Cinnamon Swirl Apple Pie

Name: Cinnamon Swirl Apple Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8 servings.
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

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

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.

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.

Nutrition Facts

1 piece: 369 calories, 10g fat (4g saturated fat), 11mg cholesterol, 399mg sodium, 69g carbohydrate (45g sugars, 2g fiber), 3g protein.

Originally published as Cinnamon Swirl Dutch Apple Pie in Holiday & Celebrations Cookbook 2015

Reviews

My Review

Click stars to rate

Average Rating:

Missbrea

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 :)
Srjr111

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.
Jaf7kds

Jan 24, 2016

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