Well now, let me tell you about this here apple pie with cinnamon bun crust, it’s somethin’ else! You wouldn’t think such a thing could taste so good, but trust me, it does. Ain’t nothin’ like the smell of cinnamon fillin’ up the house. If you ain’t never tried it, you better get yourself to the kitchen right now, ’cause this is somethin’ you don’t wanna miss. It’s easy too, not like those fancy pies you see in cookbooks that look like they take a thousand years to make.
First thing you gotta do is get your hands on some cinnamon rolls. Yep, you heard me right, cinnamon rolls! Now, you ain’t gonna be makin’ ’em from scratch—ain’t nobody got time for that! Just grab the kind that come in a can. You know the ones, all fluffy and full of sweet, cinnamon-y goodness. Don’t bother with the fancy stuff; the simple kind is just fine.
Next, take those cinnamon rolls and unroll ’em, just like you would if you was gonna bake ’em the regular way. But instead of just bakin’ them, we’re gonna use ‘em for the crust! That’s right, these rolls gonna make up the base of your pie. Lay ’em down in your pie dish, squish ’em together real nice, and press ‘em out so they cover the bottom of the dish. Ain’t gotta be perfect, just enough to hold everything together.
Now, let’s talk apples. You’re gonna need about six or seven good-sized apples. I like Granny Smith, but you can use whatever kind you got. Peel ‘em and cut ‘em into slices. Don’t need to be too picky about the size, just so they cook up nice. After you got ’em sliced, toss ‘em in a big ol’ bowl with some sugar, cinnamon, and a bit of apple pie spice. If you don’t have apple pie spice, just add a little nutmeg and allspice. Mix it all up real good, and make sure them apples are coated real nice in that sweet, cinnamon-y goodness.
Now, pour those apples right on top of the cinnamon roll crust. Don’t worry about it lookin’ all messy, that’s the good part. The apples gonna cook down and get all soft and bubbly, makin’ that cinnamon roll crust even better. If you want to make it a little extra special, you can sprinkle some more cinnamon on top. I ain’t one to hold back on the cinnamon, that’s for sure!
Once you got all that together, you’re gonna want to bake it. Preheat your oven to about 375°F (or 190°C, if you’re one of them folks who use them fancy numbers). Pop the pie in and bake it for about 30 to 40 minutes. You’ll know it’s done when the apples are soft and the crust looks golden brown and crispy. Now, if you see the crust gettin’ too brown, you can cover the edges with some foil so it don’t burn up on ya. Ain’t nobody want a burnt crust, no sir.
When it’s done, take it out of the oven and let it sit for a bit. I know it’s hard to wait, but trust me, let it cool down a little so all that good stuff don’t run out when you cut into it. And when you do, oh Lord, you gonna be in heaven. The cinnamon roll crust is soft and sweet, and the apples are just the right mix of tart and sugary. It’s like the best of both worlds, pie and cinnamon rolls all rolled into one.
If you’re feelin’ extra fancy, you can top it with a little bit of ice cream or whipped cream. But honestly, it’s good enough on its own. Ain’t nothin’ more comforting than a big ol’ slice of this pie after a long day of workin’ or just sittin’ by the fire. So next time you want somethin’ sweet and easy, try yourself some apple pie with cinnamon bun crust—you won’t regret it!
Tags：[apple pie, cinnamon bun crust, easy dessert, cinnamon rolls, pie recipe, homemade pie, apple pie with cinnamon, fall dessert, quick pie recipe]
