Cinnamon-Apple Pie With Caramel-Pecan Sauce

This recipe was published in the Dallas Morning News not too long ago. I'm saving it here for safekeeping!

• Ready In: 1 hr 15 mins
• 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

1. 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.
2. In a medium bowl, mix 1/2°C sugar, cornstarch, and cinnamon. Gently stir in the apples.
3. 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.
4. Brush the crust edge with milk; sprinkle with 1 teaspoons sugar.
5. 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.
6. 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.
7. Add the pecans. Boil 2 to 3 minutes or until the pecans are lightly toasted, stirring occasionally.
8. Remove from heat. Stir in the whipping cream and vanilla.
9. Cool 15 minutes. Serve over warm or cool pie.