Cinnamon Roll Dutch Apple Pie

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This Dutch apple pie has a deep secret: it’s crust is made entirely of mini cinnamon rolls. And if just the base of the pie is that incredible, you better belive the apple filling and icing topping follow suit. In short, there’s nothing about this pie that doesn’t make us want to dive in face-first.

Ingredients

For thr Crust

1 Pillsbury™ Refrigerated Pie Crust

1 tablespoon unsalted butter, melted

2 teaspoons ground cinnamon

Egg wash (1 egg beaten with 1 teaspoon water)

For the Pie

7 to 8 cups 7 peeled, cored and thinly sliced small Granny Smith apples

1 stick unsalted butter, room temperature

1 cup Gold Medal™ unbleached all-purpose flour

1 cup light brown sugar

Granulated sugar, for sprinkling

For the Icing

1/2 cup powdered sugar

1/4 teaspoon vanilla

1/4 teaspoon ground cinnamon

2 teaspoons milk

Steps

1. Preheat oven to 400°F. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.

2. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash.

3. Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.

4. Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.

5. In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie.