Cinnamon Roll Crust & Apple Pie

This Thanksgiving, I decided to try something new for my Apple Pie. Instead of a traditional crust, I decided to try a cinnamon roll crust. I simply purchased a roll of cinnamon rolls in the refrigerated section of the grocery story. Then I took each roll and sliced it into thin slices and covered a bottom of a pie pan, mashing slices together to achieve a solid crust.

I first baked the crust according to the cinnamon roll package directions, which came out perfect. However, most Apple Pies have to bake for about 45 minutes to 1 hour, and with the crust already golden brown, I knew the crust would burn once filled with the apple goodness and put back into the oven. So I did a do over.

Since it was just four of us for Thanksgiving, and I had only one pack of cinnamon rolls left, I decided to bake a mini Apple Pie. I did the same as before, by making the crust out of slices of cinnamon roll, but in a small iron skillet this time. I made my filling and placed in the cinnamon roll dough crust (not pre-baked this time). Then with the extra cinnamon rolls, I created a top crust over the pie, leaving plenty of holes in the top for the pie to breathe.

The pie came out and it was delicious! However, I did miss the crunch and flakiness of a regular pie crust. It's definitely a toss up between the two. So I thought of another recipe I will try soon that would be a regular pie crust with a cinnamon roll mixture crumble on top, now that sounds just perfect!

Apple Pie by Stacey McAdams

Filling:

• 1 Tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• Dash salt
• 3 1/2 cups peel, chopped cooking apples (I use a sweet apple and cut them the day ahead of time and allow them to marinate overnight in orange juice; the orange juice keeps them from turning brown and give the pie an unique flavor)
• 1 cup apple butter (apple sauce can be substituted)
• 1 Tablespoon lemon
• 2 Tablespoons butter, chopped into small pieces

Crust: One of your choosing, either a regular or cinnamon roll crust.

Directions:

1. Prehead oven to 350 degrees F.
2. Fill desired pie pan with crust.
3. Combine flour, cinnamon, salt, apples, apple butter, lemon and butter in a bowl. Stir until combined thoroughly. Spoon mixture into pie crust.
4. Arrange top crust as desired, whether with a regular or cinnamon roll crust.
5. Bake for 45 minutes or until pie is bubbly. If crust begins to darken too much, place tin foil over pie to prevent crust for burning.
6. Enjoy!