CINNAMON-APPLE PIE WITH CARMEL-PECAN SAUCE

Prep Time: 35 Min
Total Time: 50 Min
Makes: 8 servings

INGREDIENTS

Pie

1 box refrigerated pie crusts, softened as directed on box

1/2 cup granulated sugar

4 teaspoons cornstarch

1 teaspoon ground cinnamon

4 cups thinly sliced, peeled apples (4 medium)

1 teaspoon milk

1 teaspoon granulated sugar

Sauce

1/4 cup butter

1/2 cup packed brown sugar

2 tablespoons light corn syrup

1/4 cup chopped pecans

1/4 cup whipping cream

1/2 teaspoon vanilla

DIRECTIONS

1 Heat oven to 450°F. Spray cookie sheet with cooking spray. Unroll pie crust on cookie sheet.

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

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

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

Plate like the pros! Drizzle a thin line of sauce back and forth on the plate before adding a slice of pie. Drizzle top of pie slice with more sauce before serving.