If it's Sunday then it must be "What's under the cake dome Sunday". This week I made a Cinnamon Roll Dutch Apple Pie because the Mister's very, very, VERY favorite pie is apple. And he likes his apple pie a specific way and that is with a lot of apples and a lot of cinnamon.
I decided to make the Mister's apple pie a bit different though.
Cinnamon Roll Dutch Apple Pie
Recently, I have been seeing this apple pie recipe all of Pinterest and the internet. Yes! The crust is made with cinnamon rolls! And look! Can you see the icing drizzled over the crumb top of the pie?
I checked the internet for a recipe and sure enough, Pillsbury has a recipe for Cinnamon Roll Dutch Apple Pie. I made a couple of changes to their recipe and then set out making my own.
First you will peel and core 5 or 6 large granny Smith apples. I just love my apple peeler. At this time of the year when I'm making a lot of apple pies and apple sauce the handy-dandy peeler is worth its weight in gold and makes peeling and coring apples a breeze!
Next, in a small bowl mix the crumb topping and then put it in the refrigerator until you are ready to top the pie with it.
In a large bowl mix your sliced up apples with the filling.
Now you will separate the cinnamon rolls and roll them out into about 4 inch rounds and smoosh them down in your pie plate, sealing the edges together and up the sides of the pie dish. Hmmm...I really need to get myself a prettier pie plate, don't you think?
Now pile on the apples and filling, heaping them high.
Get the crumb topping you made previously out of the refrigerator and sprinkle it over the apples. Now it is time to pop this lovely pie into the oven for an hour at 350 degrees (F). Your kitchen is going to have the most delicious aroma of cinnamon and apples. MMmmmmm!
And now for the last step, grab a fork and dig in!
CINNAMON ROLL DUTCH APPLE PIE
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup butter, softened
Crust: 1 can (12.4 oz) of refrigerated cinnamon rolls with icing
- 5 or 6 Granny Smith apples, sliced very thin
- 1/2 cup granulated sugar
- 2 Tblsp. all-purpose flour
- 1 tsp. cinnamon
- 1/2 teaspoon nutmeg
- 1/4 tsp salt
- 2 Tblsp. lemon juice
- Heat oven to 350 degrees F. In a medium sized bowl mix the crumb topping ingredient with a fork until large clumps form. Place in refrigerator until ready to use.
- Separate cinnamon roll dough into individual rolls and with a lightly floured rolling pin roll each cinnamon roll into a 4 inch round
- In an ungreased 9-inch pie plate, place 1dough round in the center and then arrange the remaining dough rounds around the center and up the side s of the plate, overlapping slightly and pinching the edges to seal in the bottom and up the sides to form a crust.
- In a large bowl, mix the filling ingredients. Spoon the filling into the cinnamon roll lined pie plate and springle the top with the crumb mixture covering the top of the pie completely.
- Bake in 350 degree oven for about 1 hour or until the top is golden brown and the apples are tender. Cool on a cooling rack at least 1 hour.
- Before serving, heat in microwave the small container of icing for a few seconds until it is runny enough to drizzle over the top of the pie.
Until next time,