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Cinnamon Roll Dutch Apple Pie Recipe

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This recipe for Cinnamon Roll Dutch Apple Pie is from SNA Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crumb Topping:
1 c all-purpose flour
1 c packed brown sugar
1/2 c butter, softened

Crust:
1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing

Filling:
6 medium Granny Smith apples, thinly sliced
3/4 c granulated sugar
2 T all-purpose flour
1 1/4 tsp apple pie spice
2 T lemon juice
Directions:
Directions:
Heat oven to 375º F. In medium bowl, mix crumb topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.

Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4-5 inch round.

In ungreased 9 inch glass pie plate, place 1 dough round in center. Arrange remaining 7 rounds around center round and up side of plate, overlapping slightly if necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edges.

in large bowl, gently mix filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.

Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.

Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Cover the edges of the crust with 2 inch wide strips of foil after the first 15 to 20 minutes to prevent excessive browning.

Whipped cream or ice cream makes the perfect topping for this pie.

 

 

 

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