This recipe is a warm apple pie with loads of cinnamon in both the crust as well as the apple filling, and then its topped off with a graham cracker crumble! I found this recipe on the Pillsbury website which uses their cinnamon buns as the crust for this wonderful dutch apple pie. I actually ended up modifying the recipe a little bit by both accident, and by incorporating graham crackers into the topping.
I accidentally bought the wrong type of Pillsbury cinnamon rolls. I purchased the Pillsbury Grandes which are a Cinnabon knock off instead of the Pillsbury cinnamon rolls the recipe calls for. But I figured what the hay...they are all made with the same dough and cinnamon so what I bought should work just fine. Secondly, I had some crushed graham crackers that I wanted to use, so I mixed them in with the flour and butter for the crumble topping.
To make the topping I used...
1 cup crushed graham crackers
1/2 cup softened butter
1/2 cup flour
1 cup packed brown sugar
For the filling...
6 medium size Granny Smith apples, peeled, cored and thinly sliced
4-6 T. lemon juice
1 cup sugar
1/4 c. all-purpose flour
1 tsp nutmeg
1 tap cinnamon
For the crust...
1 can of Pillsbury refrigerated cinnamon rolls with icing.
What you need to do...
Mix all crumble ingredients together and blend with pastry blender or forks until everything is coated with butter and large clumps form. Place in refrigerator.
Open can of cinnamon rolls and remove them from the can. Also remove the can of frosting and place it in the frig until later. Press rolls into an ungreased deep dish pie plate using your fingers and the palms of your hands until the bottom and sides are covered with the dough. (You may want to slightly grease your hands with some butter or oil before working with the dough. This will help to prevent sticking.) Set dish aside.
Next mix together all the filling ingredients and then pour apple mixture into the crust and top with the crumble mixture. Bake in oven heated to 375 degrees F for 55 minutes to an hour depending on your oven. Also make sure to protect the edge of the pie from burning by wrapping it with strips of aluminum foil. Let cool on wire rack for one hour. Before serving, take the frosting from the cinnamon buns and heat in a microwavable safe bowl for 10-15 seconds, then drizzle over the entire pie or over individual slices.
This apple pie would also be absolutely delicious served with vanilla ice cream and caramel topping!
This is truly a wonderful fall dessert!
Hint...when baking any fruit pie, place a jelly roll pan lined with aluminum foil and place it on the rack directly under your pie. This way if the fruit begins to bubble over it will land on the jelly roll pan below, and not drip onto the bottom of your oven and burn.
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