As some of you might be aware, I won the Apple Day dessert competition last March at Pittstate. In order to hold on to that title, I thought I’d practice some new apple desserts.
Thus, this weekend I decided to try a new apple recipe. Actually it really isn’t a new recipe. I make this really good sugar-free apple pie filling, but like to play around with the pie crusts.
- 5 small/medium chopped apples
- 1 tbs butter
- 1/4 cup of Splenda
- 1/2 tsp of Cinnamon
- Chop apples into cubes.
- On medium heat melt butter in sauce pan.
- Add apples to butter.
- Stir in sugar and cinnamon.
- Reduce heat and cook apples until golden brown, string in to prevent burning.
- More or less cinnamon can be added at you discretion.
Now, it just so happens that I had some cinnamon roll dough on had, and thought I’d give it a try. Because of my hubby’s inability to digest sugar, I usually try to make everything sugar-free, so if I try this recipe again, I’ll need to start with cinnamon roll dough from scratch.
The recipe was fairly simple and making the crust wasn’t as hard as I thought it would be. Just roll the cinnamon rolls into a giant ball, then roll out to approximate, 9″ crust.
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup butter, softened
- 1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing
- Apple pie filling
- Heat oven to 375°F.
- In medium bowl, mix Crumb Topping ingredients with fork until large clumps form.
- Refrigerate. Spoon icing from can of rolls into small microwavable bowl; cover and refrigerate.
- Lightly flour rolling pin and work surface or cutting board. Separate dough into 8 rolls. With rolling pin, roll each cinnamon roll, cinnamon side up, into 4- to 5-inch round.
- In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to seal together in bottom and up side of pie plate to form crust. Flute edge.
- Prepare the apple filling. Spoon filling into cinnamon roll-lined pie plate.
- Sprinkle crumb topping over top to completely cover filling.
- Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.
- Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.
- Baking for 1 hour is overkill, especially if you precook your apple filling. I say prep-cook the crust for about 20 minutes, pour in the cooked filling and then give it 10 minutes on broil to golden the dutch crumble topping.
Despite a slightly crispy crust I really liked the cinnamon roll flavor and think if cooked properly, could really make for a soft and rich pie.