Apple Cinnamon Roll Pie
Apple pie baked with a cinnamon roll crust and vanilla glaze
PRINT PINServings 8
INGREDIENTS
Cinnamon roll crust
- 2 cans refrigerated cinnamon rolls with icing 12.4 oz each
- cooking spray or 1 tsp butter for greasing.
Apple filling
- 6 cups peeled sliced apples about 6 medium Granny Smith or Honeycrisp
- 1 3 cup granulated sugar
- 2 tbsp light brown sugar
- 2 tbsp all purpose flour or 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1 4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter cut into small pieces
- pinch of salt.
Finish
- reserved cinnamon roll icing from both cans
- 1 2 cup powdered sugar optional for thicker glaze
- 1 tbsp milk optional
- vanilla ice cream for serving optional.
INSTRUCTIONS
Prep pan and crust
- heat oven to 375 F and grease a 9 inch pie dish
- separate cinnamon rolls and reserve icing packets
- press rolls into the pie dish and over the sides to form an even crust
- pinch seams together and pre bake 8 minutes then remove and cool 5 minutes.
Make filling and bake
- toss apples with granulated sugar brown sugar flour cinnamon nutmeg lemon juice vanilla and salt until evenly coated
- fill crust with apples and dot with butter
- bake 30 to 35 minutes until apples are tender and crust is deep golden and filling is bubbling
- cool 15 to 20 minutes
- warm icing packets briefly and drizzle over pie and if needed whisk in powdered sugar and a little milk to thicken
- slice and serve warm.
Notes
1. Use tart apples for best balance 2. if crust browns too fast tent loosely with foil for the last 10 minutes 3. for shortcut use 2 cans apple pie filling and reduce bake time by 5 minutes 4. add 1 2 cup chopped pecans or walnuts for crunch 5. reheat slices at 300 F for 10 minutes or microwave 20 to 30 seconds
Nutrition
Calories: 520kcal | Carbohydrates: 78g | Protein: 6g | Fat: 22g