CINNAMON ROLL PIE CRUST for a Covered Apple Pie

Adapted From: http://taste-for-adventure.tablespoon.com/2011/11/17/sweet-potato-pie-with-cinnamon-roll-crust/

Ingredients

3 Pillsbury refrigerated pie crusts

6 teaspoons cinnamon

¼ cup sugar

3 tbsp butter, melted

Parchment paper

See Recipe for Caramel Apple Pecan Pie with Cinnamon Roll Pie Crust

Ingredients

Directions:

Preheat oven to 425 degrees F. Roll out pie crusts individually on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon.

With Butter and Cinnamon and Sugar

Roll up all three pie crust rolls tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.

Rolled Up and a slice is cut

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. Set aside.

Beginning to make the crust

Bottom Crust

Roll out some parchment paper – enough to make a top crust.  Begin pressing into the parchment paper and creating a circle.  Continue until you have created a top pie crust that will cover your pie.

Crust on Parchment Paper

Carefully pick up the parchment paper and place the crust over the pie.  

Top Crust turned over on Pie with Parchment Paper

Carefully peel parchment paper off.  Pinch the top layer to the bottom layer of the pie and make your edge that you like.  Bake your pie as directed.

Top Crust on Pie, Parchment Peeled Off

Ready to Bake

Just Out of the Oven

Side View

Bottom View