Apple Cream Pie with Cinnamon Roll Crust
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.
Apple Cream Pie with Cinnamon Roll Crust
- ½ cup white sugar
- ½ cup milk
- ½ cup heavy cream
- 4 tablespoons of unsalted butter
- 2 tablespoons cornstarch
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 4-5 medium sized tart apples (such as granny smith), peeled, cored, & thinly sliced
- 1 package double crust pie pastry (one reserved for the pie bottom & one for the cinnamon roll)
- 1 tablespoon flour
- 2-3 tablespoons softened butter
- ¼ cup sugar
- 1-2 tablespoons ground cinnamon
- 1 egg, beaten (for brushing on top of the crust of the pie before going in the oven)
- ½ cup confectioners sugar
- 1 tablespoon milk
- a splash of vanilla extract
- 1 tablespoon softened butter
- Preheat your oven to 400 degrees.
- In a medium saucepan over medium heat, combine ½ cup sugar, ½ milk, ½ cup heavy cream, & 4 tablespoons of butter. Cook, stirring occasionally, until the butter is melted. Whisk together 2 tablespoons cornstarch, 2 tablespoons milk, & 1 teaspoon vanilla extract. Pour the cornstarch mixture into the milk/sugar mixture. Stir continuously until the mixture is thickened.. Once thickened, remove from the heat and set aside to cool slightly.
- Take one of the 2 pie pastries, and lay it on a piece of parchment paper or a piece of aluminum foil sprayed lightly with non-stick cooking spray. Roll it out slightly. Spread 2-3 tablespoons of softened butter all over the top; sprinkle with ¼ cup sugar and 1-2 tablespoons of cinnamon. Roll the pie pastry up lengthwise; squeeze the pie pastry roll with your hands to tighten up the insides. Slice it into thin cinnamon rolls & then lightly flatten each mini cinnamon roll with the palm of your hand.
- Combine 4-5 peeled & thinly sliced apples with 1 tablespoon of flour. Set aside.
- Lay out the remaining pie pastry into the bottom of a lightly greased pie pan. Spread the cream filling into the bottom of the pastry. Top with the floured apple mixture. Sprinkle on a little sugar, cinnamon, & a couple pats of butter if desired. Place the slightly flattened cinnamon rolls on top of the apples, covering the surface of the pie with them. Brush the beaten egg on top of the cinnamon roll crust.
- Bake at 400 degrees for 35-40 minutes, or until the cinnamon roll crust is nicely browned. Cool on a wire rack for 45 minutes. Whisk together the icing ingredients – confectioners sugar, milk, vanilla extract, & softened butter. Drizzle on top of the cooled pie. Let the pie cool for an additional hour or so, or until the pie is completely cooled before slicing & serving.