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Cinnamon Bun Apple Pie

Cinnamon Bun Apple Pie



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:

  1. Combine brown sugar and cinnamon in a small bowl. Add the softened butter and mix until well combined.
  2. Unroll the shortcrust pastry sheet on a lightly floured surface and spread the cinnamon butter evenly on top.
  3. Roll the pie dough into a tight log.
  4. 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.
  5. 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:

  1. Peel and slice the apples. Toss with the lemon juice.
  2. Grease the pie plate with melted butter. Line the plate with the second shortcrust pastry sheet and prick the base with a fork.
  3. 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.
  4. 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.
  5. 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:

  1. Whisk icing sugar, butter and 2 tablespoons orange juice in a bowl until smooth.
  2. Drizzle over the pie and brush it over the surface. Add grated orange peel.