I've researched many similar recipes and here's another favorite that I've adapted for the Blog. You can either purchase the Crust or make your own.
Here are my favorite Apples to use in Pie:
They're listed in order of my preference. All of these will hold up well in a Pie Recipe.
Apricot Glazed, Apple, Cinnamon Roll Pie
Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan, I prefer Glass for this one so you can see the Cinnamon Roll Crust.
2 - 9" Pie Crusts. Make your own or purchase remade crusts.
1/2 C Brown Sugar
2 tsp Cinnamon
1/2 tsp Vanilla
4 TBS Butter, melted + Additional for the Topping Apple Slices.
6 Baking Apples, divided.
1/2 C Granulated Sugar
3 1/2 TBS Water, divided.
1/2 C Bonne Maman Apricot Preserves
For this recipe you'll make a Crust, Filling, Topping and Glaze.
Roll 2 Crusts together with a Rolling Pin.
In a Mixing Bowl:
Spread evenly over the Crust.
Roll tightly into a log.
Cut into 1/2" slices.
Place them between 2 sheets of Parchment Paper and roll out to 1/4" thickness.
Press them into the Pie Pan on the bottom and up the sides (overlapping the rim).
Fold the ones along the rim in half and gently press the edge with a fork to create a decorative edge.
Refrigerate while you make the Filling.
In a Saucepan on Medium Heat:
4 - Baking Apples, Peeled, Cored and Roughly Chopped.
2 TBS Water
Cook until tender but not mushy.
Remove from heat and set aside.
2- Baking Apples, Peeled, Cored and Thinly Sliced.
Add the Filling to the Pie Pan and spread out evenly.
Top it with the Sliced Apples.
Brush well with Additional Melted Butter.
Bake for 45 - 55 minutes.
In a Saucepan on Low Heat:
1 1/2 TBS Water
Heat just until well combined and warm.
Brush evenly over the Sliced Apples.
Serve individual slices with Homemade Whipped Cream:
Homemade Whipped Cream:
1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.
Peace in the Kitchen!