Yield: 8 to 10 servings
Ingredients:
- 2 (17.5-oz.) tubes refrigerated cinnamon rolls with cream cheese icing
- 3 tbsp. flour
- 6 small apples, peeled, cored, and thinly sliced
- ½ cup sugar
- 1 tsp. apple pie spice or pumpkin pie spice
- 2 tbsp. salted butter, cut into small pieces
Directions:
- Preheat the oven to 350 F. Place a baking sheet in the center rack of the oven.
- Open up one tube of cinnamon rolls. Reserve the icing. Using a serrated knife, slice each roll into 1/3 chunks. You should have 28 to 30 pieces.
- Place a piece in the center of a lightly floured piece of parchment paper. Arrange pieces in a close circle around the center to form a 7- to 8-inch circle, looking like a flower. Use the rest of cut pieces to fill any spaces on the outer rim of the circle to form a 9-inch round.
- Lightly dust with more flour, cover with another sheet of parchment paper, and gently roll the dough into an 11-inch round. Use the parchment paper to carefully invert the cinnamon roll crust into the bottom of a 9-inch pie plate that has been sprayed with non-stick spray.
- Repeat the arranging process with the remaining tube of dough and roll out into a 10-inch round. You may have some dough leftover.
- In a large bowl, toss the apples with the sugar, apple pie spice and flour. Spoon the apples into the cinnamon roll crust and dot with butter pieces.
- Invert the second cinnamon roll crust over the apples, pinching to seal any gaps. Trim the top and bottom crusts to a ½-inch overhang. Fold both crusts up over the edge of the pie and pinch to seal.
- Cut strips of foil and cover the edges of the pie and loosely tent the top of the pie with another piece. Bake on the center rack for 40 to 45 minutes.
- Remove the foil square from the top, keeping the edges covered, and continue to bake until the crust is golden brown, 15 to 20 minutes more.
- Let the pie cool for 10 minutes. Then spread the reserved glaze on top, to your preference. Let the pie cool at least 1 hour before serving.
