A delicious apple pie with a scrumptious crust made of cinnamon rolls!
So how was everyone’s holiday?! I hope all had a wonderful time full of memories, and maybe even some chocolate. Because, well, chocolate. Oh, and Christmas. I guess. But mainly chocolate.
Hi my name is Christina, and I’m a chocoholic.
Enough of my randomness. Who here loves apple pie as much as I do? Well I’m about to blow your mind. How about an apple pie AND cinnamon rolls together? Yeah, it’s pretty amazing.
And I’m going to apologize in advance. First off, I wasn’t able to get a really nice picture of the crust before I put the apples in because I had to bake at night. Secondly, when I went to take pictures of the finished pie the next day, it was seriously the gloomiest and darkest day that you could ever imagine. Just my luck, eh? But this recipe was TOO awesome to not share with you guys!
B T dubs, this pie tastes AMAZING when you heat up a slice in the microwave and place scoop of vanilla ice cream on top.
- 2 Pillsbury Refrigerated Pie Crusts
- 2 tablespoon unsalted butter, melted and divided
- 4 tablespoons light brown sugar, packed and divided
- 4 teaspoons ground cinnamon, divided
- 1 large egg
- 1 teaspoon water
- 7 to 8 small-medium apples, peeled, cored, and thinly sliced (I used crimson crisp apples)
- 1/4 light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons ground cinnamon
- 2/3 cup unsalted butter, melted
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1 tablespoon milk
- Preheat oven to 400 degrees F. Unroll one of the pie crusts onto a lightly floured surface. Pour 1 tablespoon of melted butter evenly onto the crust. Sprinkle on 2 tablespoons of the brown sugar and 2 teaspoons of the cinnamon. Using your hands, rub the mixture in so everything is evenly distributed. Roll the crust up tightly and using a serrated knife, slice into small 1/2-inch rounds (like mini cinnamon rolls). Repeat the above process with the second pie crust.
- Press the mini cinnamon rolls down into the bottom and sides of a 9-inch pie dish, making sure that you press the rolls together so there are no spaces in between. Beat together the egg and water and brush lightly onto the pie crust.
- Toss the sliced apples, brown sugar, and cinnamon together to evenly coat every slice. Place the apple mixture on the top of the cinnamon roll crust.
- For the topping, combine the flour, brown sugar, granulated sugar, cinnamon, and unsalted butter together in a larger bowl and use your fingers to mix until crumbles form. Sprinkle the mixture over apples.
- Bake the pie for 40 minutes, or until the top and edges of the cinnamon roll crust are a golden brown. If the edges get brown too fast, cover with aluminum foil to prevent burning. Let cool completely, then place in the refrigerator to chill.
- Whisk the powdered sugar, vanilla, cinnamon, and milk together in a small bowl until smooth and the icing forms. If the mixture is too thick, add in another teaspoon of milk at a time until the mixture is at the right consistency. Cut a small tip off of a Ziploc bag and pipe the icing in strips across the pie.
- Store in the pie dish covered with plastic wrap (or in an airtight container) in the refrigerator for up to 5 days. Enjoy!
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