Apple Pie Pull-Apart Bread

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We’re all about pie for breakfast—especially when it looks this good and takes just 20 minutes to prep!

Fabiola Donnelly

September 20, 2016

1: can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits original or buttermilk

1 Place oven rack in center of oven; heat oven to 350°F. Brush loaf pan with small amount from the 1/2 cup melted unsalted butter.
2 In large bowl, stir together remaining melted butter, 1/2 cup packed brown sugar, 1 tablespoon ground cinnamon and juice from 1 large orange until combined. Add 1 large green apple, peeled, cut into 1/4-inch-thick slices; toss to combine.
3 Separate dough from 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits into 8 biscuits. Split biscuits in half to make 16 biscuit rounds; place on work surface or cutting board.
4 Place a few slices of apples with sugar mixture on each biscuit round. Stack 4 topped biscuits on top of each other to make a tower. Repeat to make a total of 4 towers.
5 Place each tower on its side lengthwise in buttered pan, pressing each biscuit tower to fit tightly in pan.
6 Bake 40 minutes or until top is golden brown. Remove pan from oven to cooling rack; cool 15 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan; serve warm. Refrigerate any remaining bread in airtight container up to 3 days.

1 Place oven rack in center of oven; heat oven to 350°F. Brush loaf pan with small amount from the 1/2 cup melted unsalted butter.
2 In large bowl, stir together remaining melted butter, 1/2 cup packed brown sugar, 1 tablespoon ground cinnamon and juice from 1 large orange until combined. Add 1 large green apple, peeled, cut into 1/4-inch-thick slices; toss to combine.
3 Separate dough from 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits into 8 biscuits. Split biscuits in half to make 16 biscuit rounds; place on work surface or cutting board.
4 Place a few slices of apples with sugar mixture on each biscuit round. Stack 4 topped biscuits on top of each other to make a tower. Repeat to make a total of 4 towers.
5 Place each tower on its side lengthwise in buttered pan, pressing each biscuit tower to fit tightly in pan.
6 Bake 40 minutes or until top is golden brown. Remove pan from oven to cooling rack; cool 15 minutes. Place serving plate upside down over pan; turn plate and pan over. Remove pan; serve warm. Refrigerate any remaining bread in airtight container up to 3 days.

This is a fun project for kids, too. Have them help in the kitchen by making the apple mixture and separating the biscuits!

Make this an even more special treat by serving with a scoop of your favorite ice cream or whipped cream.

*Percent Daily Values are based on a 2,000 calorie diet.

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