Cinnamon Roll Apple Pie
developed & tested by:
This cinnamon roll apple pie is made with fresh apples that get thickened on the stove, and buttery, flaky pie crust that's made up of dozens of mini cinnamon rolls.
Equipment
Ingredients
Cinnamon Roll Crust
- 1 cup unsalted butter, cold in the fridge (2 sticks)
- 2½ cups all purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt (use table salt or fine sea salt)
- ½ cup ice water, divided (kept cold in the fridge)
- 1 egg (for the egg wash)
Cinnamon Sugar Filling
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 Tablespoon cinnamon
- ¼ teaspoon salt
- 4 Tablespoons unsalted butter, softened to room temperature
Apple Pie Filling
- 1 Tablespoon unsalted butter
- 2 pounds apples, peeled, cored and chopped into ½-inch pieces (about 2-3 large or 4-5 medium)
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt (use table salt or fine sea salt)
- ¼ cup brown sugar
- 1 Tablespoon water
- 1 Tablespoon cornstarch
Instructions
Prepare the Pie Dough
- Cut the butter sticks into ½-inch cubes and store them in the fridge.
- In a food processor, pulse together the flour, sugar, cinnamon, and salt to combine them.
- Add the cold, cubed butter to the food processor and pulse until the butter chunks are broken into smaller pieces, with none looking bigger than a pea (about 10 pulses).
- Add ¼ cup of the ice water and pulse again until the dough starts to bind together and form small lumps. If it’s too dry after 10 pulses, add another tablespoon of ice water and pulse a few more times. The dough should hold its shape when squeezed in the palm of your hand.
- Dump out the dough on your counter, divide it in half, and press it into two large discs. Wrap each dough disc individually in plastic cling wrap and refrigerate for at least 1 hour, or up to 3 days.
Prepare the Apple Filling
- In a large saucepan or pot on medium heat, melt the butter. Add the chopped apple, brown sugar, cinnamon, nutmeg, cloves and salt. Cook, stirring occasionally until the apples begin to soften after about 15 minutes. Then bring to a boil on medium-high heat.
- In a small bowl, mix the cornstarch and water, then add that into the apples, and boil for 1 minute to activate the cornstarch. Set the apple pie filling aside to cool and thicken.
Shape the Pie Crust
- Grease a 9-inch pie pan and set aside.
- Prepare the cinnamon sugar filling by combining the brown sugar, granulated sugar, cinnamon, and salt in a bowl. Set aside.
- On a lightly floured surface, roll out one disc of pie crust to a rectangle about 12-in by 14-in (30cm by 35cm).
- Spread half of the softened butter (2 tablespoons) evenly over the pie crust. Then sprinkle half of the cinnamon sugar (about ¼ cup) on top & gently press it down with your hands.
- Starting from a longer edge, gently roll up the pie crust into a log. Wrap it tightly in plastic wrap, transfer it onto a cutting board or baking sheet, then place it in the fridge for at least 20 minutes so the butter can chill and harden.
- Repeat rolling out, filling, and rolling up the second disc of dough, using up the remaining softened butter and cinnamon sugar filling. Transfer that one to the fridge to also chill.
- Bottom Crust: Remove the first log of dough from the fridge & slice into ¼-inch thick rounds (like tiny cinnamon rolls). Arrange the rounds in your greased pie pan, gently pressing them together at the edges along the bottom and up the sides of the dish. Cover with plastic wrap and transfer to the fridge.
- Top Crust: Repeat slicing the second log of dough into ¼-inch thick rounds. Arrange these in a circle on a large piece of parchment paper. Cover with another piece of parchment paper, then use a rolling pin to gently roll them so all the mini cinnamon rolls stick together. Transfer to the freezer so it doesn’t fall apart when you place it on top of the pie.
If the crust is too firm to roll straight from the fridge, let it sit out for about 5-10 minutes at room temp to soften just enough so you can roll it out.
Assemble and Bake the Pie
- Preheat the oven to 425°F (218°C). Prep the egg wash by mixing one egg with one tablespoon of water, set aside.
- Remove the pie dish from the fridge & fill with the cooled apple filling.
- Remove the top crust from the freezer and carefully place it on top of the apple filling. Trim off any edges that hang over the rim of the pie pan with a knife.
- Brush the top crust with the egg wash, then cut five 2-inch (5cm) vent holes into the top crust.
- Bake the pie on the center rack at 425°F for 15 minutes, then lower the oven temp to 375°F and bake for another 25 to 35 minutes, until the crust is golden brown. Let the pie cool completely before slicing.
Notes
- Apples: The best apples for baking stay firm & don't become mushy, including Granny Smith, Honeycrisp, Braeburn, Jonagold, and Fuji. And I recommend dicing your apples smaller than you think you need to, since big chunks make the dough difficult to roll.
- Cinnamon Roll Crust: It’s important to keep the crust cold throughout this whole process, because if the butter melts, you’ll lose the flaky, tender texture. However, it does help to let it come to room temperature as you arrange all the spirals, which makes it easier to press them all together into one giant crust in the dish and then for the top. If there are any gaps, they could unravel in the oven or when you slice the pie.
- Storing & Reheating: Store fully cooled pie wrapped in foil in the fridge for a few days. To warm leftover pie slices, wrap them in foil and pop them in the oven at 350F for 5-10 minutes.
Nutrition
Serving: 1 slice (of 12)Calories: 381kcalCarbohydrates: 47gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 303mgPotassium: 137mgFiber: 3gSugar: 23gVitamin A: 683IUVitamin C: 4mgCalcium: 36mgIron: 2mg
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