Instructions
Preparation time: 60 mins
Cooking time: 50 mins
Cinnamon roll crust:
2 tsp ground cinnamon
1/3 cup (70gr) brown sugar
3 tbsp (45 gr) unsalted butter, at room temperature
1 sheet ready-rolled shortcrust pastry
flour for dusting
Apple pie:
10 tart apples thinly sliced
juice of 1 lemon
butter for greasing
1 sheet ready-rolled shortcrust pastry
1/4 cup (50gr) brown sugar
1 tsp ground cinnamon
3 tsp vanilla extract
1 tbsp grated orange peel
1 egg, beaten
White glaze icing:
1 cup (125gr) icing sugar
1 tbsp butter, softened
2 tbsp orange juice
1 tbsp grated orange peel
Make the cinnamon-roll crust:
- Combine brown sugar and cinnamon in a small bowl. Add the softened butter and mix until well combined.
- Unroll the shortcrust pastry sheet on a lightly floured surface and spread the cinnamon butter evenly on top.
- Roll the pie dough into a tight log.
- Trim and discard about 1 1/2 inches (3-4cm) from both ends; cut the remaining log crosswise into 1/2inch (1,3cm)-thick pieces.
- Arrange the pieces cut-side down in a somewhat circular shape on a floured parchment paper. Lightly dust with more flour, cover with an other baking parchment then gently roll out into a 10-inch (26cm) round. Refrigerate until ready to assemble the pie.
Preparing the apple pie:
- Peel and slice the apples. Toss with the lemon juice.
- Grease the pie plate with melted butter. Line the plate with the second shortcrust pastry sheet and prick the base with a fork.
- Arrange a first layer of apples in the dough-lined pie plate. Add brown sugar, cinnamon, vanilla and grated orange peel. Then repeat with a second layer.
- Invert the cinnamon-roll crust on top and peel off the parchment. Trim off the the overhanging dough and pinch the crusts together. Brush with the beaten egg.
- Bake at 400°C/200°C/Gas Mark 6, until the crust is golden brown and the filling is bubbling, about 50 minutes.
White glaze icing:
- Whisk icing sugar, butter and 2 tablespoons orange juice in a bowl until smooth.
- Drizzle over the pie and brush it over the surface. Add grated orange peel.