We have had a wonderful vacation away from the blog, but at the same time it is great to be back sharing our new adventures in cooking with all of you. We have been so busy with just life in general it’s great to be back cooking and enjoying our passion in food. Anyone who knows me will not be surprised that we are back and to starting things off with a dessert recipe, I really do love my sweets. I heard about this idea over the summer and of course I had to try my hand at making my own version, the idea was to use cinnamon rolls as a pie crust for apple pie. WOW, what a cool idea this was and so simple to boot and I love simple.
12.4 oz. - Pillsbury Cinnabon Cinnamon Rolls
21 oz. - Wilderness More Fruit Apple Pie Filling
1/4 C. - Smuckers Caramel Topping
1/2 C. - Sun-Maid Golden Raisins
9 Inch - Pie Plate
1C. - Flour
1 C. - Brown Sugar
1/2 C. - Soften Butter
Preheat oven to 350 degrees. In a mixing bowl combine the flour, butter and brown sugar using a fork to create small pea sized lumps of crumble. Set into the fridge while you make the crust. Open the container of cinnamon rolls and set aside the cream cheese icing. Roll each cinnamon roll into a 4-5 inch circle, place the first round into the center of the pie plate then surround with the other rounds. Press together using your fingers and also pressing up the side of the pie plate to create your crust. In a mixing bowl combine the apple pie filling, caramel sauce and raisins then pour into the prepared pie crust and top with the crumble. Bake for about 1 hour or until the topping is golden brown, let cool for another hour before serving. Once ready to serve spoon the reserved cream cheese topping into a microwave safe dish and heat for 10 seconds or until easy to drizzle over the pie. The pie can then be served alone or with either vanilla ice cream or whip topping.