Wednesday, April 16, 2014

Cinnamon Roll Apple Pie


*** Recipes Tutorials ***


Cinnamon Roll Dutch Apple Pie..but as usual with my pies, I altered the recipe. I used the pillsbury caramel cinnamon rolls, and put the caramel sauce into the apples with a little Penzeys pie spice, In the crumble topping I used oats, ground almonds, butter, brown sugar and toffee bits..gonna be a hit with the kids for sure!
Ingredients
FOR THE CRUST
  • 1 Pillsbury refrigerated pie crust
  • 1 tablespoon unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • egg wash (1 egg beaten with 1 teaspoon water)
FOR THE PIE
  • 7 to 8 cups peeled, cored and thinly sliced small Granny Smith apples
  • 1 stick unsalted butter, room temperature
  • 1 cup Gold Medal unbleached all-purpose flour
  • 1 cup light brown sugar
  • granulated sugar, for sprinkling
FOR THE ICING
  • 1/2 cup powdered sugar
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 2 teaspoons milk
Instructions
  1. Preheat oven to 400 degrees F. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
  2. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash.
  3. Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.
  4. Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.
  5. In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie.

*** Recipes Tutorials ***


0 comments:

Post a Comment