I saw this picture today and my mouth has been watering since! Just the thought of Cinnamon Rolls as a crust for an apple pie ....oh my! If you make your own cinnamon rolls from a pie crust you will have more control over the thinness of the crust . Pillsbury makes cinnamon rolls that you may purchase for ease. I would suggest when slicing the pre made cinnamon rolls to slice thinner than usual since they rise rather high and that may not be what you want. When you slice the rolls , place in your pie dish and flatten with your hands or use a large spoon to help. Also if you have a pie pan a size smaller than the one you are cooking this pie in , use to put on top of rolls and simply mash down.I would flour the bottom of the pie dish you will be mashing with.
I would use this for a (thinly sliced) bottom crust and finish off the apple pie with a regular pie crust. I also believe it would be great with on top crust if you slice the rolls regularly. The rolls would rise and the apples would mix in beautifully!
I love Martha Stewart's Recipe for Mile High Apple Pie but her Old Fashioned Apple Pie would work best with this bottom crust.
Old Fashioned Apple Pie-Martha Stewart's Recipe
Ingredients
- 12 Granny Smith apples, peeled, cored, and sliced
- 3/4 cup sugar, plus additional for pie top
- Zest and juice of 1 lemon
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- Pinch ground cloves
- 2 tablespoons unsalted butter
- 1 large egg, beaten
Directions
- Heat oven to 375 degrees.
- In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with pastry (plain pie crust). Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.
- Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
