it is very sticky. Let cool until thickened.
In a mixing bowl, combine apples, lemon extract, lemon zest and egg; beat until evenly. Add the lemon extract mixture; beat well. Pour into pie crust.
Spread pecans evenly upon pie, scooping pecans into the filling. Cover and refrigerate for several hours, make sure fruit is tightly covered.