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| Recipe Name |
Cinnamon Roll Apple Pie |
| Category |
Desserts |
| Origin |
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| Ingredients |
1 Pillsbury refrigerated pie crust
1 tbsp unsalted butter melted
2 tsp ground cinnamon
1 egg beaten
1 tsp water
1 stick unsalted butter, room temperature
1 cup all-purpose flour
1 cup light brown sugar
granulated sugar (for sprinkling)
7-8 cups peeled, cored, thinly sliced small Granny Smith Apples
1/2 cup powdered sugar
1/4 tsp vanilla
1/4 tsp ground cinnamon
2 tsp milk
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| Instructions |
Preheat oven to 400 degrees F. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash.
Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.
Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.
In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie.
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