Cinnamon Roll Apple Pie
A delectable apple pie features a unique cinnamon roll crust, merging two beloved desserts into one irresistible treat.
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Instructions
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Preheat the oven to 425 F.
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On a lightly floured surface, roll out one pie crust. Combine brown sugar, melted butter, cinnamon, and vanilla in a small bowl. Spread half of this mixture evenly over the crust.
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Re-roll the crust into a tight spiral, then cut into 1/2-inch-thick pieces. Arrange slices cut side down in a circle, leaving 1/2-inch space between each.
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Flatten the spiral slices with a rolling pin and press them together into a 10-inch circle, about 1/4-inch thick. Seal any spaces. Gently place this first cinnamon roll pie crust into a 9-inch glass pie pan and refrigerate for at least 1 hour.
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Repeat the process with the second pie crust and remaining filling to create the top crust. Roll it between parchment paper into a 10-inch circle. Place on a baking sheet, cover, and refrigerate for at least 1 hour.
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Peel and thinly slice apples into a large bowl. Add sugar, cornstarch, cinnamon, and ginger, then toss to combine.
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Pour the apple mixture into the chilled bottom pie crust. Place the second chilled crust on top, then pinch the edges together and press with a fork.
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Place the pie on a rimmed baking sheet. Bake at 425 F for 40 to 45 minutes, or until golden brown. Tent with foil after 20 minutes to prevent over-browning.
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Cool the pie on a wire rack. Meanwhile, prepare the icing by beating cream cheese, butter, and vanilla until smooth. Beat in powdered sugar until a drizzling consistency is achieved, adjusting with milk or additional powdered sugar as needed.
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Drizzle the icing over the cooled pie.