Ingredients: |
Ingredients: Crust:
1 refrigerated pie crust
1 tablespoon unsalted butter, melted
2 teaspoons ground cinnamon
2 teaspoons sugar
1 egg, beaten
Pie:
7-8 cups apples, peeled, cored and thinly sliced
1/4 cup sugar
1 teaspoon cinnamon
Crumb topping:
1 stick unsalted butter, room temperature
1 cup all-purpose flour
1 cup light brown sugar
1 tablespoon granulated sugar
Icing:
1/2 cup powdered sugar
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
2-3 teaspoons milk
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Directions: |
Directions:Preheat oven to 400 degrees.
Unroll the crust on a lightly floured surface. 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 the 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; then brush lightly with the beaten egg.
In a large bowl, toss the apple slices with the cinnamon and sugar until evenly coated. Pour the apples onto the crust. It will mound up and almost seem to be overflowing.
In a medium bowl combine the butter, flour and brown sugar with your fingers or a pastry blender until crumbly. Sprinkle over the heaped apples. Finally, sprinkle the whole pie with sugar.
Bake until the crust is golden brown and the filling is bubbly ( about 50-60 minutes). Lightly cover the top of the pie with foil for most of the baking to prevent the it from burning. Remove from the oven and allow to cool completely on a cooling rack.
When the pie is cool , prepare the icing. In a small bowl, whisk together the powdered sugar, vanilla, cinnamon, and milk. If the mixture seems too thick, add a bit more milk. If it's too thin, add more ordered sugar. Drizzle the icing in a swirl (to resemble a cinnamon roll) on top of the crumble. |
This recipe for Cinnamon Roll Apple Pie is from