RECIPE FOR APPLE PIE WITH CINNAMON ROLL CRUST RECIPES

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CINNAMON ROLL DUTCH APPLE PIE RECIPE - PILLSBURY.COM



Cinnamon Roll Dutch Apple Pie Recipe - Pillsbury.com image

If you can’t get enough of cinnamon this season or you’re craving a delicious spin on classic apple pie, this delicious Dutch apple pie is perfect for you. Pillsbury™ cinnamon roll dough that’s pressed into your pie plate lets you elevate your pie game without the extra work. Serve it for breakfast or dessert (or both)!

Provided by Arlene Cummings

Total Time 2 hours 0 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 7

1 can (12.4 oz) refrigerated Pillsbury™ Cinnamon Rolls with Original Icing (8 Count)
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter
1/4 cup chopped pecans
1 can (21 oz) apple pie filling with more fruit

Steps:

  • Heat oven to 350°F. Separate dough into 8 rolls, and place cinnamon side up on counter. Let stand at room temperature 10 minutes. In small microwavable bowl, place icing from container; cover and refrigerate.
  • Meanwhile, in medium bowl, mix flour, brown sugar and cinnamon. Cut in cold butter using fork or pastry blender until crumbly. Stir in pecans; set aside.
  • Press and flatten each roll into 3 1/2-inch round. In ungreased 9-inch pie plate, place 1 roll in center; surround with remaining 7 rolls. Pat and press to stretch dough to cover bottom and side of pie plate. Make sure there are no holes between the flattened rolls. Bake 10 minutes.
  • Spoon pie filling in center of cinnamon roll crust; top evenly with streusel. Bake 20 to 23 minutes or until edges of crust and topping are golden brown. Cover edges of crust with strips of foil during last 5 to 8 minutes of baking, if necessary, to prevent excessive browning. Cool 1 hour.
  • Before serving, microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle back and forth over top of pie.

Nutrition Facts : Calories 310 , CarbohydrateContent 54 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 2 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Slice, SodiumContent 400 mg, SugarContent 32 g, TransFatContent 0 g

BEST CINNAMON ROLL APPLE PIE RECIPE - HOW TO MAKE ... - DELISH



Best Cinnamon Roll Apple Pie Recipe - How to Make ... - Delish image

Cinnamon Roll Apple Pie from Delish.com has the most beautiful crust.

Provided by Lauren Miyashiro

Categories     Thanksgiving    dessert

Total Time 2 hours 30 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 20

3 c.

all-purpose flour, plus more for garnish

1 c.

(2 sticks) unsalted butter, cut into 1/2" pieces

2 tbsp.

granulated sugar 

1/2 tsp.

kosher salt

1 tbsp.

apple cider vinegar

1/2 c.

ice water (or more, if needed)

1

pie dough recipe (above), or 1 (15-oz.) box refrigerated pie dough

4 tbsp.

butter, softened

1 c.

granulated sugar

2 tsp.

ground cinnamon

Cooking spray

5

assorted apples (Granny smith, Honeycrisp, Gala) cored, peeled, and thinly sliced

2/3 c.

granulated sugar

Juice of 1/2 lemon

1 tbsp.

all-purpose flour, plus more for rolling

1 tsp.

ground cinnamon

1/2 tsp.

pure vanilla extract 

1/4 tsp.

kosher salt 

1/4

powdered sugar

1 tbsp.

milk

Steps:

  • Place flour and butter into freezer for 30 minutes before starting crust process.  In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not sticky (test by squeezing some with your fingers). Mixture will be crumbly! On a lightly floured surface, form dough into 2 balls, and flatten into a discs. Cover with plastic wrap and refrigerate until dough is cold but pliable, about 30 minutes. In a small bowl, whisk together sugar and cinnamon. On a lightly floured surface, roll one disc into a very large rectangle, about 17”-x-10”. Spread 2 tablespoons softened butter on dough then sprinkle about half the cinnamon sugar on top. Starting with one long side, roll dough into a log and pinch ends to seal. Wrap in plastic wrap and refrigerate 30 minutes. Repeat process with remaining dough.   Slice each log into ½”-thick rounds. On a lightly floured large piece of parchment paper, arrange rounds in a tight circle, making sure they’re all touching. Lightly dust with flour and cover with parchment paper, then roll into  a 12” circle. Refrigerate for 10 minutes. Repeat process with second log.  Preheat oven to 375° and grease a pie dish with cooking spray. Place a large rimmed baking sheet in oven. In a large bowl, toss together apples, sugar, lemon juice, flour, cinnamon, vanilla, and salt.  Invert one crust into the bottom of the pie dish. Add apple mixture, then cover top with remaining cinnamon roll crust. Crimp edges to seal bottom and top. Bake until cinnamon rolls are golden and apple mixture is bubbling, about 50 minutes. While the pie is baking, make icing: In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle over baked pie.

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