If you like apple pie & cinnamon rolls, you will love this fusion! What could be better than a hot apple pie with a CINNAMON ROLL crust topped with a heaping scoop of vanilla ice cream 🍨 Surprise your guests during the holidays with this delicious, decadent pie! It’s sure to be a crowd pleaser! 🥧

Crust Ingredients:

1 refrigerated rollout pie crust

1/2 cup white sugar

1/2 cup cinnamon

1/4 melted butter

Pie Filling:

6-7 large green apples (tart works best for this pie)

1-2 tablespoons fresh lemon juice

1/2 cup white sugar

1 tablespoon cinnamon

2 teaspoons nutmeg

2 teaspoons apple pie spice

1 tablespoon cornstarch (thickening agent)

1/4 cup butter

Crumble:

1 cup flour

1 cup old fashioned rolled oats

1/2 cup firmly packed light brown sugar

1/4 cup white sugar

1 tablespoon cinnamon

1-2 teaspoons nutmeg

Pinch of salt

1 stick COLD butter, cut into small cubes

To Make Crust:

Rollout pie dough on a lightly flour surface

Brush the dough with melted butter

Mix together cinnamon & sugar in a small bowl

Generously sprinkle cinnamon & sugar mixture over dough

Tightly rollup your dough

Slice 1/2 inch thick coins

Assemble your mini cinnamon rolls close together on a large sheet of wax paper until you have formed a round shape (does not have to be perfect)

Place another large sheet of wax paper on top of your cinnamon rolls

Using a rolling pin, roll out your dough until you have a large bottom crust

Assemble in a pie dish & trim edges if needed. Refrigerate until you are ready to assemble your pie.

Pie Filling:

Peel & core apples then slice into 1/2 inch quarters & place in a large bowl

Add lemon juice to apples & toss together. This will prevent apples from browning.

Pour sugar over apples & mix until well combined

In a separate bowl mix together spices & cornstarch & set aside

In a large skillet, melt butter over medium heat

Add your apple mixture to the pan & stir until sugar dissolves (about 2 minutes)

Reduce heat to low & simmer 5-7 minutes (apples should be slightly softened. Don’t over cook or you’ll end up with applesauce pie)

Strain apples using a colander & transfer to a bowl. Be sure to reserve juice

Transfer juice back to pan and simmer on medium heat (stirring periodically) until juice has thickened into a caramel sauce (about 10 minutes)

Pour caramel sauce over apples

Add spice & cornstarch mixture to apples & combine well

To Make Crumble:

In a large mixing bowl combine flour, oats, sugars, spices & pinch of salt.

Begin adding in your cold cubes of butter a few at a time and gently combine with dry ingredients using a pastry cutter or large fork

The crumble should be moist and loose

Pie Assembly:

Preheat oven to 350

Scoop apple pie filling into your cinnamon roll crust

At this step I recommend foiling the edges to prevent burning

Sprinkle your crumble over your pie filling until pie is completely covered

Bake at 350 for 45-50 minutes until your crumble is golden & bubbly. Note: remove foil from edges 5-10 minutes before the end of bake time. Another tip, lining the bottom of your oven with foil will help catch the juices that will most definitely spill over.

Allow 10-15 minutes for the pie to cool & set

Serve with a scoop of vanilla ice cream & a drizzle with caramel sauce!

Enjoy!

Baker’s Note: Skip the crumble and use a second layer of pie dough to create more mini cinnamon rolls. Use the mini cinnamon rolls to cover your pie 🥧