Behind the Apron with Mary – Apple of My Eye Cinnamon Roll Pie

Mary McCune

By Mary McCune


It’s really quite simple.  I love pie.  A lot.  In fact, I am sure many of my friends are accustomed to my “Friday Pie Day” posts throughout the past several months; a holiday I made up as an excuse for baking pie on a regular basis, and I try to celebrate at least once a month.

Luckily I was tasked with bringing three pies to a dinner this week.  In a perfect world, I would have made all three, but since it was a weekday, and I was currently in finals mode at school, I had a limited amount of time to procrastinate studying.  In an attempt to juggle work/school/life balance, I decided to buy a Marion berry cobbler and a peach pie from the Sacramento Natural Foods Co-Op and only make one pie.

I typically make my own crust from scratch, but since I was in a time crunch I ended up grabbing some pre-made refrigerated pie dough.  However, I wanted to make sure I incorporated a quirky spin to these crusts.  As you will see below, a glass pie plate is a must!

 Apple of My Eye Cinnamon Roll Pie

Difficulty Level: Requires a time investment, but the payout will be worth it.

Prep Time: 30 minutes

Bake Time: 60 minutes
Perfect for: Impressing your friends at a potluck.

Also try: Using a crumble crust, like in the recipe here




2 refrigerated pie crusts

1 tablespoon unsalted butter, melted

2 teaspoons ground cinnamon

2 teaspoons sugar

1 egg, beaten

1 tablespoon crystal sanding sugar (I found this in the baking aisle at Safeway)


7 – 8 cups apples, peeled, cored, and thinly sliced (I used 7 small Golden Delicious apples from the Co-Op)

1/4 cup sugar

1 teaspoon cinnamon



Begin by preheating your oven to 400°.

Unroll your crust on a lightly floured surface.  Then, brush the crust with melted butter and evenly sprinkle with cinnamon and sugar.  Roll the crust up tightly and slice into 1/2-inch rounds.

Press these rounds, cut side down, into a clear glass 9-inch pie plate (so you can see the cinnamon spirals while serving).  Press until flat, covering the entire pan. Make sure there are no spaces between the rolls; then brush lightly with the beaten egg.  Be careful to not use all of the egg – you will be using the rest of it to brush on the top crust.

In a large bowl, toss the apple slices with the cinnamon and sugar until evenly coated.  Then, pour the apples into the crust.



Roll out the second pie crust and start cutting out a shapes from a cookie cutter of your choice (I used a heart to pay homage to my love of pie, obviously).  Assemble the shapes in a circular setting around the pie and brush lightly with the remaining beaten egg.  Sprinkle crystal sanding sugar sparingly.


Bake the pie until the crust is golden brown and the filling is bubbly (about 50 – 60 minutes).  (My oven tends to brown things easily, so I very lightly covered the top of my pie with tin foil for most of the baking process.)

Once baked, remove form the oven and allow to cool completely on a cooling rack for at least 3 hours.


(Recipe adapted from Inspired by Charm.)


What dishes you would like to see next time?  Leave your suggestions in the comments section below!


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