Cinnamon Roll Dutch Apple Pie

By Addie

Sometimes, you want a cinnamon roll.

Sometimes, you want an apple pie.

And then there are times you want both. This pie is for those times. (And for pretty much any time you want pie.)

This Cinnamon Roll Dutch Apple Pie is like a cinnamon roll flavor explosion with apple pie filling in between. A cinnamon roll crust on the bottom, a sugary streusel and cinnamon swirl icing on top and delicious baked apple filling in the middle – good gracious! Does anything sound more delicious right now? I think not.

Cinnamon roll crust, cinnamon roll on top, Dutch apple filling in between... BEST. PIE. EVER.

Photo above shows the crust on the left and the finished pie on the right.

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

Preparation

Step 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.


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.