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Cinnamon Roll Apple Pie Recipe

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3.9 from 7 reviews

A delectable Cinnamon Roll Apple Pie combining tender spiced apple filling with a buttery shortcrust base and a sweet, cinnamon roll-inspired top. This visually stunning dessert blends the comforting flavors of cinnamon rolls with the classic charm of apple pie, perfect for sharing with family and friends.

  • Total Time: 2 hours 10 minutes (including chilling and cooling time)
  • Yield: 10 servings

Ingredients

Apple Filling

  • ~8 medium-size apples (cored and peeled, approx. 720g)
  • 1/2 cup (100g) granulated sugar
  • 2 1/2 tablespoons (20g) cornstarch
  • 1 tablespoon (15g) lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg

Pie Crust

  • 3 sheets shortcrust pastry (thawed but chilled)

Cinnamon Roll Topping

  • 1/3 cup (65g) packed brown sugar
  • 3 tablespoons (45g) vegan butter (softened)
  • 2 teaspoons ground cinnamon
  • 1 tablespoon (20g) maple syrup
  • Demerara sugar (for sprinkling)

Instructions

  1. Par-cook the apples: Slice the peeled and cored apples into ½ cm (¼ inch) thick slices. In a large saucepan, combine the apple slices with granulated sugar, cornstarch, lemon juice, ground cinnamon, and nutmeg. Cook over medium-high heat for about 7 minutes, stirring occasionally, until the apples soften slightly. Remove from heat and refrigerate to cool.
  2. Prepare the pie shell: Place one sheet of shortcrust pastry into a 23cm (9-inch) pie dish with about 4cm (1.5 inch) deep sides. If needed, add up to half a sheet more to fully cover the dish. Trim any excess pastry and tuck under edges, crimping for a decorative finish. Chill the pie shell in the fridge until ready.
  3. Make the cinnamon roll topping: In a small bowl, mix the brown sugar, softened vegan butter, and ground cinnamon until smooth and spreadable. Spread this mixture evenly over the remaining 1 ½ sheets of pastry. Roll the pastry tightly into a log and slice into approximately ½ cm (¼ inch) thick cinnamon rolls. If the dough is too soft to slice cleanly, wrap tightly and chill in fridge or freezer until firm.
  4. Assemble the pie: Fill the prepared pie shell with the cooled apples, packing them closely together. Pour any excess juice over the filling. Arrange the cinnamon roll slices on top of the apples in a concentric or desired pattern. Refrigerate the assembled pie to firm up the topping before baking.
  5. Bake the pie: Preheat the oven to 200°C (390°F). Lightly brush the cinnamon rolls topping with maple syrup and sprinkle with demerara sugar. Place the pie in the lower third of the oven and bake for 20 minutes. If the pie is very full, place a baking sheet on the bottom rack to catch drips. Then reduce the oven temperature to 180°C (355°F) and bake for an additional 40-50 minutes until the filling bubbles and the top is golden. If the top browns too quickly, tent loosely with aluminum foil to prevent burning.
  6. Cool and serve: Remove the baked pie from the oven and place on a cooling rack. Let it cool for at least 3 hours so the filling can set properly before slicing and serving.

Notes

  • Note 1: Approximately 720g of peeled, cored apples equates to about 8 medium apples.
  • Note 2: Ensure the cinnamon roll topping mixture is smooth and spreadable for easy rolling.
  • Note 3: Chilling the assembled pie before baking helps set the cinnamon roll topping and improves texture.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://avascooking.com/cinnamon-roll-apple-pie-recipe/