Cinnamon-Apple Pie with Caramel-Pecan Sauce

Pie

box Pillsbury™ refrigerated pie crusts, softened as directed on box

1/2

cup granulated sugar

teaspoons cornstarch

teaspoon ground cinnamon

cups thinly sliced, peeled apples (4 medium)

teaspoon milk

teaspoon granulated sugar

1/4

cup butter

1/2

cup packed brown sugar

tablespoons light corn syrup

1/4

cup chopped pecans

1/4

cup whipping cream

1/2

teaspoon vanilla

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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.

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.