This adapted recipe is from the Pi Pan Company.
Here's a photograph of the pan:
Cinnamon Roll Apple Pie
Here's what you'll need:
1 - 9" Deep Dish Pie Pan or 1 - Pi Pan ( I have the Pi Pan) It's very cool!
2 refrigerated 9" pie crusts
1 TBS Butter, melted
2 tsp Cinnamon
1 tsp Water beaten with 1 Egg for an egg wash.
8 C peeled, cored and thin slices Apples. I use Jonagold.
8 TBS Butter, chilled and cubed.
1 C Brown Sugar
1 C Flour
Granulated Sugar for sprinkling the crumble on the pie.
1/2 C Confectioner's Sugar
1/4 tsp Vanilla
1/4 tsp Cinnamon
4 tsp Heavy Cream
Unroll the two crusts separately on a floured surface, just to keep them from sticking.
Brush them both with melted Butter. (use additional if you think you need it)......I do!
Sprinkle them both with Cinnamon. (use additional if you think you need it).......I do!
Stack one of the crusts on top of the other.
Begin rolling them together into a tight log as if you were rolling out Cinnamon Rolls.
Cut the logs into 1/2" slices, ( little Cinnamon Rolls)
Place them on the bottom and up the sides of the pan.
Press them flat to fill in any gaps.
Brush with the Egg Wash.
Pour the Apples into the Crust and mound them high.
In a large bowl:
Cut in the cold Butter with a Pastry Knife, 2 Forks or ...... your fingers!
Create a Crumble.
Bake for 45 - 55 minutes.
Check the crumble as it bakes, you can cover it with foil if it starts getting too brown to avoid burning.
Remove the pie from the oven, remove the foil if you used it and place the pie on a rack to cool completely or just until warm.
In a small bowl, prepare the Icing:
Whisk all ingredients together until smooth.
Drizzle evenly over the Crumble and serve.
Peace in the Kitchen!