Easiest pie crust in the whole world. And so pretty!
Preheat oven to 450 degrees.
Crust: 2 refigerated cans ready-to-bake cinnamon rolls, any brand
Use deep pie pan. Butter pan. Open refrigerated can of cinnamon rolls. Press one roll in center and five in circle around it. Flatten with hand so they all touch each other and all spaces are filled in. Will be quite thin. Unroll two rolls and line the sides of pie pan, flattening to same width as the bottom.
Filling:
5 cups apples (Jonathan or Granny Smith)
1/2 c packed light brown sugar
1/2 c sugar
1/4 c all-purposeflour
1 Tsp cinnamon
1/4 Tsp nutmeg
1/4 Tsp salt
1 Tbsp lemon juice
1 Tsp vanilla
4 Tbsp heavy cream
4 Tbsp butter
Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
Streusel Topping
1/2 c all-purpose flour
2 Tbsp brown sugar
2 Tbsp granulated sugar
3 Tbsp butter
3 ozs toffee bits
Streusel Topping:
Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Cover entire pie with foil. Bake for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes longer.
That looks so tasty!
So is the pie crust cooked first?
Nope. I placed the filling on raw dough before cooking.
[…] worried that it would be too sweet, so I adapted the recipe I found to account for this. I used this recipe from a blog called “From the Lilypad” as a starting point. The result was nothing short […]
The topping instructions say to mix the flour and sugar but where is the sugar measurements? Thanks!
Very good question. I just toss it in so I completely neglected to add it to the menu. I have added the 2 Tbsp of brown, and 2 Tbsp of granulated sugar to the recipe. Thank you for bringing that to my attention!
Wonderful, thank you! I would have just guesstimated and I’m sure it would have been fine but I thought I’d ask just in case it was way more than I would face guessed!
Thank you, I’ve had this recipe saved for a while but finally just actually read it carefully to make this weekend!!
Thanks so much!!!
my pies are baking now do i have to refrigeratethem for the evening?
What a hit this was! I had no apples, so made a pumpkin filling instead, doubled the recipe and took it to church for coffee hour – so many compliments and requests for the recipe! I love the idea of cinnamon roll crusts!
Isn’t it fun? And so easy!