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:
- salted butter
- ground cinnamon
- 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. salted butter, ground cinnamon, 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 425º Fahrenheit for 40 minutes or until the crust is golden brown and the apples are soft. If the crust is browning before you think the apples are softened, cover the edges with foil.
Notes
- For a shortcut, use canned apple pie filling.
- Allow to cool to room temperature before slicing.
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