Ingredients
Servings 10
- 1 14.5-ounce box store-bought pie dough
- 2 tablespoons margarine room temperature
- 1/2 cup sugar
- 1 1/8 teaspoons cinnamon
- 5 assorted baking apples about 2 pounds
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 egg lightly beaten
- 2/3 cup confectioners' sugar
- 2 tablespoons soymilk plus more if needed
Nutritional Facts
Nutrition Facts
Cinnamon Bun Apple Pie
Amount per Serving
Calories
337
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Trans Fat
0.002
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
16
mg
5
%
Sodium
204
mg
9
%
Potassium
165
mg
5
%
Carbohydrates
52
g
17
%
Fiber
4
g
17
%
Sugar
28
g
31
%
Protein
4
g
8
%
Vitamin A
188
IU
4
%
Vitamin C
10
mg
12
%
Calcium
26
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Place a baking sheet in oven and preheat to 400.
- Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
- For cinnamon-roll crust: Lay remaining piece of dough on lightly floured surface and spread margarine evenly on top. In a small bowl, mix 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle evenly over margarine, and press gently to help mixture adhere. Roll pie dough into a tight log. Trim about 1 1/2 inches from both ends; cut remaining log crosswise into 1/2-inch-thick pieces.
- Arrange pieces cut-side down in a snug circle on a piece of floured parchment paper. Dust with more flour. Gently roll it into a 10-inch round. Refrigerate until ready to assemble pie.
- Peel and slice apples. Toss with lemon juice, vanilla and remaining 1/4 cup sugar and 1/8 teaspoon cinnamon in a large bowl. Pour apples into the dough-lined pie plate.
- Invert cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch crusts together; Brush with beaten egg.
- Set pie on hot baking sheet in oven; bake until crust is golden brown and filling is bubbling, about 50 minutes. (Tent loosely with foil if top browns too quickly.) Transfer to a rack to cool slightly.
- Whisk the confectioners' sugar and soymilk in small bowl until smooth. Drizzle over the pie.
Will all this fit into a 9” pie pan? I realize the accompanying photo is likely ai as it appears not only considerable larger (even with the angle), but is also in a tart tin.
I hesitate to make it, but hope you can offer clarification.