Monday, August 3, 2015

Caramel Apple Pie with Cinnamon Roll Crust

I know it's been awhile since I've posted a recipe, craft, or some funny story, but honestly things have been more than nuts in our house. However, after hosting a post-golf outing dinner party, I had a few requests for my Caramel Apple Pie recipe, so as always, you ask and you shall receive.


Pillsbury Cinnamon Rolls (you'll use approximately 14 so get two 8 packs)

6 cups apples (approximately 4 Jonathan or Granny Smith work best) sliced thin
1/4 cup Sweet Treat cinnamon/sugar mix (you can use any cinnamon sugar, but this brand has vanilla added to it and I'm honestly just hooked)
1/4 cup granulated sugar
1/4 cup flour
2 Tbl milk
2 Tbl caramel ice cream topping

1 cup flour
1/2 cup packed light brown sugar
1/2 cup slightly softened butter
1/3 cup caramel ice cream topping

Preheat your oven to 350*
Take the cinnamon rolls and press into a pie pan,
making sure to press the seams together. Cover the edges with foil and pre-bake for 3-5 minutes.

Mix together all the filling ingredients, minus the caramel topping, and pour into the pie pan on top of the crust dough.  Drizzle the 2 Tbl of caramel topping on top of the filling.

Next, you will put the topping ingredients, minus the caramel topping, into a bowl and using a fork or pastry blender, cut the flour and sugar into the butter until you get a crumbly texture.  Remove the foil from the edges and sprinkle this all on top of the filling and then replace the foil around the edges.

Bake for approximately 30-45 minutes, remove the foil and bake another 15-30 minutes until the crumbled topping gets nicely golden brown. Cool for 10 minutes, drizzle the remaining 1/3 cup of caramel topping over the pie, and serve with Vanilla Ice Cream.

Eat and Enjoy!!!

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