Rating: 4 stars
30 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 4

Mini cinnamon rolls form the incredible (and incredibly beautiful) top crust on this roasted caramel apple pie.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
40 mins
bake:
45 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let pie crust stand at room temperature according to package directions.

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  • Preheat oven to 475°F. In an extra-large bowl, combine 1/3 cup melted butter and 1 teaspoon cinnamon; add apples and toss gently to coat. Line a 15×10×1-inch baking pan with foil. Spread apples evenly in prepared pan. Roast 10 minutes or until apples start to brown on edges, stirring apples once halfway through roasting. Decrease oven temp to 450°F. Cool apples in pan on a wire rack.

  • Meanwhile, place one pie crust on a lightly floured surface. Brush with remaining melted butter. In a small bowl combine 1/4 cup granulated sugar and remaining 1 teaspoon cinnamon. Sprinkle sugar-cinnamon mixture over pastry; press lightly with fingers. Roll pastry into a cylinder. Press to seal seam and ends. Cover and chill until needed.

  • Unroll remaining pie crust into a 9-inch pie plate. Fold under pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake 8 minutes. Remove foil. Bake 2 to 3 minutes more or until crust appears dry. Remove from oven. Reduce oven temperature to 350°F.

  • In the extra-large bowl, stir together 1/2 cup brown sugar, 2 tablespoons flour, and 1/2 teaspoon salt. Add apple slices and any juices; stir to coat. Transfer to the pastry-lined pie plate.

  • Cut chilled pie crust log into 1/4-inch slices. Carefully arrange pastry slices on top of filling close together without overlapping. To prevent overbrowning, cover edge of pie with foil. Place pie on middle shelf in oven; place a foil-lined baking sheet on rack beneath pie. Bake for 45 minutes or until filling is bubbly and pastry circles are light brown. Cool on a wire rack. Drizzle slices with caramel topping.

Nutrition Facts

474 calories; fat 21g; cholesterol 29mg; saturated fat 11g; carbohydrates 74g; mono fat 7g; poly fat 1g; insoluble fiber 4g; sugars 42g; protein 2g; vitamin a 379.7IU; vitamin c 8.4mg; riboflavin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 9.5mcg; sodium 497mg; potassium 218mg; calcium 26mg; iron 0.4mg.
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