Warning: this Apple Pie will make you want to toss the recipe for Grandma's tried and true, mile-high crowd pleaser out the window! The crust of this Dutch-style Apple Pie is made with Cinnamon Rolls -- yes, Cinnamon Rolls. And, the crumb topping is drizzled with Cinnamon Roll icing. The Cinnamon Roll dough coupled with warm, baked apples and fall spices is truly a match made in autumn heaven. It was so much fun to make that I even forgot to take some of my own photos in the process!
Photo by Cooking With Sugar for Pillsbury
This delicious twist on a traditional fall favorite wowed my taste testers, and I'm sure it will be a new must-have at your next gathering! With limited ingredients and simple preparation, this dessert is a perfect way to jazz up good 'ole apple pie. Happy Baking!
1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
For the Filling:
6 medium Granny Smith apples, thinly sliced
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 1/4 teaspoons apple pie spice
2 tablespoons lemon juice
Heat oven to 375°F. In medium bowl, mix Crumb Topping ingredients with fork until large clumps form. Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4 to 5 inch round.
In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.
Cover the edges of the crust with 2-inch-wide strips of foil after the first 15 to 20 minutes of baking to prevent excessive browning.
Whipped cream or ice cream makes the perfect topping for this pie.
Keep a close eye on the pie as it's baking -- mine was done in about half the time!