Crumb Topped Cinnamon Roll Apple Pie
Ingredients 1 can cinnamon rolls tap here 5 Granny Smith apples, peeled, cored, and thinly sliced 1 cup + 2 tablespoons flour, divided 1¼ cup brown sugar, divided 1½ teaspoon cinnamon, divided 1 stick unsalted butter, melted
Icing: ½ cup powdered sugar¼ teaspoon vanilla ¼ teaspoon cinnamon 2-3 teaspoons milk
Instructions Preheat oven to 350 deg---spray pie dish. Toss the apple slices with the 2 tbsp of flour, ¼ cup of sugar, and cinnamon until evenly coated. Slice cinnamon rolls into ½ to ¼-inch rounds, and roll out it with flour until thin. Layer the bottom of the pie dish with the flattened cinnamon rolls to create a crust. Make sure there are no spaces between the rolls.
Pour the apples into the crust. It will mound up and almost seem to be overflowing. In a medium bowl, combine the butter, 1 cup of flour, 1 cup of brown sugar and ½ tsp cinnamon until crumbly. Sprinkle the crumb mixture over the apples. Cover lightly with foil and bake for 40 minutes. (My oven tends to brown things easily) Remove the foil and bake for another 10 minutes uncovered. Allow the pie to cool and make the icing. In a small bowl, whisk together the powdered sugar, vanilla, cinnamon, and milk. Transfer the icing to a pastry bag or a plastic bag with the corner cut off, and drizzle with icing. Slice, then serve with vanilla ice cream and caramel sauce!