Cinnamon roll apple pie from Bake from Scratch, Volume Two: Artisan Recipes for the Home Baker (page 203) by Brian Hart Hoffman

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Zosia on March 14, 2019

This was a cute and delicious pie but it was not without its issues, primarily with the dough. The recipe makes a huge amount of dough, enough for two pies and too much for my food processor to handle so the last mixing stage was done in a large bowl instead. The dough was quite resistant to being rolled out in the final stage and several of the "cinnamon roll" disks came apart during the transfer to the pie plate. I ended up pressing them in and thought that that was probably the easier route to have taken from the start. For the top crust, I sliced the log of dough into 1/4" instead of 1/2" thick slices, rolled each piece individually, and arranged them on the top of the filling with a slight overlap....much easier. I used half granny smith and half golden delicious apples and reduced the sugar in the filling by half.

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