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16 ApplesThe biggest (and best) apple pie you’ve ever tasted – and it even comes with a cinnamon roll crust! Get the recipe and start baking today!

Sixteen apples may seem like a lot, but once they cook and reduce down in size you’ll have a perfectly mounded apple pie with a delicious cinnamon roll crust.


  • 16 apples, sliced, peeled (Best apples for pies: Pink Lady, Honeycrisp or Braeburn or combo of all; Granny Smith are acceptable too)
  • 2 tbsp lemon juice
  • 2 cans cinnamon roll
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon tapioca starch (or cornstarch)


  1. Preheat oven to 350°F (180°C) and spray a Springform dish with nonstick oil.
  2. Peel and cut the apples into thin slices and place in a bowl.
  3. Pour lemon juice over sliced apples to prevent oxidization.
  4. Add sugar, brown sugar, cinnamon and cornstarch to apples and stir.
  5. Cut cinnamon rolls into 1/2”-thick disks and flatten.
  6. Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
  7. Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
  8. Cover with foil and bake until tender (when a knife can be inserted and not feel resistance from apples) – about 50 minutes but times will vary.
  9. Remove the foil and bake for another 10 minutes uncovered.
  10. Allow the pie to cool and drizzle with icing or whipped cream
  11. Enjoy!
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