Cinnamon Roll Dutch Apple Pie
For the crust:
1 Pillsbury refrigerated pie crust
1 Tbsp. unsalted butter, melted
2 tsp. ground cinnamon
egg wash (1 egg beaten with 1 tsp. water)
For the pie:
7 to 8 C peeled, cored and thinly sliced small Granny Smith apples
1 stick unsalted butter, room temperature
1 C Gold Medal unbleached all-purpose flour
1 C light brown sugar
granulated sugar, for sprinkling
For the icing:
1/2 C powdered sugar
1/4 tsp. vanilla
1/4 tsp. ground cinnamon
2 tsp. milk
Directions:
Preheat oven to 400 degrees. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2 inch rounds, like miniature cinnamon rolls.
Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash.
Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.
Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.
In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or Ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooked pie.
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