CINNAMON ROLL APPLE CREAM PIE

Cinnamon Roll Apple Cream Pie image

Provided by Carolynne Grogan

Categories Pies

Time 1h30m

Number Of Ingredients 21

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1/2 c sugar
1/2 c milk
1/2 c heavy cream
4 Tbsp butter, unsalted
2 Tbsp cornstarch
2 Tbsp milk
1 tsp vanilla extract
APPLE FILLING
4-5 medium granny smith apples , peeled, cored, and thinly sliced
CINNAMON ROLL CRUST
1 pkg double crust pie pastry
1 Tbsp flour
2-3 Tbsp butter, softened
1/4 c sugar
1-2 Tbsp ground cinnamon
1 egg beaten
GLAZE
1/2 c powdered sugar
1 Tbsp milk
splash of vanilla
1 Tbsp butter, softened

Steps:

1. Preheat oven to 400 To prepare cream: In a medium saucepan, over medium heat combine first 4 ingredients. Cook stirring until butter is melted. Whisk next 3 ingredients together and pour into milk/sugar mixture. Continue cooking and stirring until mixture thickens, then remove from heat and allow to cool slightly.
2. Take one pie crust and lay out on piece of wax paper, roll it out slightly. Spread 2-3 tablespoons of soft butter over crust. Sprinkle 1/4 cup sugar and 1-2 tablespoons of cinnamon. Roll up lengthwise, seal edge and gently squeeze the roll with your hands. Slice into thin cinnamon rolls and lightly flatten each roll with the palm of your hands.
3. For Apple Filling Combine 4-5 peeled and thinly sliced apples with 1 tablespoon flour. Set aside.
4. Assemble Pie Place 2nd crust into lightly grease pie pan. Spread the cream filling, then top with the floured apples. If desired, sprinkle a little sugar, cinnamon and a pat or two of butter over apples. Place the little cinnamon rolls over the apples, covering the surface of the pie. Brush the cinnamon rolls with the beaten egg.
5. Bake at 400 for 35-40 minutes until golden brown. Cool on wire rack 45 minutes. Drizzle the glaze over cooled pie and then wait at least one more hour before slicing and serving. Enjoy!