Feed Me: Cinnamon Roll Apple Pie 🥧

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This was adapted from a recipe by Alix Traeger at Tasty. If, like me, you find making your own pie dough a major pain in the ass - yet also find store-bought workarounds a bit too bland - this is a happy medium and a perfect way to usher in fall weather.



Ingredients
2 cans cinnamon rolls (eight per package)
5 Granny Smith apples (large) or 7 (small)
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon

Pre-heat the oven to 350.

The original recipe calls for cutting the cinnamon rolls in half, before rolling each one flat. I tried that the first time and it was the most insane mess. Additionally, the Tasty video itself shows eight flat rolls on the bottom, and eight for the the top, so I'm not sure where/why the written instruction to create sixteen pieces for each got introduced.

Roll each of the first eight rolls flat; to minimize the stickiness everywhere, use wax paper as your surface and a piece of wax paper on top of the roll. Again: Much less messy than flour, and your rolling pin will thank you.

Layer a pie dish with the eight flattened pieces, setting them as needed to cover the entire surface and create a de facto crust. Bake for 10-15 minutes.

Repeat the rolling/flattening process with the second can of cinnamon rolls, except setting this set aside for the moment.

Peel and slice the apples, and put the slices into a mixing bowl. Add the sugar, cornstarch and cinnamon, mix, and then pour the mixture into the pie dish lined with the baked rolls. If the the mixture is starting to liquefy, hold back as much of it as possible from going into the dish, as it will soggify your bottom.

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Layer the second group of flattened cinnamon rolls on top of the pie mixture. Make to sure to cut a few slits for venting.

Bake for 35-45 minutes. Let it cool completely; drizzle with icing.

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