*** 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!
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)
- 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
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 2 teaspoons milk
- 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.
- 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.
- 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.
- 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.
- 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.