Oops. With all that’s been happening lately, I totally forgot about my year of pie. Sorry about that. I’m going to attempt to squeeze in a few more pie recipes before 2015. Sound good?
I’ve been so excited to make this pie ever since I saw the idea for its unique crust on Pinterest. And don’t worry. For those of you who don’t (want to) make pie crust, this recipe calls for a store-bought one. Let me introduce you to this Cinnamon Roll Apple Pie!
What makes this crust extra special is that it looks like mini-cinnamon rolls lining the pie pan. To create this look (which also adds extra cinnamon-sugar flavor), you sprinkle an unrolled refrigerated pie crust with cinnamon and sugar. Then you roll it up and slice it into what looks like mini-cinnamon rolls.
Next, you simply press the little rolls into a classic pie pan. (You can use any type of pie pan here, but the clear glass will show off the beautiful design of the crust.) Pretty neat, right?
For the filling, I used a mix of Granny Smith and Honeycrisp apples, two of my favorites.
Finally, the whole pie gets covered in this fantastic crumb topping.
It will seem like a lot when you’re putting it on, but just keep piling it high. As they bake, apple pies tend to flatten, so the higher the better.
Slide the pie in the oven and bake it for an hour. For a final “cinnamon roll” touch, a swirl of cinnamon icing goes over the top. Perfection. Naturally, I served up mine with a big scoop of vanilla ice cream. If you are up to making your own, here is a recipe for vanilla frozen custard.
I forgot to take a picture while I was taste testing this pie, (I got distracted by the deliciousness.), but I can attest that seeing the cinnamon swirls in the crust as you’re digging in is pure bliss. It’s also one of those unexpected things that makes this dish really memorable. While the crust does take a few extra minutes, it’s totally worth it. I think it also would be fun to try with a pumpkin or pecan pie!
And that, my friends is another pie for our Year of Pie collection. What do you think? Will you give this unique apple pie a try?
Here's what you will need:
1 refrigerated pie crust
1 tablespoon unsalted butter, melted
2 teaspoons ground cinnamon
2 teaspoons sugar
7 - 8 cups apples, peeled, cored, and thinly sliced (I used Granny Smith and Honeycrisp.)
2 tablespoons flour
1/4 cup sugar
1 teaspoon cinnamon
1 stick unsalted butter, room temperature
1 cup all-purpose flour
1 cup light brown sugar
1 tablespoon granulated (or coarse) sugar
1/2 cup powdered sugar
1/4 teaspoon good vanilla
1/4 teaspoon cinnamon
2-3 teaspoons milk
Begin by preheating your oven to 400 degrees F.
Unroll your crust on a lightly floured surface. Then, brush the crust with melted butter and evenly sprinkle with cinnamon and sugar. Roll the crust up tightly and slice into 1/2-inch rounds.
Press these rounds, cut side down, into a clear glass 9-inch pie plate. Press until flat, covering the entire pan. Make sure there are no spaces between the rolls.
In a large bowl, toss the apple slices with the flour, sugar, and cinnamon until evenly coated. Then, pour the apples into the crust. It will mound up and almost seem to be overflowing. This is good.
Then, in a medium bowl, combine the butter, flour, and brown sugar with your fingers or a pastry blender until crumbly. Sprinkle the crumble over the heaped apples. Finally, sprinkle the whole pie with the sugar.
Bake the pie until the crust is golden brown and the filling is bubbly (about 50 - 60 minutes). (My oven tends to brown things easily, so I very lightly covered the top of my pie with tin foil for most of the baking process.) Once baked, remove form the oven and allow to cool completely on a cooling rack.
When the pie is cool, you can prepare the icing. In a small bowl, whisk together the powdered sugar, vanilla, cinnamon, and milk. If your mixture seems too thick, add a bit more milk. If it's too thin, add more powdered sugar. Transfer the icing to a pastry bag or a plastic bag with the corner cut off. Then, pipe the icing in a swirl (to resemble a cinnamon roll) on top of the crumble.