Baking  for Fun

Cinnamon Bun Apple Pie 

 25 min l TOTAL: 1 hr 15 min l SERVES: 6 to 8

1 14-ounce package refrigerated pie dough (2 rounds)

All-purpose flour, for dusting

2 tablespoons unsalted butter, at room temperature

½ cup granulated sugar

1¹⁄₈ teaspoons ground cinnamon

5 assorted apples, such as

McIntosh, Granny Smith and Pink Lady (about 2 pounds)

Juice of 1 lemon

1 teaspoon pure vanilla extract

1 large egg, lightly beaten

²⁄₃ cup confectioners’ sugar

2 tablespoons milk, plus more if needed

Place a baking sheet in the oven and preheat to 400 Line a 9-inch pie plate with 1 piece of pie dough; refrigerate until ready to assemble.

Make the cinnamon-roll crust: Unroll the remaining piece of pie dough on a lightly floured surface and spread the butter evenly on top. Combine ¼ cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1½ inches from both ends; cut the remaining log crosswise into ½inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.

Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining ¼ cup granulated sugar and 1⁄8 teaspoon cinnamon in a large bowl. Spoon into the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it’s OK if the individual rounds separate a bit in the process). Pinch the edges of the crusts together; fold the overhanging dough under itself and crimp. Brush with the beaten egg.

Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top is browning too quickly.) Transfer to a rack to cool slightly.

Whisk the confectioners’ sugar and 2 tablespoons milk in a medium bowl until smooth; add more milk if the glaze is too thick. Drizzle over the pie.

Reprinted with permission from Baking for Fun by Food Network Magazine, Hearst Home Publishing. Photo credit: Food Network Magazine.