French Apple Pie With Cinnamon Roll Crust
Cinnamon Rolls, Apples ,pecans , cinnamon
Equipment
- OVEN
Ingredients
- 1 Tube Refrigerated Cinnamon Rolls I used Pillsbury
- ¼ Cup All-Purpose Flour
- ½ Cup Brown Sugar
- ¼ teaspoon Ground Cinnamon
- 3 tablespoon Cold Butter
- ¼ Cup Pecans
- 1 Can 21 oz Apple Pie Filling
Instructions
- Pre-heat Oven to 350°
- Separate dough into 8 rolls, and place cinnamon side up on the counter, or a tray. Let stand at room temperature 10 minutes
- In a mixing bowl, mix flour, brown sugar and cinnamon. Cut in cold butter using a fork or pastry blender until crumbly. Stir in pecans; set aside.
- 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.
- Spoon the apple pie filling into the 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.
- Serve and enjoy - If using Icing -microwave for 15 seconds and drizzle over pie