Special thanks to Lucky Leaf for sponsoring this post. As always, all opinions are my own.
A delicious and easy to make cinnamon roll apple pie! This “shortcut” apple pie uses store-bought crust and apple pie filling.
For more recipes using pie filling check out this peaches & cream cake or these cherry cinnamon roll danishes.
My kiddos got quite the candy stash from Halloween this year. Even the 3-year old.
The day after Halloween, the 3-year old thought it would be a good idea to unwrap every single piece of candy he received, and put it back into his Halloween bucket. We all told him this was a bad idea, but he insisted. Well we left it, and I went to take a shower after my husband left for work. When I got out of the shower I heard that our dryer was on, and thought “that’s strange, I never turned it on…”
Upon further investigation I learned that my son had put all of his UNWRAPPED Halloween candy into my dryer and turned it on. By the time I found it, the candy had become one mass of melted candy that had covered the inside of my dryer.
Aren’t little boys the best?
Since that traumatizing day (for both of us), he tells everyone we run into that his mom “threw-ded away all his Halloween candy.” The cashier at the store, the neighbors, everybody that will listen hears his one-sided account of how his terrible mother threw away all his candy!
Luckily I was able to distract him by getting his help making this delicious cinnamon roll apple pie. This apple pie really is incredible! And since we’re using Lucky Leaf Apple Pie Filling – instead of preparing the apples from scratch – the prep time goes WAY down.
Lucky Leaf Apple Pie Filling is a high-quality dessert product with no high-fructose corn syrup. The filling is convenient, versatile, and such a great way to simplify your baking. Which, I don’t know about you, but those shortcuts are a must have during this busy holiday season!
How to make this cinnamon roll apple pie:
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CRUST: Brush the pie dough with butter and sprinkle evenly with cinnamon. Roll-up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. You’ll press these mini “cinnamon rolls” into the bottom and sides of the pie plate.
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FILLING: Pour 2 cans of Apple Fruit Filling on top of the crust. Easiest apple pie filling ever 🙂
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STREUSEL: Next you’ll combine the butter, flour and brown sugar in a large bowl and form into crumbles using a pastry blender. All these crumbles get sprinkled on top of the apple pie filling and the pie is ready to bake! Read up on a few streusel tips here.
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ICING: To make the simple icing: whisk together powdered sugar, vanilla, cinnamon and milk in small bowl and drizzle it over the cooled pie!
More delicious desserts:
- Vanilla Cheesecake Bars
- Chewy Oatmeal Cookies
- Lemon Bars
- Edible Cookie Dough
- Banana Cupcakes with a cream cheese frosting
A delicious and easy to make cinnamon roll apple pie! This "short-cut" apple pie uses store-bought crust and Lucky Leaf's apple pie filling.
- 1 refrigerated pie crust
- 1 tablespoon unsalted butter, melted
- 2 teaspoons ground cinnamon
- 2 (21 ounces EACH) cans LUCKY LEAF® Premium or Organic Apple Fruit Filling or Topping
- 8 tablespoons unsalted butter, at room temperature
- 1 cup white all-purpose flour
- 1 cup light brown sugar, lightly packed
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 2 teaspoons milk
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Preheat oven to 350° F. Unroll pie crust on lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. Then press evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between the rolls.
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Pour 2 cans of Lucky Leaf Premium Apple Fruit Filling on top of the crust. Place pie on a sheet pan and cover top loosely with foil. Bake for 25 minutes. Meanwhile, combine butter, flour and brown sugar in a large bowl and form into crumbles using a pastry blender. Sprinkle crumbles over apple filling.
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Bake until top and crust are golden brown and filling is bubbling, an additional 25-35 minutes (cover top/crust with foil if necessary near the end). Remove from oven and cool.
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Whisk together powdered sugar, vanilla, cinnamon and milk in small bowl to form icing (add more sugar or milk to reach desired consistency). Drizzle over cooled pie.
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