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1
Heat the oven to 400 degrees F. Place one of the piecrusts in a 9-inch deep-dish pie plate, letting it drape oveer the edges.
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2
Combine the pie filling ingredients in a large bowl, mixing well.
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3
Spoon the pie filling into the crust.
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4
Using a pastry brush and a small amount of water, moisten the edge of the bottom crust.
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5
Add the top crust, pressing them together to seal, and mold the edge to stand upright.
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6
Poke several holes in the top crust.
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7
Bake the pie on a baking sheet in the center of the oven for 30 minutes.
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8
Reduce the oven temperature to 375 degrees F, loosely cover the pie with aluminum foil, and continue baking for another 30 minutes.
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9
Meanwhile combine the cream and brown sugar in a small saucepan.
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10
Heat to boil, then boil for 15 seconds more.
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11
Remove the mixture from the heat, whisk in the butter and vanilla extract, and set it aside.
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12
Remove the pie from the oven and increase the temperature to 425 degrees F. With a paring knife, poke several holes just inside the edge of the crust.
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13
Spoon the caramel sauce over the pie, spreading the sauce with the back of the spoon.
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14
(Some of the sauce will run down the crust into the holes).
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15
Sprinkle the nuts on top, then return the pie to the oven and bake for 7 minutes more, until the caramel bubbles.
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16
Allow the pie to cool for at least one hour before serving.
