Cinnamon Roll Apple Pie
This Cinnamon Roll Apple Pie Recipe is easy to make from scratch with a homemade cinnamon roll pie crust and a sweet homemade apple pie filling.
Servings: 8 slices
Ingredients
Apple Pie Filling
- 6 cups Honeycrisp apples (about 5 large apples) peeled, cored, and sliced
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 cup light brown sugar packed
Pie Crust
- 2 1/2 cups all-purpose flour divided
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter cold and cubed
- 6 - 8 tablespoons ice cold water
Crust Filling
- 1/2 tablespoon all-purpose flour
- 1 tablespoons ground cinnamon
- 3 tablespoons granulated sugar
- 3 tablespoons butter melted and divided
Instructions
Apple Pie Filling
- In a large bowl, add in the 3 tablespoons all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1/8 teaspoon ground nutmeg, and 1/4 cup light brown sugar. Stir to combine.
- Add in the sliced 6 cups Honeycrisp apples (about 5 large apples) and stir with a spatula until the apples are coated and the dry ingredients are evenly distributed.
- Microwave the filling for 3 minutes. Stir and microwave for an additional 3 minutes. Stir and let cool. This will help see how much juice the apple filling will make and also with the apples shrinking.
Crust
- Preheat the oven to 375 degrees F. Spray a 9-inch pie plate (not deep dish) with nonstick baking spray.
- In a food processor, add 1 and 1/2 cups of all-purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar. Using a dough blade, pulse until combined.
- Add in the cubed 1 cup unsalted butter and pulse with a dough blade until the butter is cut into pea-sized bits and the flour has a yellow tint to it.
- Add in the remaining 1 cup of all-purpose flour and pulse 10-15 times to mix the flour well. The mixture should look crumbly and coarse.
- Dump the flour mixture into a large bowl and add in 6 tablespoons of ice cold water. Mix with a spoon thoroughly. Pinch the dough and if it stays together, it's ready! If you pinch the dough and it falls apart, add 1 to 2 more tablespoons of ice cold water.
- Knead the dough inside the bowl until the dough comes together and forms a ball.
- Cut the dough into two equal pieces and form them into discs.
- Dust your work surface with flour.
- Place half of the dough on the floured surface and sprinkle additional flour on the dough.
- Roll the dough out to a 9x15 inch rectangle.
Crust Filling
- In a small bowl, add the 1/2 tablespoon all-purpose flour, 1 tablespoons ground cinnamon, and 3 tablespoons granulated sugar. Stir to combine.
- Brush 1 1/2 tablespoons of melted butter on top of the dough.
- Sprinkle half of the cinnamon sugar on top of the buttered pie crust. Be sure to get to the edges and not leave any bare spots.
- Beginning rolling from the long side. Roll tightly, but carefully so the crust doesn’t tear. When you get to the edge, dampen it with water and gently press it into the cinnamon roll pie crust. Gently press both ends so they’re no longer jagged.
- Using a knife or dental floss, slice the roll of cinnamon roll pie crust into 1/4 inch slices.
- Begin pressing the slices into the bottom of the prepared pie plate. Make sure there are no holes in between each flattened pie crust cinnamon roll. If there are, press the dough together to cover the hole. Set aside.
- Roll the second half of the pie crust out to the 9x15 inch rectangle.
- Repeat coating with the remaining 1 1/2 tablespoons of melted butter, and remaining cinnamon sugar.
- Repeat the process of rolling up the pie crust and slicing it into 1/4 inch slices.
- Scoop the apple pie filling into the pie plate that’s been lined with the cinnamon roll crust. Pour the juice on top of the apples.
- Set the slices of cinnamon roll crust from the second roll on top of the apple pie filling. I didn’t overlap them.
- Place the pie on a sheet pan with raised edges just in case there’s any spillage.
- Place in the preheated oven and bake for 1 hour until the apple pie filling is bubbly.
- Remove from the oven and let cool.
- Cut and serve. Top with whipped cream.
Notes
Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 497kcal | Carbohydrates: 59g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 72mg | Sodium: 337mg | Potassium: 158mg | Fiber: 4g | Sugar: 23g | Vitamin A: 891IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg
