Real talk: Pie crust is the most difficult part of making a pie. Achieving a buttery, flaky consistency without going too far past golden brown is not always easy. And there are times when you simply don’t have the time or patience to make a crust from scratch—that’s why store-bought pie crust is a godsend. So why not go a step further by using another type of ready-to-bake tube for your apple pie crust? You can probably see where we're going with this. Store-bought refrigerated cinnamon rolls are the perfect crust for this most American of desserts. Think that's a little too weird? You add cinnamon to your apple pie, don't you? It’s not that out there.
Halving and rolling out the cinnamon buns ensures that they’ll stay thin and crisp like a pie crust would, rather than rising into actual cinnamon buns. Don't have a rolling pin? No problem. You can flatten the cinnamon buns using a glass. Just make sure to properly flour the surface. We saved some extra pieces of dough to create a lattice on top of the apple pie (because what’s apple pie without a lattice top, right?). Right before serving, drizzle the icing that’s included in your cinnamon roll tube overtop the pie. Mhm. That's the way to roll.
Cinnamon Roll Apple Pie
3 Granny Smith apples, sliced
½ cup sugar
3 tablespoons all-purpose flour
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 tube ready-to-bake cinnamon rolls
How to Make It
Preheat the oven to 350°F.
Place apples, sugar, flour, cinnamon, and vanilla in a large bowl, stirring to combine. Set aside.
Halve each pre-cut cinnamon roll and roll out into ⅛-inch-thick pieces.
Line the bottom of a lightly-greased pie dish with the flattened cinnamon buns, reserving 5 pieces for the top. Pour the apple mixture into the pie pan.
Lay the cinnamon bun strips over the pie to create a lattice pattern.
Bake the pie for 25 minutes, or until the apples are tender and the crust is golden brown.