Cinnamon-Apple Pie with Caramel-Pecan Sauce

Prep Time:35 Mins | Total Time:50 Mins | Makes:8 servings

Just when you thought apple pie couldn't get any better...caramel-pecan sauce sends this pie to a new level!

Pie

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

Sauce

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

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