1Heat oven to 350°F. In large bowl, gently toss apples, pears, granulated sugar, 1/4 cup flour, the cinnamon and salt. Let stand 15 minutes.
2Place 1 pie crust in ungreased 9 1/2- inch glass deep-dish pie plate; sprinkle lightly with 1 tablespoon flour. Spoon apple mixture into crust-lined plate; dot with 2 tablespoons butter. Sprinkle with 1/2 cup of the toffee bits. Top with second pie crust; seal and flute edges. Cut slits in several places in top crust to allow steam to escape.
3Bake 50 to 55 minutes or until crust is golden brown.
4In 1-quart saucepan, melt 1/2 cup butter over low heat. Stir in brown sugar and half-and-half. Heat to boiling, stirring constantly. Remove from heat; stir in pecans. Spread sauce over top of hot pie; sprinkle with remaining toffee bits. Cool on cooling rack 2 hours before serving.