Cinnamon Roll Apple Pie

Apple Pie with Cinnamon Roll Crust

Crust:

• • 2 1/2 cups all-purpose flour

  • 1 tablespoon granulated sugar

  • 1 teaspoon coarse Kosher salt

  • 1 cup (2 sticks) cold unsalted butter, diced

  • 4 tablespoons cold whole milk

  • 1 egg yolk

  • 1 teaspoon apple cider vinegar

Cinnamon Swirl:

• • 2 tablespoons melted butter

  • 1 tablespoon granulated sugar

  • 2 tablespoons brown sugar

  • cinnamon

Filling:

• • 8 Granny Smith apples, peeled, cored and thinly sliced (1/8 inch thick)

  • 1 tablespoon lemon juice

  • 1/2 cup brown sugar

  • 1/4 cup white granulated sugar

  • 1 teaspoon cinnamon

  • pinch nutmeg

  • 4 tablespoons all-purpose flour

Preheat the oven to 450.

Make the Dough:

In a bowl, combine the flour, sugar and salt. Use a pastry cutter to cut the butter into the flour mixture until the butter is the size of peas. Whisk together the milk, egg yolk and vinegar; drizzle over the flour/butter and then use your hands to bring the dough together; it should be just moistened enough to barely hold together.

Divide the dough into two equal parts, flatten into round disks, wrap each portion with plastic wrap, and then refrigerate for 10-15 minutes before rolling out.

On a floured surface, roll out one portion of dough to approximately 1/4 inch thick. Fit into a deep-dish pie pan and trim the edge. Refrigerate until ready to use.

Roll out the other portion into a rectangle, about 1/4 inch thick, measuring approximately 14 by 10 inches. Brush with the melted butter, sprinkle with the sugars, and sprinkle generously with cinnamon. Roll the dough up into a log so that you have a roll that's 12 inches long; seal the edge with a little water to get it to stick. Use a sharp knife to cut 1/4 inch slices. Place the slices on parchment paper. Freeze for 30 minutes.

Make the Filling:

Peel, core and thinly slice all the apples and place in a large bowl. Sprinkle with the lemon juice, brown sugar, white sugar, cinnamon, nutmeg and 2 tablespoons flour and toss to coat every slice in the mixture.

Sprinkle the remaining 2 tablespoons flour over the bottom of the crust in the pie pan (to prevent it from becoming soggy). Pile the apples into the crust, making the surface as flat as possible. Arrange the cinnamon roll slices over the apples. Sprinkle with granulated sugar.

Bake the Pie:

Place the pie on a foil-lined baking sheet. Bake at 450 for 20 minutes, then reduce the temperature to 375 and bake for another 45-60 minutes, or until the juices bubble and thicken. Be sure to cover the pie with foil once it is browned enough, to prevent over-browning.

Cool pie completely on a wire rack before cutting.

Yields 8-10 servings.

Recipe from Curly Girl Kitchen