Apple Pie with Cinnamon Roll Crust

If you saw this tweet: 

Then you knew this was coming. 

The title is intriguing...and so is the crust. I found the original idea for the crust here. She did a sweet potato pie, but hey, who doesn't love a good fruit pie? This is really just a classic apple pie with a fun crust. Super easy, and slightly fun. I used two Pillsbury refrigerated pie crusts, but you could totally one up me and make your own. Just make enough for a top and bottom crust! 

Apple Pie with Cinnamon Roll Crust


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Ingredients


1 package refrigerated pie crusts
1 tablespoon melted butter
1 tablespoon cinnamon
5 cups thinly sliced peeled apples
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Handful of dried cranberries (optional)

Preheat oven to 375 degrees. Roll out one 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.

Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch pie plate, making sure there are no spaces between the rolls. Set aside.

In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and cranberries. Stir in apples until well mixed. Spoon into pie plate. 

Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Brush with milk, and sprinkle with sugar, if desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake 40 minutes, then remove foil and bake for an additional 20 minutes. 

Let cool 20-30 minutes before slicing. Serve with vanilla ice cream or whipped cream. 

                     Please visit my link parties page to see who I linked up with this week!

Apple Cinnamon Cream Cheese Coffee Cake

 

I made this coffee cake for Christmas morning breakfast (hence the lack of prep photos). Cream cheese and apples? Sign me up. The bake time is a little lengthy, but I thought it was well worth it. This makes plenty and would be perfect for company!

I used half butter, half cinnamon sugar spread. If you don’t have cinnamon sugar spread available, just use butter in its place. You can never go wrong with more butter.

Apple Cinnamon Cream Cheese Coffee Cake

Prep Time: 25 minutes


Bake: 350 degrees for 55 minutes


Cool: 5 minutes


Yield: 12 servings

Ingredients:

4 cups apples, peeled & thinly sliced
2 Tablespoons freshly squeezed lemon juice
1/4 cup butter, at room temperature
1/4 cup Land O’Lakes Cinnamon Sugar Butter Spread
12 ounces cream cheese (low fat works), at room temperature
1 cup granulated white sugar
2 large eggs
1 teaspoon almond or vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk (nonfat works)

TOPPING:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
2 Tablespoons flour

Directions:

Preheat oven to 350°F. Grease 13x9-inch pan.

Place apple slices in bowl and drizzle lemon juice on top. Toss to coat. Set aside.

In a medium bowl, combine butter and cream cheese; add in sugar, and beat on medium speed until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in extract.

Sift dry ingredients into a separate bowl (flour, baking powder, soda & salt)

Add flour mixture to creamed mixture a little at a time, alternately with the milk, beginning and ending with the flour mixture; mix well after each addition.

Pour batter into prepared baking pan.

Combine topping ingredients in a small bowl. Sprinkle the topping over the apple slices and toss lightly to coat well. Arrange the apple slices evenly on top of the batter in the pan.

Bake 50 to 60 minutes. Let cool for 5 minutes before serving.

Please visit my link parties page to see who I linked up with this week!

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Cinnamon Applesauce Strudel Muffins {recipe}

Summer is long gone. It took all the fresh affordable berries with it.  So, a nice alternative to blueberry muffins is an apple muffin. Using both white and wheat flour and substituting cinnamon applesauce for most of the butter, these muffins only come out with 180 calories and 3 grams of fat. The wheat flour makes them a little denser that an all white flour would. If you don't have cinnamon applesauce on hand, you can use regular (add 1/4 teaspoon) cinnamon or unsweetened (add 1/4 teaspoon cinnamon and 1/8 cup more sugar).

Cinnamon Applesauce Strudel Muffins

Prep: 20 minutes

Bake: 375 degrees for 20-25 minutes

Yield: 18 muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 cup cinnamon applesauce
• 3/4 cup white sugar
• 2 eggs
• 1 1/4 teaspoons vanilla
• 1 1/2 cups chopped apples
•  
• 1/3 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

Preheat oven to 375 degrees. Grease muffin pan or line with cupcake liners.

In a medium bowl, mix flour, baking powder, baking soda and salt.

In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack. Store in an airtight container for up to 5 days. 

Please visit my link parties page to see who I linked up with this week!

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