Thursday, January 24, 2013

Apple-Berry Cinnamon Roll-Crust Pie

 Today I was Pinspired.
Yes, that's right inspired by a Pinterest pin.

I was having my coffee, scrolling through the pin feed, and then I saw it.
 - Just use cinnamon rolls for a pie crust-

I was floored. The genius behind this sent my mind racing. I must make this recipe.
   But then....The worst thing that could happen to any avid pinner such as myself happened-
  DEAD LINK. (Horror music playing in the background....)

Okay, no big deal. I will just find one that works. Search "Cinnamon Roll Crust"
  Wow. There were so many to choose from. 

Yet, after 6 I still had no recipe,no tips, no baking times. Nothing. My heart was sinking. And then, I put on my big girl panties and declared to my 2 year old Little Mister, " Well then, I'll just have to make up a pie with a cinnamon roll crust! SO, HA!"

     He wasn't impressed but I was determined to win him over. And since I already had a few cans of Pillsbury cinnamon rolls in the fridge (because my family wants them made into waffles at least once a week) I decided to go for it. 

  My market has had a really good sale on blueberries the past few weeks, so I had a few pints of those and some apples that my family had clearly been neglecting in the fruit bowl. And thus- Apple-Berry Cinnamon Roll-Crust Pie was born. And shortly after devoured, proving to not have lived a very long life.


Here's how it all went down......


I used a combo of Granny Smith and Red Delicious apples. These were what I had on hand, so you could probably use whatever apples you like.


I peeled, cored, and sliced the apples. And yes, I have a fancy pants apple peeler thing- and if you don't have one I am telling you it is worth the $25 at Bed Bath and Beyond. So worth it, and look at how fun these apple spirals are! 
But of course, do this the old school way if you want to- just make sure the apples are somewhat uniformed so they cook evenly.



I cut them into half moons, yours could be more rustic if you wanted. This is a messy pie, and it tastes so good NO ONE is going to notice if your apples aren't perfect.







Next I browned them in a skillet, with the melted butter and flour about 5 minutes. Then I mixed in every other ingredient and let it simmer for about 5 more minutes. Letting everything get nice and thick and gooey....



While my apples did their thing in the skillet, I rolled out the cinnamon rolls slightly overlapping them and then lined them into a lightly greased 9.5 inch (you could use a 9 or 10 inch I'm sure) pie dish. The crust overlapped a little.


After filling the pie dish with all that warm goodness, I folded the edges of crust over onto the top and gave them a little pinch at the seams.


I popped it into the oven at 400 Degrees F, and bake it for 14 minutes. You could go to 16 if you want it a little crispier but I would keep an eye on it.


It came out golden and the crust was slightly puffed up and fluffy just like a cinnamon roll would be.
 And it smelled so good as it cooled on a wire rack.









  I topped it off with a dollop of whipped cream, because I love whipped cream! Yum!


This pie was a keeper, my husband who is a sweets expert even called me a "Rockstar" and high-fived me for it! I hope you like it as much as we did!


Apple-Berry Cinnamon Roll-Crust Pie
An L.A. Walter Original Recipe


Ingredients

2 cans Pillsbury Cinnamon Rolls
2 Tablespoons unsalted butter
1 Tablespoon flour
4 medium apples (peeled,cored,and sliced)
1 cup fresh blueberries
1/4 cup white granulated sugar
1/2 cup brown sugar
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 teaspoon lemon juice
Directions

Preheat oven to 400 Degrees F

In a large skillet over med-high heat melt butter and flour together. Whisk frequently to ensure smoothness. Cook 2 minutes and reduce heat to medium, adding the apples and sugars. Cook for 5-7 minutes to soften apples, stirring often. Add in the blueberries, vanilla,cinnamon,salt, lemon juice and nutmeg. Continue to cook another 5 minutes, allowing everything to become well combined and the juices to thicken up.

Meanwhile lightly grease a 9-10 inch pie dish. Roll cinnamon rolls out on a floured surface with a floured rolling pin. Form cinnamon rolls into a large circle, slightly overlapping and pinch at the seams, making sure there are no holes.

 Line the pie dish with the crust and fill with the apple-berry mixture. Fold the crust hanging off the edge over the filling and pinch together at the seams.

 Bake for 14-16 minutes. Until golden brown and bubbly. Allow to cool for 5-10 minutes on a wire rack before cutting. Serve as is, or with a little whipped cream for a bonus!


  

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