Cinnamon Roll Dutch Apple Pie

• FOR THE CRUST:
• 1 Pillsbury refrigerated pie crust
• 1 tsp unsalted butter, melted
• 2 tsp ground cinnamon
• egg wash (1 egg beaten with 1 tsp water)
• FOR THE FILLING:
• 7 to 8 cups peeled, cored, and thinly sliced Granny Smith apples
• 1 stick unsalted butter, at room temperature
• 1 cup unbleached all-purpose flour
• 1 cup light brown sugar
• granulated sugar, for sprinkling
• FOR THE ICING:
• 1/2 cup powdered sugar
• 1/4 tsp vanilla
• 1/2 tsp ground cinnamon
• 2 tsp milk

1. 1. Preheat oven to 400 degrees 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. 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. 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. 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. 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

refrigerated pie crust, butter, ground cinnamon, egg wash, filling, apples, unsalted butter, flour, light brown sugar, sugar, powdered sugar, vanilla, ground cinnamon, milk

Taken from www.epicurious.com/recipes/member/views/cinnamon-roll-dutch-apple-pie-52985701 (may not work)