Ingredients :
- PIE CRUST
- 3 cups Flour
- 10 TBS Butter (Cold)
- 10 TBS Coconut Oil (Solid)
- 1 1/2 tsp Salt
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 cup Brown Sugar
- 16 TBS Ice Water
- CINNAMON ROLL FILLING
- 1/4 cup Brown Sugar
- 2 tsp Cinnamon
- 4 TBS Melted Butter
- 1/2 tsp Vanilla
- APPLE PIE FILLING
- 6-8 Medium Crispy Baking Apples I prefer Granny Smith
- 3 TBS Flour (oatmeal or tapioca works)
- 1/3 cup Brown Sugar
- 1/3 cup White Sugar
- 1 tsp Cinnamon
- 4 TBS Butter
- PIE CRUST TOPPING
- 2 TBS Butter
- 1 little bit cinnamon and sugar, to be sprinkled on when pie is ready to pop into the oven
Method :
- Roll out one half of crust dough. Set the rest of the dough in the fridge. It"s for the top crust.
- Mix up Cinnamon Roll topping by adding the melted butter and vanilla to the dry ingredients.
- Spoon on cinnamon roll filling onto pie crust dough.
- Spread out evenly.
- Roll up.
- Slice into approx. half inch sections.
- Cover sections, swirl side up, cover with wax paper and press down with hands. Then roll out to about 1/4 in thickness.
- Cover pie pan thoroughly with crust swirls. Make sure all the gaps are squeezed together. Throw into freezer to chill for a while.
- Dump into prepared pie shell that"s been hanging out in your freezer, getting good and cold.
- Roll out second half of pie dough. Slice into lattice if you want. Or just cover and cut a few stars in it here and there to vent. Brush with more melted butter, sprinkle on cinnamon and sugar. Throw in preheated oven. Bake @ 350° for 50 - 55 minutes.
- I made TWO. ☺ one 9 inch one Frozen Marie"s Pie pan, with the recipe above. But you can really pile the apples high in a large pie pan. I always have a little extra dough left over. I just squeezed an extra pie to give away with it.
- Enjoy and Share!
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