Shelly's Recipe

CINNAMON APPLE PIE WITH CARAMEL PECAN SAUCE

Category: Pies - Fruit

1 refrigerated pie crust, softened as directed on box
1/2 cup plus 1 tsp sugar (divided use)
4 tsp cornstarch
1 tsp cinnamon
4 cups thinly sliced, peeled apples (4 medium)
1 tsp milk
1/4 cup butter
1/2 cup firmly packed brown sugar
2 tbsp light corn syrup
1/4 cup chopped pecans
1/4 cup whipping cream
1/2 tsp vanilla

Preheat the oven to 450. Spray a cookie sheet with cooking spray. Remove the pie crust from its pouch and unroll the crust on a cookie sheet.

In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in the apples. Spoon the apple mixture onto the center of crust, spreading to within 2 inches of edge. Fold the edge of the crust over the filling, ruffling decoratively. Brush the crust edge with milk; sprinkle with 1 tsp sugar.

Bake 25 to 30 minutes or until the crust is golden brown and apples are tender, covering with foil the last 10 minutes if necessary to prevent excessive browning.

Meanwhile, in 1-quart saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat. Boil gently 2 minutes. Add the pecans. Boil 2 to 3 minutes or until the pecans are lightly toasted, stirring occasionally. Remove from heat. Stir in the whipping cream and vanilla. Cool 15 minutes. Serve over warm or cool pie.