Cinnamon Roll Apple Pie
What's better than traditional apple pie? Cinnamon Roll Apple Pie! Tips for making the best apple pie cinnamon roll crust.
Servings: 8
Calories: 589kcal
Ingredients
For the dough:
- 3 cups pastry flour
- 1 teaspoon salt
- 1/2 cup shortening
- 1/2 cup cold butter
- 1/2 cup ice cold water
- 1 tablespoon white vinegar
For the cinnamon filling:
- 1/4 cup salted butter
- 2 teaspoons ground cinnamon
- 3 tablespoons granulated sugar
For the apple filling:
- 8 large apples (about 8-10 cups of apple slices or at least 4 pounds)
- ¼ cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- Juice of half a lemon
- 2 tablespoons salted butter
For the top of the pie:
- 2 tablespoons 2% milk
- 2 tablespoons coarse sugar
Instructions
Make the pie dough:
- Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. 3 cups pastry flour, 1 teaspoon salt, 1/2 cup shortening, 1/2 cup cold butter
- Whisk the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well. 1/2 cup ice cold water, 1 tablespoon white vinegar
- Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.
- Roll out one piece of dough on a floured surface into a rectangle. The dough should be about the thickness of a regular pie dough.
- Spread a light coating of butter all over the pie crust. Then sprinkle with cinnamon and sugar. 1/4 cup salted butter, 2 teaspoons ground cinnamon, 3 tablespoons granulated sugar
- Starting with the long end, roll up the dough jelly roll style, as if you were making cinnamon rolls. Roll the dough tightly.
- Once the dough is rolled, use a sharp knife or pastry cutter to cut the dough into slices about 1/4-1/2" thick.
- Press the cinnamon rolls flat side down into the bottom and up the sides of a 9" pie plate. Overlap and press the edges together to seal the crust.
- Roll out the other half of the dough, spread it with butter, sprinkle with cinnamon and sugar, rollup jelly roll style and slice into 1/4" thick slices just as with the other crust. Set aside while you make the apple pie filling.
Make the pie filling:
- Peel, core and slice the apples thinly. 8 large apples
- Place them in a large saucepan. Sprinkle the flour, sugar, cinnamon, nutmeg and lemon juice over the apples. Cook over medium low heat just until the apples start to soften, about 10-15 minutes. Stir several times during cooking. ¼ cup all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons ground cinnamon, ¼ teaspoon freshly grated nutmeg, Juice of half a lemon
- Pour the warm apple mixture into the pie plate. Press down on the apples so that they lay flat and don’t have much space between them. This gives a nice, thick pie! Dot the top of the apples with the butter. 2 tablespoons salted butter
- Place the cinnamon roll slices overtop the fruit filling. Don't worry about sealing the crust, but simply place the slices overtop in a pretty arrangement.
- Use a pastry brush to brush milk overtop the pie crust, which will give the crust a shine. Sprinkle coarse sugar on top of the pie crust. 2 tablespoons 2% milk, 2 tablespoons coarse sugar
- Bake at 425°F for about 40 minutes, or until the cinnamon roll crust is golden brown and the apple filling is bubbling in the gaps between the swirls. Test the apples with a thin knife. They should be tender with little resistance. If the crust browns too quickly, loosely cover the edges with foil.
- Allow the pie to cool to room temperature before slicing so the filling has time to thicken and set.
Notes
- For a shortcut, use 2 cans canned apple pie filling.
- Baking tip: Look for bubbling filling, not just a golden crust. The cinnamon sugar can brown before the pie is completely baked.
Nutrition
Calories: 589kcal | Carbohydrates: 82g | Protein: 7g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 38mg | Sodium: 422mg | Potassium: 363mg | Fiber: 9g | Sugar: 41g | Vitamin A: 540IU | Vitamin C: 8mg | Calcium: 34mg | Iron: 2mg
