INGREDIENTS
Pie
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
teaspoon ground cinnamon
4
cups thinly sliced, peeled apples (4 medium)
1
teaspoon granulated sugar
Sauce
1/2
cup packed brown sugar
2
tablespoons light corn syrup
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.
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