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Just the crust! Make this cinnamon swirly pie crust for your favorite pie.
This is a version of Sweet Potato Pie with a Cinnamon Roll Crust by girlversusdough
“This recipe for cinnamon roll pie crust tastes great with any pie.”
Recipe by girlversusdough
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 pie crust
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This recipe was submitted by a member and has not been tested in our kitchen.
Desserts, Pies, American, Comfort Foods, Vegetarian
Thanks for sharing, @Anonymous!
sorry-Swype delinquent. *does not, *roll it up, *is only
looks good. @gwashington1961, why would you need 2 pie crusts to fill the pie dish. the size of the pie crust disc nut change simply because you took it up and slice it. keep the pieces in order when you unroll and place in dish. it remains the same size. the reason for rolling us inky to get the swirls to look like cinnamon rolls
This looks yummy !!!
for even sweeter crust sprinkle with brown sugar when you sprinkle the cinnamon on and roll up like normal.
Gwashington1961: girl, you're using the wrong pie plate, that's all.
going to fill it with pumpkin pecan pie right now!!!!
Hi there! Try this Sweet Potato Pie recipe as the filling: http://www.tablespoon.com/recipes/sweet-potato-pie-with-a-cinnamon-roll-crust-recipe/1/
How about some ideas of what to fill this pie with? I suppose the obvious would be apple but has anyone tried other fillings? This looks so good! Can't wait to try it!!
Wow gwashington! It's a recipe ... not rocket science
Gee, GWashinton, Girlversusdough gave such a simple recipe and easiest ever steps.
Very easy. So easy that my 9-yr old grand daughter had made one with me. All I had to do was tell her what to do. :)
very straight forward instructions....thank you!
WOW!!! I had no trouble whatever understanding the instructions, or the assembly.
To girlversusdough: I have read your directions for achieving the dough shown in the photo above. I have read your directions carefully - you say to slice a Pillsbury Refrigerated Piecrust into 1/2" slices, after you have rolled it out flat, basted it with 1 Tbsp. melted butter, and dusted it with 2 tsp. ground cinnamon. Then you roll it up tightly prior to cutting it. You do not estimate just how many slices you will harvest. If the slices are rolled up tightly I fail to see how you are going to have sufficient dough to completely cover that pie plate. Are you saying to use both raw crusts from the box (which always carries two), or is it only one crust? After working with the dough to the point of finishing rolling it up, do you put it into the freezer before slicing it? After 20 mins., it should be firm enough to slice safely. After rolling it into a log, it should only be the diameter of a quarter, not a $.50 cent piece. How do you spread it to fit the entire pie plate with the dough? Do you let it soften again after slicing it? Frankly - for the taste (not the design) you can roll out both dough's (0ne-at-a-time) and paint the melted butter on the bottom crust, dust with the cinnamon as called for (or use the new Land-O-Lakes Cinnamon-Sugar spread, for a hint of cinnamon roll flavor), and fit the 2 nd. crust on top. Instead of rolling the dough, fit the double-crust into the pie plate and trim it, leaving enough to flute an edging. Lightly paint with the egg white/water mixture. Now prepare pie fillings as directed. Pour into prepared pie crust. Bake as directed, keeping an eye on how the crust is doing. The filling should be set-up and give a crumb free wooden toothpick when testing. Top with marshmallows (sliced in half horizontally), run under the broiler just until light brown. This is a more practical cinnamon 'roll' dough to me. It will still give a pretty pie, without an almost burned circle cut mosaic pie crust (frankly with a tiny bit more taste to it!).
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