What I love about shopping at Market Street is that they are invested in the communities that they are located in. They like to know where the food they sell comes from, and they personally visit each and every Growing Partner they buy from. In turn they also give back and from now until March 18th, for every apple purchase in their stores, Market Street will donate apples to an area food bank.
Well that just made we want to buy some apples! And look at the variety the Flower Mound Market Street had available.
My favorites personally are the Fuji variety. I love the sweet crunch of those and buy them for both eating and baking.
These particular apples that I bought were HUGE, and so I had enough to make the equivalent of an apple pie and still have two left over to munch on another day.
As I was doing my shopping, I found these cute heart shaped paper baking pans in the baking aisle and knew right away that is what I wanted to make my individual apple pies in. I want to call it “The Apple of My Eye Pie,” but since people want to know what it is before they bake it 🙂 we’ll go with the more mundane “Cinnamon Roll Apple Pie.”
This recipe makes four of the small paper cake pans which yields 8 servings. You can also make it in a traditional 9 to 10 inch pie pan if you want.
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PDFCinnamon Roll Apple Pie
Ingredients & Supplies
4 heart shaped paper cake pans or a 9 to 10 inch pie pan
Filling
3 cups of peeled and chopped apples
2 tsps lemon juice
2 cups water
3/4 cup sugar
3 tbsp cornstarch
1/4 tsp salt
1/8 tsp nutmeg
Crust
1 refrigerated can of cinnamon rolls
1 refrigerated pie crust
1 tbsp melted butter
Instructions
In a bowl toss the apples with the lemon juice and set aside.
In a pot combine the water, sugar, cornstarch, salt and nutmeg and bring to a boil. Then stir continuously for two minutes. Add the apples and bring the mixture back to a boil, and then reduce the heat and cover for 8 to 10 minutes, or until the apples are soft. Set the pot aside and let cool.
While the apples are cooling, if you are using the individual pans, unroll the refrigerated pie crusts and press the top of the pan into the pie crust. You should be able to do this three times on the crust, and then roll the scraps to cut out the fourth. Set the heart shapes aside.
Preheat your oven at 375 degrees.
Open the cinnamon roll can and separate the rolls. Set the icing aside. Flatten the rolls with your palm and place them into your pan. If you are using individual pans, use two rolls for each crust. If you are using a full sized pie pan, use all the rolls and press them into the bottom and up the sides of the pan.
Spoon apple pie filling over the cinnamon roll crust.
Top with the pie crust, making an ‘x’ in the middle for venting, and brush with the melted butter.
Place on a foil or silicone lined baking sheet, if you are using the individual pans. You can place foil on a lower rack to catch any drippings if you are using a full sized pie pan. The pie filling may boil over, so this is just to protect your oven from being a burnt mess 🙂 Bake for 30 minutes for the individual pans, 45 to 60 minutes for a full sized pie.
Once pies are cooled, drizzle the icing from the cinnamon rolls on top of the crust and enjoy!
What is your favorite way to eat apples?
Tammy Litke is a Dallas blogger, blogging since 2008. She loves to watch movies, play video games, spend time in the kitchen, and travel. Between recipes and reviews you’ll find many helpful and some just plain funny posts on her blog. Welcome, pull up a chair and stay for a while!