Yes, we went there. This pie’s unique cinnamon roll crust adds even more cinnamon-sugar flavor and offers just the right amount of sweetness to balance out the tartness of the Granny Smith apples.
Cinnamon Roll Apple Pie
Makes 1 (9-inch) deep-dish pie
- 6 cups (750 grams) all-purpose flour
- 1½ cups (300 grams) granulated sugar, divided
- 1 tablespoon (9 grams) kosher salt
- 1 cup plus 2 tablespoons (255 grams) cold unsalted butter, cubed
- 1¼ cups (300 grams) cold water
- 1½ tablespoons (9 grams) ground cinnamon
- 4 tablespoons (56 grams) unsalted butter, softened and divided
- Apple Filling (recipe follows)
- 1 large egg (50 grams), lightly beaten
- 1 teaspoon (4 grams) coarse sugar
- In the work bowl of a food processor, place flour, 1 cup (200 grams) granulated sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
- With processor running, add 1¼ cups (300 grams) cold water in a slow, steady stream until a dough forms. Divide dough in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll half of dough into a 17x10½-inch rectangle. In a small bowl, stir together cinnamon and remaining ½ cup (100 grams) granulated sugar. Spread 2 tablespoons (28 grams) softened butter onto dough, and sprinkle with half of sugar mixture.
- Starting with one long side, roll dough into a log, pinching seam to seal. Wrap in plastic wrap, and refrigerate for at least 1 hour. Repeat procedure with remaining dough, remaining 2 tablespoons (28 grams) softened butter, and remaining sugar mixture.
- Slice 1 log of dough into ½-inch pieces. On a lightly floured piece of parchment paper, arrange pieces in a tight circle, making sure all edges are touching. Gently roll into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess dough. Refrigerate for 10 minutes.
- Slice remaining log of dough into ½-inch pieces. On a lightly floured piece of parchment paper, arrange pieces in a tight circle, making sure all edges are touching. Gently roll into a 12-inch circle. Transfer dough on parchment to a sheet pan, and refrigerate for 10 minutes.
- Preheat oven to 375°F (190°C).
- Spoon Apple Filling into prepared crust. Lightly brush edges with water. Place second piece of dough on top of filling, and peel off parchment. Fold edges under, and crimp as desired. Freeze for at least 15 minutes. Place pie on a rimmed half-sheet pan. Cut a vent in top of dough to release steam. Brush with egg, and sprinkle with coarse sugar.
- Bake for 15 minutes. Reduce oven temperature to 350°F (180°C), and bake until apples are tender and crust is golden brown, 30 to 35 minutes more, covering with foil to prevent excess browning, if necessary. Let cool for 1 hour before serving.
Makes about 8 cups
- 3½ pounds (1,590 grams) Granny Smith apples, peeled, cored, and sliced
- ¾ cup (150 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 1¾ teaspoons (3.5 grams) ground cinnamon
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon ground ginger
- ¼ cup (32 grams) cornstarch
- In a large bowl, toss together apples, sugars, cinnamon, salt, and ginger. Let stand for 30 minutes. Transfer apples to a colander; drain and discard liquid. Toss drained apples with cornstarch.