Cinnamon Roll Apple Pie
User Reviews
4.7
Cinnamon Roll Apple Pie
Description
The Cinnamon Roll Apple Pie recipe involves creating a hand-rolled pastry dough made from pastry flour, salt, shortening, cold butter, ice water, and white vinegar for flakiness and structure. After chilling, the dough is rolled out into a rectangle and spread lightly with salted butter, then sprinkled with cinnamon and granulated sugar. The dough is rolled jelly-roll style and sliced, mimicking cinnamon roll layering.
The apple filling uses a generous quantity of sliced apples combined with flour, sugar, cinnamon, freshly grated nutmeg, and lemon juice to balance sweetness with bright acidity. Butter is dotted within the filling for richness. Slices of rolled cinnamon dough are arranged atop the apple filling to form the top crust, blending the texture of a cinnamon roll into the pie’s exterior.
Brushed with milk and sprinkled with coarse sugar, the crust develops a golden, slightly crisp finish when baked. The pie should cool to room temperature before slicing to set the filling. This dish combines the chewiness and spice of cinnamon rolls with the familiar comfort of apple pie.
For convenience, canned apple pie filling may substitute fresh apples when pressed for time. Calorie estimates are based on cutting the pie into eight slices. Variations in ingredient brands may affect nutritional content. This recipe is hearty and intended for sharing.
Ingredients
For the dough:
- 3 cups pastry flour
- 1 teaspoon salt
- 1/2 cup shortening
- 1/2 cup butter cold
- 1/2 cup water ice cold
- 1 tablespoon white vinegar
For the cinnamon filling:
- butter salted
- ground cinnamon
- granulated sugar
For the apple filling:
- 8 large apple about 8-10 cups of apple slices or at least 4 pounds
- ¼ cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg freshly grated
- lemon juice of half
- 2 tablespoons butter salted
For the top of the pie:
- 2 tablespoons milk 2%
- 2 tablespoons sugar coarse
Instructions
Make the pie dough:
- Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. 3 cups pastry flour, 1 teaspoon salt, 1/2 cup shortening, 1/2 cup cold butter
- Whisk the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well. 1/2 cup ice cold water, 1 tablespoon white vinegar
- Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.
- Roll out one piece of dough on a floured surface into a rectangle. The dough should be about the thickness of a regular pie dough.
- Spread a light coating of butter all over the pie crust. Then sprinkle with cinnamon and sugar. salted butter, ground cinnamon, granulated sugar
- Starting with the long end, roll up the dough jelly roll style, as if you were making cinnamon rolls. Roll the dough tightly.
- Once the dough is rolled, use a sharp knife or pastry cutter to cut the dough into slices about 1/4-1/2" thick.
- Press the cinnamon rolls flat side down into the bottom and up the sides of a 9" pie plate. Overlap and press the edges together to seal the crust.
- Roll out the other half of the dough, spread it with butter, sprinkle with cinnamon and sugar, rollup jelly roll style and slice into 1/4" thick slices just as with the other crust. Set aside while you make the apple pie filling.
Make the pie filling:
- Peel, core and slice the apples thinly. 8 large apples
- Place them in a large saucepan. Sprinkle the flour, sugar, cinnamon, nutmeg and lemon juice over the apples. Cook over medium low heat just until the apples start to soften, about 10-15 minutes. Stir several times during cooking. ¼ cup all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons ground cinnamon, ¼ teaspoon freshly grated nutmeg, Juice of half a lemon
- Pour the warm apple mixture into the pie plate. Press down on the apples so that they lay flat and don’t have much space between them. This gives a nice, thick pie! Dot the top of the apples with the butter. 2 tablespoons salted butter
- Place the cinnamon roll slices overtop the fruit filling. Don't worry about sealing the crust, but simply place the slices overtop in a pretty arrangement.
- Use a pastry brush to brush milk overtop the pie crust, which will give the crust a shine. Sprinkle coarse sugar on top of the pie crust. 2 tablespoons 2% milk, 2 tablespoons coarse sugar
- Bake at 425º Fahrenheit for 40 minutes or until the crust is golden brown and the apples are soft. If the crust is browning before you think the apples are softened, cover the edges with foil.
Notes
- Allow the pie to cool to room temperature before slicing to let the filling set.
- Apple quantity is substantial, approximately 8 large apples or 4 pounds, yielding a generous filling.
- A shortcut option is to use canned apple pie filling instead of fresh apples.
- Calorie counts are estimates based on eight slices and can vary by ingredient brand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 82g | 27% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 38mg | 13% |
| Sodium | 422mg | 18% |
| Potassium | 363mg | 8% |
| Fiber | 9g | 36% |
| Sugar | 41g | 82% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 8mg | 9% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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