Sharon Hutson has been on a cooking roll lately, and she’s been kind enough to let Texansunited.com post some of her favs. Today, it is apple pie with a cinnamon roll crust. Needless to say, her husband Rick is enjoying this cooking craze!
1 14.5 oz. box refrigerated pie dough
Flour, for dusting
2 Tablespoons unsalted butter, at room temperature
1/2 c. sugar
1 1/8 teaspoons Cinnamon
5 apples, peeled, cored and sliced 1/4″ thick ( I prefer Granny Smith)
Juice of 1 lemon
Place baking sheet in oven and preheat to 375 degrees. Line a 9-inch pie pan with 1 piece of dough; refrigerate until ready to assemble.
Lay the remaining piece of dough on a lightly floured surface and spread butter evenly on top.
Combine 1/4 cup of the sugar and 1 teaspoon of cinnamon in a small bowl; sprinkle evenly over buttered dough; press with fingers to help mixture adhere.
Roll the dough into a tight log; cut crosswise into 1/2″ thick pieces. Arrange pieces cut side down, in a snug circle, on floured parchment paper.
Dust tops with more flour and roll into 10″ round. (I topped the cinnamon roll pieces with wax paper which is see-through enough for me to tell how things are looking!)
Slide parchment onto baking sheet and refrigerate until ready to assemble pie.
Toss apple slices, remaining sugar, cinnamon and the lemon juice in a large bowl.
Pour apple mixture into pie pan; invert cinnamon-roll crust on top and GENTLY peel off the parchment paper.
Pinch the crusts together; fold overhanging dough under itself and crimp as desired.
Set the pie on the hot baking sheet in the oven; bake until crust is golden and filling bubbly; approximately 50 minutes.
Some people brush the top of the pie with beaten egg before baking. I prefer to use a little melted butter. -Sharon