Name: Cinnamon Roll Apple Pie
Total time: 55 min
Ingredients: 2 store bought or homemade 9 inch pie crusts; 2 tbsp of butter; 4 tsp of ground cinnamon; 2 tsp of brown sugar; 2 cans of apple pie filling or homemade; 1 egg for egg wash; 2 tbsps of sugar mixed with cinnamon for sprinkling

Ingredients

Scale

2 store bought or homemade 9 inch pie crusts
2 tbsp of butter
4 tsp of ground cinnamon
2 tsp of brown sugar
2 cans of apple pie filling or homemade
1 egg for egg wash
2 tbsps of sugar mixed with cinnamon for sprinkling

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Instructions

Preheat the oven to 400°F
Lay 1 pie crust into greased pie plate. Press firmly against the side and bottom of the pie plate. Use a fork to pierce the crust gently all over the bottom and up the sides of the pie and then refrigerate.
On a lightly floured surface roll the other piecrust into a rectangle shape and brush with the melted butter, sprinkle with the sugar and the cinnamon mixture, and start to tightly roll into a log. Refrigerate for about 15 minutes to make sure it holds together when cutting.
Remove the pie from the fridge and fill it with the apple pie filling. Now cut the dough log (I always recommend using floors or thread instead of a knife! Unfortunately, I couldn’t find mine, but a knife worked just fine too.
Arrange cinnamon roll slices over the apple mixture, brush the pie crust edges and the slices with egg wash and sprinkle with sugar.
Bake for 15 minutes then reduce the temperature to 350°F, place a crust ring (or aluminum foil) on the pie to prevent it from burning, and bake for another 40 minutes.

Category: Dessert