llbowles said:
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Posted: 10/1/2012 4:06:58 PM
Delicious and so easy! My new go-to apple pie recipe! I would only recommend baking for 35-40 minutes as my crust began to darken and burn on the top edges after about 40 minutes (I just trimmed the "dark" areas while the pie was still hot and no one knew the difference.) I also sliced my apples quite thin with a mandolin, so they were tender and fully cooked in less time than the recipe dictates. I agree with some of the other commenters that six apples is probably a bit excessive. I used a variety of rather large apples, so I only needed to use three to more than fill the center--this is rea
tulipbabette said:
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Posted: 9/30/2012 4:30:54 PM
This turned out awful. First off, I used medium to small apples, and six was way too many for a 9" pie plate. Second, the cinnamon rolls did not cover the pie plate very well, even though I carefully measured to be sure they were the correct diameter. Because there were too many apples in the pie plate, the streusel topping fell all over the place and eventually burned during baking. Fortunately, I put the pie plate on a cookie sheet, because apple juice ran all over the sheet. What a mess!
auntiepatch said:
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Posted: 9/27/2012 3:40:23 PM
This is soooo good but next time I will bake the cinnamon roll crust before I add the pie filling because it got a little soggy. I like a crisper crust. Well worth the time and expense.
dialtone said:
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Posted: 9/27/2012 7:45:14 AM
Given the reviews I will cut back on the sugar instead of using lemon juice. The struesal topping is the"top crust" so that is no problem and I don't like frosting so maybe will drizzle SF caramel topping for appearance if struesel is not decoration enough. I have lots of fresh cooking apples and HATE premade fillings. Men at church love pies!
keysgal1 said:
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Posted: 9/26/2012 6:13:37 PM
I made this today and it was DEEEELICIOUS! I used 2 pints of my canned apple pie filling. It was sweet enough and the there was just the right amout of spices. I will definitely make it again! Thank you for sharing it with us!
plum734 said:
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Posted: 9/26/2012 2:36:16 PM
This looks wonderful-But--it also looks calorie loaded. Are there nutritional values available?
cbankhardt said:
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Posted: 9/26/2012 9:55:38 AM
This Cinnamon Roll Dutch Apple Pie recipe is excellent. If it's to sweet for you, stir about 1 lemon worth of lemon juice in with the apple filling mixture. 6 apples is a perfect amount of apples. Fruit pies are supposed to run and drip over the edge while baking in your oven. Its part of the caramelization process and helps the struesel topping have crunch. Thank you Arlene for sharing this "Oh So Yummy" Cinnamon Roll Dutch Apple Pie recipe with all of us.
JOJOpms319 said:
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Posted: 9/25/2012 9:56:08 PM
I would like to make this, but do I make 8 pieces or one pie? If it's eight pieces what do I cover them with? The recipe is kind of confusing
Kathy0127 said:
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Posted: 9/25/2012 6:58:29 PM
My family loved this. I did not bring the crust up and over the top of the pie plate, so I didn't have to use the foil. 6 apples was too much, but I didn't change anything else. I did put a cookie sheet under the pie plate as it did ooze out a little.
bniepoth said:
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Posted: 9/25/2012 11:13:23 AM
I'm curious? did everyone with the burnt crust cover the edges with the foil as directed?