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1. Preheat oven to 425 degree F. Let the piecrust stand according to package directions. In a bowl combine granulated sugar, cinnamon, and lemon peel. Add apple slices, tossing to coat.
2. Place unfolded piecrust on a large baking sheet. Spread caramel apple dip over crust to within 2 inches of edges. Place apple mixture over caramel. Sprinkle with nuts. Fold edges of crust 2 inches up and over apples, folding edges as necessary.
3. Bake 20 minutes or until crust is golden brown and apples are just tender. In a small saucepan melt apple jelly over low heat. Brush melted jelly over entire tart and edges. Sprinkle with powdered sugar. Serve warm. Makes 8 servings.