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! ...MORE + LESS -

1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)

1/2 cup (125 mL) granulated sugar

4 tsp (20 mL) cornstarch

1 tsp (5 mL) ground cinnamon

4 cups (1 L) thinly sliced, peeled apples (4 medium)

1 tsp (5 mL) milk

1 tsp (5 mL) granulated sugar

1/4 cup (50 mL) butter

1/2 cup (125 mL) packed brown sugar

2 tbsp (25 mL) light corn syrup

1/4 cup (50 mL) chopped pecans

1/4 cup (50 mL) whipping cream

1/2 tsp (2 mL) vanilla

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1

Heat oven to 450ºF. Spray baking sheet with nonstick cooking spray. Unroll pie crust on baking sheet.
2

In medium bowl, mix 1/2 cup granulated sugar, the cornstarch and cinnamon. Gently stir in apples. Spoon onto centre 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.