Fr. Apple Pie With Cinnamon Roll Crust

French Apple Pie With Cinnamon Roll Crust is fantastic. So easy to make with just a tube of cinnamon rolls, a can of apple pie filling, pecans, and a few other ingredients. You will be a huge hit if you make this for your family or take it for pot luck.

French Apple Pie With Cinnamon Roll Crust

This pie was delicious. We had it on Thanksgiving and it was a huge hit. I had been thinking about making an apple pie and couldn't decide what kind of crust to do. After researching several different recipes, the cinnamon roll crust was the winner.  This is the first pie I've shared that isn't a no-bake. In the past I have shared some great pies EASY NO BAKE BANANA CREAM PIE !, The Best No-Bake Cherry Cheese- Cake ! ,Millionaire Pie   all delicious -give them a try.

My husband loves apple pie and I felt bad making it when he isn't eating sugar. Luckily he also loves carrot cake and his very thoughtful daughter made him a keto version. However, I have never been a huge fan of regular apple pie but adding the pecans and using the cinnamon roll crust, was a complete game-changer.

This recipe is made with pie filling, but of course, if you are feeling ambitious, you could use fresh apples and make your own filling. I'm kinda famous for taking short cuts because anything  I can do to save 15 minutes or a half hr is awesome.

How To Make French Apple Pie With Cinnamon Roll Crust :

INGREDIENTS  Needed:

• Refrigerated Cinnamon Rolls -(I used Pillsbury)
• All-purpose flour
• Brown sugar
•  Ground cinnamon
• Cold Butter
• Chopped Pecans
• Apple  Pie Filling

Instructions For Making The Pie :

1. Pre-heat oven
2.  Separate dough into 8 rolls, and place cinnamon side up on the counter, or a tray. Let stand at room temperature 10 minutes.
3. In a medium bowl, mix flour, brown sugar and cinnamon. Cut in cold butter using a fork or pastry blender until crumbly. Stir in pecans; set aside.
4. Press and flatten each roll into 3 ½-inch round. In ungreased 9-inch pie plate, place 1 roll in the center; surround with the remaining 7 rolls. Pat and press to stretch the dough to cover the bottom and side of the pie plate. Make sure there are no holes between the flattened rolls. Bake 10 minutes.
5. Spoon pie filling in the center of cinnamon roll crust; top evenly with streusel. Bake 20 to 23 minutes or until edges of crust and topping are golden brown. Cover edges of crust with strips of foil or a crust shield during the last 5 to 8 minutes of baking, if necessary, to prevent excessive browning. Cool 1 hour.

If you chose to use the icing that comes with the cinnamon rolls, microwave, and drip over cooled pie. However, I chose to leave it off

This recipe  is a slightly revised version of one found at pillsbury.com/recipes/cinnamon-roll-dutch-apple-pie

Crust

 

Pie Filling

Crumb Topping

Ready For The Oven

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