Cinnamon Roll Dutch Apple Pie

Blogger Arlene Cummings of Cooking With Sugar takes Apple Pie up a notch by making the crust with Cinnamon Rolls. Her Cinnamon Roll Dutch Apple Pie will make an apple pie lover out of anyone.

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Servings 8

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( 73 ) Ratings

73 Ratings

5 Stars

4 Stars

3 Stars 16%

2 Stars 30%

1 Stars 10%

Member Reviews ( 45 )

28ab433c-eac9-462d-9848-4903260e6821

ingredients 9
Prep Time 30 min
Total Time 3 hr 0 min

Ingredients

Crumb Topping

1: cup all-purpose flour

1: cup packed brown sugar

1/2: cup butter, softened

Crust

1: can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

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

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Directions

1 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.
2 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.
3 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.
4 In large bowl, gently mix Filling ingredients. Spoon filling into cinnamon roll-lined pie plate. Sprinkle crumb topping over top to completely cover filling.
5 Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
6 Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.

EXPERT TIPS

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Expert Tips

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.

Nutrition Information

Review & Comments

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kristinafink10

report Posted Jun. 1, 2013 4:43 PM

The secret is to cut each cinnamon roll in half. Then you will have just enough to cover one pie crust if you smooth them together. It will also allow the crust to be thinner and not puff up and push all the filling out when it rises. Be sure to use granny smith apples, they are the best for baking.

PennyInVa

report Posted May. 29, 2013 6:57 AM

Forgot to set my 5 star rating!

PennyInVa

report Posted May. 29, 2013 6:42 AM

I made this pie a few weekends ago and it was a HUGE hit. I used a quart of apple fie filling I canned last year, and I will definitely bake on 350 rather than 375 next time - my oven gets a bit hot and I have a cast iron pie pan. I checked after 20 minutes on 375 and it was already getting done. I turned down the heat and removed at about 35 minutes and the crust was perfect. Everyone ranted and raved about it. My friend said her husband talked about that pie for 3 days straight! It is a very good recipe, but it may need to be tweaked depending on the pie pan type and size and your particular

Grandmabeau10

report Posted Apr. 29, 2013 9:18 PM

Sweetiepie 7174 you cannot substitute canned pie filling for the Granny Smith apples in this recipe. Pie filling is too juicy and will not allow the crust to cook properly. Grannies are firm apples that release their juice slowly as they cook, allowing the crust to brown up right. I found it took me longer than I needed to to put the crust together, the rools were sticky and needed a lot of llour to roll out. Next time I will roll them out between two pieces of wax paper.

Ginny389

report Posted Apr. 27, 2013 11:47 PM

I have never care for apple pie other than the fried ones. But this is a I have died and gone to heaven pie. OMG it is so awesome. Cant get enough of it. Love it.