Cinnamon Bun Apple Pie
- 1 14 .5-ounce box refrigerated pie dough
- All-purpose flour, for dusting
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 1/8 teaspoons ground cinnamon
- 5 assorted apples, such as McIntosh, Granny Smith and Pink Lady (about 2 pounds)
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 2/3 cup confectioners' sugar
- 2 tablespoons milk, plus more if needed
Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.
Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.
Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
Photograph by Levi Brown
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