The 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)
- Preheat oven to 350°F (180°C) and spray a Springform dish with nonstick oil.
- Peel and cut the apples into thin slices and place in a bowl.
- Pour lemon juice over sliced apples to prevent oxidization.
- Add sugar, brown sugar, cinnamon and cornstarch to apples and stir.
- Cut cinnamon rolls into 1/2”-thick disks and flatten.
- Layer the bottom of the pie dish with the flattened cinnamon rolls to create a bottom crust.
- Add the apples and layer the rest of the rolls on top to create a closed crust, pinch any holes together with your fingers.
- 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.
- Remove the foil and bake for another 10 minutes uncovered.
- Allow the pie to cool and drizzle with icing or whipped cream