# Components:
→ Cinnamon Roll Crust
01 - 1 package (approximately 340 g / 12 oz) refrigerated cinnamon roll dough (8 rolls), with icing packet reserved
→ Apple Filling
02 - 6 medium tart apples (e.g., Granny Smith), peeled, cored, and thinly sliced
03 - 80 g (1/3 cup) granulated sugar
04 - 40 g (1/4 cup) packed light brown sugar
05 - 2 tablespoons all-purpose flour
06 - 1 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 1 tablespoon lemon juice
10 - 1 teaspoon pure vanilla extract
→ Assembly and Garnish
11 - 1 tablespoon unsalted butter, melted
12 - Reserved icing from cinnamon rolls
# Directions:
01 - Preheat oven to 180°C (350°F). Lightly grease a 23 cm (9-inch) pie dish.
02 - On a lightly floured surface, unroll the cinnamon rolls. Flatten each roll with a rolling pin to approximately 0.5 cm (1/4 inch) thickness. Press the flattened cinnamon rolls evenly into the bottom and up the sides of the pie dish, pinching seams together as necessary to form a crust.
03 - In a large bowl, combine the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss until all apple slices are evenly coated.
04 - Pour the prepared apple filling into the formed cinnamon roll crust, spreading it uniformly. Brush the melted butter evenly over the surface of the apple filling. Bake for 45–50 minutes, or until the apples are tender and the crust achieves a golden brown hue. If the crust edges brown prematurely, shield them with aluminum foil.
05 - Remove the pie from the oven and allow it to cool for a minimum of 30 minutes. Drizzle the reserved cinnamon roll icing over the top before serving.
