Cinnamon-Apple Pie with Caramel-Pecan Sauce

Just when you thought apple pie couldn't get any better...caramel-pecan sauce sends this pie to a new level!

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Servings 8

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( 29 ) Ratings

29 Ratings

5 Stars 15%

4 Stars 12%

3 Stars 21%

2 Stars

1 Stars

Member Reviews ( 14 )

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ingredients 13
Prep Time 35 min
Total Time 50 min

Ingredients

Pie

1: box Pillsbury® 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

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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.

EXPERT TIPS

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Expert Tips

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.