1 UNBAKED PIE CRUST, preferably homemade
1/3 c. SUGAR
4 tsp. CORNSTARCH
1 tsp. CINNAMON
4 c. APPLES, peeled and thinly sliced
1 tsp. MILK
1/4 c. BUTTER
1/2 c. DARK BROWN SUGAR, packed
2 Tbsp. LIGHT CORN SYRUP
1/4 c. PECANS, chopped
1/4 c. WHIPPING CREAM
1/2 tsp. VANILLA
SUGAR or COARSE DECORATING SUGAR to sprinkle on crust
Preheat the oven to 450 degrees. Spray a cookie sheet with cooking spray.
Place rolled crust on the cookie sheet.
In medium bowl, mix the sugar, cornstarch and cinnamon. Stir in the apples.
Spoon the apple mixture onto the middle of the crust, spreading to within 2 inches of the edge.
Fold the crust partially over the filling.
Brush the crust with milk and sprinkle with either granulated sugar or coarse decorating sugar.
Bake for 15 minutes and then cover with foil for another 10 minutes to prevent excessive browning.
While pie bakes, melt butter in a saucepan over medium heat.
Stir in the brown sugar and corn syrup; bring to a boil. Reduce heat. Boil gently for 2 minutes.
Add the pecans and boil 2-3 minutes or until the pecans are lightly toasted, stirring occasionally.
Remove pan from heat and add whipping cream and vanilla.
Cool 15 minutes. Serve over warm or cool pie.
This recipe was from The Detroit News/ Pillsbury.com and appeared in the Dallas Morning News.