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Aish.com > Jewlish > Recipes > Holiday

Rosh Hashanah Recipes

Cinnamon Bun Apple Pie

Prep Time 30

Cook Time 50

A creative twist on classic apple pie featuring a beautiful cinnamon-roll patterned crust.

by Elizabeth Kurtz

Food 4 Thought

The blessing we make after washing our hands before eating bread is “Blessed are you God, Master of the universe, who sanctified us with mitzvot, and commanded us with the lifting up our hands.” What an unusual blessing. Why doesn’t the blessing talk about washing our hands, why lifting them up? The answer is because we are about to eat, and the hands are the tools we are going to use to break bread and eat the food. The lifting up of the hands before the meal begins is how we become aware of the spiritual nature of the meal. Before any food passes our lips we are already becoming mindful of the food we are about to ingest. Learn more about eating mindfully Jewish.

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IngredientsInstructions

Ingredients

Servings

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

Instructions

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.