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Prep 15min
Total60min
Servings8
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Ingredients
For thr Crust
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1
tablespoon unsalted butter, melted
2
teaspoons ground cinnamon
Egg wash (1 egg beaten with 1 teaspoon water)
For the Pie
7
to 8 cups 7 peeled, cored and thinly sliced small Granny Smith apples
1
stick unsalted butter, room temperature
1
cup Gold Medal™ unbleached all-purpose flour
1
cup light brown sugar
Granulated sugar, for sprinkling
For the Icing
1/2
cup powdered sugar
1/4
teaspoon vanilla
1/4
teaspoon ground cinnamon
2
teaspoons milk
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Steps
1
Preheat oven to 400°F. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
2
Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash.
3
Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.
4
Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.
5
In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie.
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