Easter Apple Cinnabon Pie

In time for the Easter holiday, it is time to experiment with Festive Foods! I concocted this recipe after seeing a photo on Facebook; someone had made a bottom crust out of cinnamon bun dough. The rest is concocted out of a standard recipe for baked apples.

Easter Apple Pie with Cinnabon Crust

Ingredients:

2 rolls of Pillsbury Cinnabon dough with icing
8 Macintosh apples
Cinnamon
Nutmeg
Dried cranberries
Sultana raisins
Pecans
Vanilla extract
Butter
A Tablespoon of cornstarch
Butter spray
Dark Brown or Demerera sugar

Preheat the oven to 350 degrees.

Open the first tin of cinnabon dough. It will be divided already into five disks; these need to be sliced into 15 thinner slices. Spray the pie plate with butter spray to prevent the crust from sticking, and then press the cinnabon slices into the bottom of a pie pan, squishing them with your fingertips to form a continuous cinnabon crust.

Peel and slice the apples and toss them with brown sugar, cornstarch, cinnamon, nutmeg, dried cranberries, sultanas, pecans and vanilla to taste. Other possible adjustments to flavor include a pinch of salt, a tablespoon of bourbon, rum or brandy, and white sugar. Put the apple mixture in a separate pan.

Bake the empty pie tin and apple mixture separately for the first 20 minutes, to allow the bottom crust to set and firm and the apples to bake out some of their liquid. At the 20 minute mark, pull both pans out of the oven.

Put the apple mixture into the pie pan. Open the second roll of Cinnabon dough, take out the five cinnabon disks, and thinly slice them into fifteen disks. Arrange these on top of the apples. Put the pie pan back into the oven and bake for another twenty minutes.

When the dough is thoroughly baked, remove the Easter Apple Pie from the oven. While it is still steaming hot, slather the top with the reserved icing from the cinnabon tubes. It will form a sugary gooey layer of deliciousness.

Allow to cool to merely warm, cut and serve.

Note: the pitfall of this recipe is finding a way to drain some of the juice from the apples before they go into the pie tin, and finding a way to firm up the dough of the bottom crust. If you don’t cook the pie in separate halves for the first half of baking, the apple juice will soak into the bottom crust and it will not cook properly, leaving it gooey, raw and unpalatable. Chef beware! If this happens, you can always cut out a slice and pour off some of the liquid, then pop it back into the oven for another ten minutes to dry it out a bit.

About Arinn

Author, Game Developer, Anthropologist, Feminist, reformed Supervillainess.
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One Response to Easter Apple Cinnabon Pie

  1. I was so excited when I saw this post! I used the lining-a-bowl-with-swirls technique before when I made a Charlotte Royale, which is a dessert made with jaconde pastry and filled with mousse. I would never have thought that it would work out using cinnamon rolls, though! I might have to try it out! Super cool!

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