Cinnamon-Bun Apple Pie
It’s the very definition of pie perfection — classic juicy apple pie wrapped in an amazing cinnamon bun crust and served with rich cream cheese icing on the side.
Serving Size:
10
Active Time:
2 hrs., 30 min.
Total Time:
6 hrs., 30 min.
Ingredients
Crust:
- 2 Tbs. ground cinnamon
- 1 Tbs. granulated sugar
- 1½ pkgs. (11 oz. each) pie crust mix
Filling:
- 3 lbs. apples, preferably Fuji, peeled, cored, cut into ¼”-thick slices, 9 cups
- 1¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. salt
- 1 egg, beaten
Icing:
- 4 oz. cream cheese, at room temperature
- 1 cup confectioners’ sugar
- ¼ cup milk
Instructions
To make crust:
- Line baking sheet with parchment paper. Combine cinnamon and granulated sugar. Prepare pie crust mix according to package directions together with ½ cup water. Shape ⅓ of dough into ½”-thick rectangle, making sure edges are smooth. Wrap remaining dough; refrigerate.
- On lightly floured surface, roll out dough into 12″x8″ rectangle, making sure edges are smooth. Lightly coat top of dough with cooking spray; sprinkle with ⅓ of cinnamon sugar. Roll up jellyroll style into log; transfer seam side down to baking sheet. Cover with plastic wrap. Refrigerate 15 minutes or until just firm enough to easily slice.
- Shape remaining dough into ½”-thick square, making sure edges are smooth. On lightly floured surface, roll out into 12″ square. Lightly coat top with cooking spray; sprinkle with remaining cinnamon sugar. Roll up jellyroll style into log; transfer seam side down to baking sheet. Cover with plastic wrap. Refrigerate 15 minutes or until just firm enough to easily slice.
- Cut first log into straight ¼”-thick slices. Cut remaining log into diagonal ¼”-thick slices. Refrigerate diagonal slices until ready to use.
- Arrange 8 straight-cut slices in circle in center of pie pan, spacing about 1″-1 ½” apart. Arrange remaining straight-cut slices along side of pie pan, spacing evenly. Press slices to flatten and form into pie shell, bringing dough up along rim of pie pan; press along edge. Refrigerate.
- For top crust, working with several diagonally cut slices at a time, roll out between 2 sheets of parchment paper to about 1/16″ thickness. (If dough starts to crack, let sit for a few minutes at room temperature to soften slightly). Transfer rolled out slices in between parchment to baking sheet; refrigerate until cold, 20 minutes, stacking parchment on baking sheet.
To make filling:
- Place rimmed baking sheet on center rack in oven. Preheat oven to 400°F. In large bowl, combine apples, sugar, flour, cinnamon, nutmeg and salt. Transfer to pie shell.
- Working in batches, slide small spatula under chilled dough slices to loosen from parchment; reserve 5 slices. Arrange remaining slices over filling overlapping slightly in 2 rows. In center of pie, fold back edges of top row of slices, leaving about 1 ½” opening. Cut 5 reserved slices in half lengthwise. Place along edge of pie, pressing to seal edge; flute if desired. Brush dough with egg. Bake 1 ½ hours or until golden brown and bubbly. Cool on rack.
To make icing:
- On medium speed, beat cream cheese and confectioners’ sugar until smooth; beat in enough milk, a little at a time, until just thin enough to pour. Serve with pie.
Conversation
All comments are subject to our Community Guidelines. Woman's World does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.