Cinnamon Swirl Apple Pie Recipe

3.5 3 3
Cinnamon Swirl Apple Pie Recipe
Cinnamon Swirl Apple Pie Recipe photo by Taste of Home
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Cinnamon Swirl Apple Pie Recipe

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3.5 3 3
Publisher Photo
Apples and cinnamon go together like peanut butter and jelly. It's no wonder my kids love this scrumptious pie that uses refrigerated cinnamon rolls to make a deliciously fun crust. —Barbara Curran, Lebanon, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
  • FILLING:
  • 5 cups thinly sliced peeled tart apples (about 5 medium)
  • 2 tablespoons lemon juice
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 1/3 cup graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cold butter

Directions

Preheat oven to 400°. Refrigerate icing from cinnamon rolls. Separate cinnamon rolls; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 7-9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°.
For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon and nutmeg. Add to apple mixture; toss to coat. Pour filling into prepared crust.
For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Cover top loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie. Yield: 8 servings.

Test Kitchen Tips
  • Prepared cinnamon rolls make this crust super easy, but if you don't dig them, a single-crust refrigerated pie pastry works well, too. Just roll out, flute as usual and pre-bake for 10 minutes or so until set.
  • Let the rolls sit for a few minutes after you've opened them to warm them up a tad and make them easier to press into the pie plate.
  • Don't skip pre-baking: It gives the juicy apples a sturdy place to land and prevents the crust from getting soggy.
  • Amp up the cinnamon by adding a little to the frosting.
  • Originally published as Cinnamon Swirl Apple Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p118

    • 1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
    • FILLING:
    • 5 cups thinly sliced peeled tart apples (about 5 medium)
    • 2 tablespoons lemon juice
    • 3/4 cup sugar
    • 1/4 cup all-purpose flour
    • 3/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • TOPPING:
    • 1/3 cup graham cracker crumbs
    • 1/3 cup packed brown sugar
    • 3 tablespoons all-purpose flour
    • 3 tablespoons cold butter
    1. Preheat oven to 400°. Refrigerate icing from cinnamon rolls. Separate cinnamon rolls; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 7-9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°.
    2. For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon and nutmeg. Add to apple mixture; toss to coat. Pour filling into prepared crust.
    3. For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Cover top loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
    4. Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie. Yield: 8 servings.

    Test Kitchen Tips
  • Prepared cinnamon rolls make this crust super easy, but if you don't dig them, a single-crust refrigerated pie pastry works well, too. Just roll out, flute as usual and pre-bake for 10 minutes or so until set.
  • Let the rolls sit for a few minutes after you've opened them to warm them up a tad and make them easier to press into the pie plate.
  • Don't skip pre-baking: It gives the juicy apples a sturdy place to land and prevents the crust from getting soggy.
  • Amp up the cinnamon by adding a little to the frosting.
  • Originally published as Cinnamon Swirl Apple Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p118

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    Reviews forCinnamon Swirl Apple Pie

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    MY REVIEW
    Missbrea User ID: 5714776 242576
    Reviewed Jan. 25, 2016

    "This pie was really good and my family loved it! Made exactly as written, except I only had 1 Tbsp of lemon juice so that is all I used. Out of the oven, I thought it looked like too much liquid but when I cut into it for our dessert tonight (a few hrs later) it was perfect - the pie pieces stayed intact as I cut & placed them onto the plates! Thank you very much for this recipe :)"

    MY REVIEW
    Srjr111 User ID: 8162463 242479
    Reviewed Jan. 24, 2016

    "Adriennemrushing: The person who submitted the recipe has tried it & her family likes it. You can tell by the ingredients whether or not it's for you."

    MY REVIEW
    Jaf7kds User ID: 7563455 242462
    Reviewed Jan. 24, 2016

    "This pie was way too sweet. Would have been better with a plain pie crust"

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