Apple Cream Pie with Cinnamon Roll Crust – aka the BEST apple pie you’ve EVER had! Apples & cream baked into a cinnamon roll pie crust – A MUST MAKE!
Am I the only one that thinks that cream makes all fruits better? I mean – strawberries & cream, peaches & cream, apples & cream. It’s an obvious improvement, no?
And, I have found it. The perfect apples & cream dessert in the form of a pie, and now my life is complete.
Not only did I pair apples & cream together – but I added another delicious element into it to bring it even further over the top on the yumminess scales. Cinnamon rolls. Yep. I totally topped this apple & cream pie with a cinnamon roll crust.
If I never eat another apple pie for the rest of my life other than this, that will be quite alright with me. It’s seriously that perfect.
BEST EVER. I just put it on a pedestal. Now, you must try it. You just must. Your life needs to be complete too.
This is what you need, with the exception of the pie crust which was occupied with transforming into cinnamon rolls when this picture was taken 😉
Peel your apples. You need 4-5 medium tart apples. I actually used 5 in total, and granny smith apples are always my apple of choice. They’re my favorites.
Now slice your apples, toss in 1 tablespoon of flour – and set aside.
Time for the cream.
In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 milk, 1/2 cup heavy cream, & 4 tablespoons of butter.
Heat until butter is melted, stirring occasionally.
Meanwhile whisk together 2 tablespoons of cornstarch, 2 tablespoons of milk, & 1 teaspoon vanilla extract.
Stir the cornstarch mixture into the milk/sugar mixture in the saucepan.
Cook until thickened, stirring constantly. Once thickened, remove from the heat and allow to cool slightly.
Now, let’s make your cinnamon roll crust. Take one prepared pie crust, and lay it out on a piece of parchment paper. Or, if you’re like me and misplaced your parchment paper (only to later find it right infront of your face) – use aluminum foil lightly sprayed with nonstick cooking spray.
Roll it out a little, and then spread 2 or 3 tablespoons of softened butter on top.
Sprinkle on 1/4 cup of sugar and a tablespoon or two of cinnamon.
Roll it up longways. Squeeze it real good with your hands to tighten everything up a bit.
Slice it into thin pie crust cinnamon rolls. Flatten the cinnamon rolls a little with the palm of your hand.
Now, let’s assemble that pie!
Place the other pie crust into your prepared pie dish. Spread the cream layer into the bottom of the pie crust.
Pile on your sliced & floured apples. Sprinkle a little dusting of sugar & cinnamon on top and even a couple pats of butter if you dare.
Top with your tiny little pie crust cinnamon rolls.
Aren’t they cute?
Beat one egg, and then brush it on too of the pie.
Bake at 400 degrees for 35-40 minutes.
Let cool on a wire rack for 45 minutes.
Now, all cinnamon rolls need icing – right?
Mix together 1/2 cup confectioners sugar with 1 tablespoon of milk, 1 tablespoon softened butter, & a splash of vanilla extract.
Drizzle it on top of the cooled pie.
Slice and enjoy.
And, if you eat half the pie in one sitting – it’s totally worth it.