Cinnamon Roll Apple Pie
A classic apple pie with a twist: a crust made of mini cinnamon rolls! Talk about the perfect Fall dessert.
Ingredients
Pie Crust
- 1 package refrigerated pie crust 2 9" disks
- 2 tbsp melted butter
- 4 tsp ground cinnamon
- 2 tsp granulated sugar
- 1 large egg + 1 tbsp of water
Pie Filling
- 7-8 apples honey crisp recommended
- 4 tbsp unsalted butter
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- ⅓ cup dark brown sugar
- 3 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Cream Cheese Icing
- 2 oz softened cream cheese
- 1 cup powdered sugar
- 2-3 tbsp milk
Instructions
- Take one sheet of prepared dough and roll it out to about 12" in diameter on a lightly floured surface.
- Place the sheet on a greased pie dish and press into the dish. Use a fork to poke several holes along the bottom
- Take the other sheet and roll it out in an oblong shape, as close to a rectangle as as possible and brush with melted butter
- Mix the cinnamon and sugar together and sprinkle it over the buttered dough, leaving about half an inch on the edge of one of the longer sides of the rectangle.
- With one of the long sides facing you, tightly roll the dough away from you, towards the edge you left exposed with no cinnamon-sugar. Place the log and the prepared pie dish in the fridge for 30 minutes.
- Meanwhile, peel, core and slice all of your apple.
- Place them in a large pot over medium heat with the butter.
- Add remaining pie filling ingredients to the pot and cook for 15-20 minutes or until the apples are tender. Allow to cool slightly, 10 or so minutes in the fridge
- Preheat the oven to 400°
- Take the pie dish, dough roll, and apples out of the fridge.
- Spoon the apples into the pie dish. Slice the log into about 40 slices and lay them on top of the pie, making sure they are touching and there are not many exposed spots of apple.
- Scramble the egg and water, and brush the entire top of the pie, "cinnamon rolls" and all.
- Bake in the oven for 15 minutes, then drop the temperature to 375° and continue baking for another 40-45 minutes or until deep golden brown. If needed, cover the edges with foil to keep the crust from browning too quickly.
- Allow the pie to cool for about 20 minutes or to room temperature. Meanwhile mix together the ingredients for the icing, adding more or less milk depending on the desired consistency.
- Drizzle the icing over the pie, then slice and serve.