Cinnamon-Apple Pie With Caramel-Pecan Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 refrigerated pie crust, softened as directed on box
- 1⁄2 cup sugar
- 1 teaspoon sugar
- 4 teaspoons cornstarch
- 1 teaspoon cinnamon
- 4 cups thinly sliced peeled apples (4 medium)
- 1 teaspoon milk
- 1⁄4 cup butter
- 1⁄2 cup firmly packed brown sugar
- 2 tablespoons light corn syrup
- 1⁄4 cup chopped pecans
- 1⁄4 cup whipping cream
- 1⁄2 teaspoon vanilla
directions
- Preheat the oven to 450°F Spray a cookie sheet with cooking spray. Remove the pie crust from its pouch and unroll the crust on a cookie sheet.
- In a medium bowl, mix 1/2°C sugar, cornstarch, and cinnamon. Gently stir in the apples.
- Spoon the apple mixture onto the center of the crust, spreading to within 2 inches of edge. Fold the edge of the crust over the filling, ruffling decoratively.
- Brush the crust edge with milk; sprinkle with 1 teaspoons sugar.
- Bake 25 to 30 minutes or until the crust is golden brown and apples are tender, covering with foil the last 10 minutes if necessary to prevent excessive browning.
- Meanwhile, in 1-quart saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat. Boil gently 2 minutes.
- Add the pecans. Boil 2 to 3 minutes or until the pecans are lightly toasted, stirring occasionally.
- Remove from heat. Stir in the whipping cream and vanilla.
- Cool 15 minutes. Serve over warm or cool pie.
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RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>