Recipe: Cinnamon Roll Apple Pie

LAST YEAR, I DECIDED THAT I was going to start my own New Year’s Day tradition for myself. I peeled open a can of Pillsbury cinnamon rolls and whacked the tube against the corner of my kitchen counter with the same enthusiasm I’d show a confetti popper. Once the cinnamon rolls were done, I had a great time eating them while building some Lego sets I received for Christmas.

As tasty as cinnamon rolls are, they are sadly not the most sophisticated desserts. I know that many of our families save a few special desserts for Thanksgiving and Christmas, but sometimes it’s fun to branch out a little bit. With a cinnamon roll apple pie, you can have the best of both worlds. The cinnamon rolls make a unique crust, and your more traditional guests will appreciate the fixings that come with a traditional apple pie. And since cinnamon rolls make a great breakfast treat, no one can give you a hard time if you serve up a slice for breakfast…

Apple Pie

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Ingredients

  

• 17.5 oz tubes refrigerated cinnamon rolls You will need 2
• 3 tbsp all-purpose flour
• 4 small apples, peeled, cored, and thinly sliced
• 1/2 cup sugar
• 1 tbsp apple pie spice
• 2 tbsp salted butter, cut into small pieces

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Instructions

 

• 1. Preheat oven to 350°F.

  2. Open tubes of cinnamon rolls, but do not unroll the dough. Put aside the glaze for later. With a serrated knife, slice the rolls into .-inch-thick slices.

  3. Place a round in the center of a lightly floured piece of parchment paper. Arrange six to eight rolls in a circle around the center to form a circle, about 8 inches. Cut a few cinnamon rolls in half to fill in any gaps and to form the outer rim of the circle. Lightly dust with more flour and cover with another sheet of parchment paper. Gently roll the dough into an 11-inch round.

  4. Carefully invert the cinnamon roll crust into the bottom of a 9-inch pie plate. Repeat the arranging process with the remaining dough and roll out into a 10- inch round.

  5. In a large bowl, toss the apples with sugar, apple pie spice, and flour. Arrange the apples on the crust and dot with butter pieces. Flip the second cinnamon roll crust over the apples, pinching to seal any gaps between rolls.

  6. Cut four 3-inch strips of foil and cover the edges of the pie. Loosely tent foil over the rest of the pie. Bake on the center rack for 45 minutes. Remove the foil from the top, keeping edges covered, and continue to bake until crust is golden brown, about 20 minutes.

  7. Let the pie cool for about 10 minutes, then spread cinnamon roll glaze over the top. Let the pie cool at least one hour before serving.