CINNAMON-APPLE PIE WITH CARAMEL-PECAN SAUCE

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Cinnamon-apple pie with caramel pecan sauce.

Updated: February 10, 2011 4:54PM

MAKES 8 SERVINGS

1 refrigerated pie crust, softened as directed on (14.1-ounce) box

½ cup plus 1 teaspoon granulated sugar, divided

4 teaspoons cornstarch

1 teaspoon cinnamon

4 cups (4 medium) thinly sliced, peeled baking apples (see Note)

1 teaspoon milk

¼ cup butter

½ cup firmly packed brown sugar

2 tablespoons light corn syrup

¼ cup chopped pecans

¼ cup whipping cream

½ teaspoon vanilla

In medium bowl, mix 1/2 cup sugar, 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 edge with 1 teaspoon sugar.

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).

Meanwhile, make sauce: In 1-quart saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup; bring to boil. Reduce heat and boil gently 2 minutes. Add pecans. Boil 2 to 3 minutes, or until pecans are lightly toasted, stirring occasionally. Remove from heat.

Stir in whipping cream and vanilla. Cool 15 minutes. Serve over warm or cool pie (2 tablespoons sauce per slice of pie).

Note: Golden Delicious, Granny Smith or Jonathan recommended.

Pillsbury

Nutrition facts per serving: 343 calories, 17 g fat, 7 g saturated fat, 20 mg cholesterol, 48 g carbohydrates, 29 g sugars, 1 g protein, 165 mg sodium, 2 g fiber