Cinnamon Swirl Apple Pie Recipes

CINNAMON SWIRL APPLE PIE

Cinnamon Swirl Apple Pie image

Apples and cinnamon go together like peanut butter and jelly. It's no wonder my kids love this scrumptious cinnamon roll apple pie recipe that uses a shortcut ingredient to make a deliciously fun crust. -Barbara Curran, Lebanon, New Jersey

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
FILLING:
5 cups thinly sliced peeled tart apples (about 5 medium)
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING:
1/3 cup graham cracker crumbs
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons cold butter

Steps:

Preheat oven to 400°. Refrigerate icing from cinnamon rolls. Separate cinnamon rolls; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 7-9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon and nutmeg. Add to apple mixture; toss to coat. Pour filling into prepared crust., For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Cover top loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack., Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie.

Nutrition Facts : Calories 369 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 399mg sodium, Carbohydrate 69g carbohydrate (45g sugars, Fiber 2g fiber), Protein 3g protein.

CINNAMON-SWIRL APPLE SLAB PIE

Cinnamon-Swirl Apple Slab Pie image

This fun, cinnamon-scented twist on apple pie can feed a crowd while wow-ing them at the same time. The same homemade pie dough forms both the base crust and the topping-the magic happens when a sweetened cinnamon-butter is spread on half of the dough and rolled up like a log and chilled. Once sliced into swirly rounds, they're shingled on top of the baking sheet of spiced apples and baked until golden brown and bubbly. You can find a step-by-step photo guide to assembling the top crust here.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 3h40m

Number Of Ingredients 12

Ingredients

3 tablespoons unbleached all-purpose flour, plus more for dusting
2 recipes Test Kitchen's Favorite Pate Brisee, each shaped into a rectangular disk
4 tablespoons unsalted butter, room temperature, plus 2 tablespoons, refrigerated and cut into small cubes
1/2 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
4 pounds assorted apples, such as Jonagold, Cortland, Granny Smith, and Empire, peeled, cored, and cut into 1/4-inch slices
2 tablespoons fresh lemon juice
6 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
Fine sanding sugar, for sprinkling

Steps:

On a lightly floured piece of parchment, roll one disk of dough into a 12-by-17-inch rectangle. Transfer crust to a 10 1/2-by-15 1/4-inch rimmed baking sheet or jelly-roll pan and press into bottom edges and up sides. Fold overhang under and around edge. Refrigerate 30 minutes.
In a small bowl, combine room-temperature butter, brown sugar, cinnamon, and 1/4 teaspoon salt. On a lightly floured piece of parchment, roll second disk of dough into a 12-by-16-inch rectangle. Evenly spread butter mixture over dough all the way to ends, then, starting at a long edge, tightly roll into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.
Preheat oven to 425 degrees with a rack in lower third and a foil-lined baking sheet on a rack below. In a large bowl, toss together apples, lemon juice, granulated sugar, flour, remaining 1/4 teaspoon salt, and vanilla. Fill piecrust with apple mixture and dot with cold butter.
Cut dough log into 1/4-inch slices, rotating with each slice to keep slices round. (You'll need 63 slices total.) Arrange slices over apple mixture, slightly overlapping, in nine rows of seven. Refrigerate until firm, about 30 minutes.
Brush top of pie with egg wash and sprinkle with sanding sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375 degrees and continue baking until crust is golden brown and juices are bubbling, about 1 hour. Let cool completely on a wire rack. Slab pie tastes best the day it's made.

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