Making pies is something I enjoy doing, but don’t do terribly often. While browsing Pinterest I came across this interesting pin for a cinnamon roll pie crust. It made me wonder – would the added cinnamon make a real difference in the final pie? It looks great, but is it worth the time? The original recipe was for a one-crust pie, but would it work for a two-crust fruit pie as well? Those questions were all the motivation I needed to get into the kitchen and try it out with a favorite go-to apple pie recipe of mine.
For the apple filling:
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples – peeled, cored and sliced
- 2 tablespoons flour
- Cinnamon to taste
- Nutmeg to taste
For the crust:
- 2 store-bought refrigerated pie crusts (if you’d like to make your own, even better)
- 1 teaspoon butter, melted
- 2 teaspoon cinnamon
So, what was the final result? Speaking honestly, I think in a one-crust pie that does not already contain cinnamon in it (like the Sweet Potato Pie in the original blog post) would be best suited for a cinnamon roll pie crust. In the case of an apple pie that already is spiced, I really didn’t think it added anything to the recipe. Perhaps if I could have cut my pie into slices in a way that would have shown off the pretty pattern of the crust it would have been worth the effort, but I was unable to do so. I do have to say, I normally have difficulty getting my crust to bake up well – sometimes the pies are so juicy the crust suffers. Not so with this crust. It baked up perfectly! I think if I want to add some cinnamon to a crust again, I would brush the dough with butter, add the cinnamon, and then add the apples on top and forego the rest.
I have to thank Stephanie at Taste For Adventure for inspiring me to try and adapt her recipe to my tried-and-true apple pie. Do you enjoy baking apple pies? If so, please tell me how to keep them from bubbling over!