Cinnamon Roll Apple Pie

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Prep Time1 50

Cook Time25

refrigerate4

Total Time6 15

Course: 500+ Best Dessert Recipes, Over 100 Favorite Fruit Dessert Recipes

Cuisine: American

Servings:

Author: Sweet Basil

Equipment

9" Pie Plate

Ingredients

Crust

Favorite Pie Crust
1/3 Cup Sugar
3 Tablespoons Brown Sugar
1 ½ Tablespoons Cinnamon
4 Tablespoons Butter softened and divided

Pie Filling

3 Apples honey crisp, peeled and sliced
3 Apples Granny Smith, peeled and sliced
3 ½ Tablespoons Flour
1 Cup Sugar
1 teaspoon Cinnamon
1/8 teaspoon Nutmeg

US Customary - Metric

Instructions

For The Crust

Make the pie crust and divide into two balls. Wrap In plastic wrap and press gently into a fat disc. Set aside in the refrigerator for 30 minutes while you make the filling.
Favorite Pie Crust

For The Filling

In a large pot over medium heat, add the apples, flour, sugar, cinnamon and nutmeg. Cook, stirring occasionally until bubbling and the apples are beginning to soften. Set aside to cool.
3 Apples, 3 Apples, 1 Cup Sugar, 3 ½ Tablespoons Flour, 1 teaspoon Cinnamon, 1/8 teaspoon Nutmeg

For the Cinnamon Roll Crust

Mix the sugar, brown sugar and cinnamon together from the pie crust ingredients. Set aside.
1/3 Cup Sugar, 3 Tablespoons Brown Sugar, 1 ½ Tablespoons Cinnamon
Take one disc of pie crust from the refrigerator and roll out the first pie crust in between two sheets of plastic wrap into a rectangle.
Gently spread 2 tablespoons of butter all over and sprinkle half of the cinnamon mixture over the crust and starting on the long side, roll up into a tight cylinder. Place on a cookie sheet and repeat with the second dough disc.
4 Tablespoons Butter
Set aside in the fridge for 20 minutes.
Remove the crust and on a cutting board, using a serrated knife, slice into 1/4” “cinnamon rolls”. Next, on a piece of plastic wrap, arrange the cinnamon roll pieces into a circle and top with more plastic wrap. Roll the dough out to the size needed for your pie dish, we used a deep dish, but you can have a taller pie in a regular pan.
Remove the top film of plastic carefully and then lift the other plastic and invert the dough into the pie plate.
Gently, slowly and ever so carefully begin peeling back the plastic, using your fingers to help any dough that stuck.
Very softly lift the dough down into the pie dish and press any holes back together to form a bottom crust.
Repeat with the second disc of dough and set aside.
Fill the pie with apples, leaving out some of the accumulated juices.
Top with the pie crust and tuck all edges around and then crimp quickly to seal closed.
Stick the pie in the fridge for 30-60 minutes to firm that crust back up since you touched it so much.
Sprinkle with coarse sugar if desired.
Bake at 375 for 20-25 minutes. Allow to cool for 4 hours or over night before eating for best results.

Notes

Apple Pie will keep for 2 days in the pantry or 4 days in the refrigerator.

Nutrition