Ingredients

FOR THE CRUST:

1 Pillsbury refrigerated pie crust

1 tsp unsalted butter, melted

2 tsp ground cinnamon

egg wash (1 egg beaten with 1 tsp water)

FOR THE FILLING:

7 to 8 cups peeled, cored, and thinly sliced Granny Smith apples

1 stick unsalted butter, at room temperature

1 cup unbleached all-purpose flour

1 cup light brown sugar

granulated sugar, for sprinkling

FOR THE ICING:

1/2 cup powdered sugar

1/4 tsp vanilla

1/2 tsp ground cinnamon

2 tsp milk

Preparation

  1. Preheat oven to 400 degrees F. Unroll pie crust on a 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.
  2. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash.
  3. Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.
  4. Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.
  5. In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie