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Cinnamon Roll Apple Pie

TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD: 8 servings.
Apples and cinnamon go together like peanut butter and jelly. It's no wonder my kids love this scrumptious cinnamon roll apple pie recipe that uses a shortcut ingredient 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

  • 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.

Nutrition Facts

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

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