French Apple Pie With Cinnamon Roll Crust
Cinnamon Rolls, Apples ,pecans , cinnamon
- 1 Tube Refrigerated Cinnamon Rolls I used Pillsbury
- ¼ Cup All-Purpose Flour
- ½ Cup Brown Sugar
- ¼ tsp Ground Cinnamon
- 3 Tbsp Cold Butter
- ¼ Cup Pecans
- 1 Can 21 oz Apple Pie Filling
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