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

mary_mccune

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

 

Ingredients

Crust:

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)

Pie:

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

 

Instructions

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.

 

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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.

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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.

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(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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