This cinnamon roll topped apple pie is the stuff dreams are made of. Not only is apple pie the bomb, but this version has loads of adorable little cinnamon swirls adorning the top instead of a standard pastry lid. Need I say more?
I was pottering around the house last night; doing laundry and probably cleaning, all the fun stuff, when I noticed it was dark. I checked the time, 8pm. It was dark at 8pm guys, this is exciting news. It’s officially Autumn and I’ll fight anyone that says otherwise.
Light nights are OK for a while, the added hours of socialising is fun at first but it isn’t long before that 10pm sun is mocking you. You wanna put your pyjamas on? Tough, not while that bright sucka in the sky is still around and if you do, you’ll feel like a lazy slob because it’s still light and you should be doing stuff. No hot chocolates, cosy blankets or cinnamon scented candles. Blah, I’ll never understand Summer people. They’re a different breed to us Autumn folk.
So obviously, I had to celebrate the beginning of my favourite season, and what better way to do it than with an apple pie. A cinnamon roll topped apple pie no less!
Yep, you read that right, this pie is fancy!
When it comes to picking your apples you’ll want to go over to the tarter side of the apple spectrum, your Granny Smiths, Braeburns or Honeycrisps are best. That way you have complete control over the sweetness, once you’ve cooked your apples you can have a wee taste and add a touch more of sugar if it’s still a bit tart.
Make sure you serve this pie warm, with a big old scoop of vanilla ice cream and join me in giving the fleeting sun a jolly two fingered salute. See you next Summer.
Adapted from Sainsbury’s Magazine
For the pastry:
- 125g cold unsalted butter, diced
- 250g plain flour, sifted, plus extra to dust
- 50g icing sugar, sifted
- 1 medium egg, beaten
- 1 tbsp milk
For the Filling:
- 2kg Granny Smith apples, peeled, cored and cut into wedges
- 75g caster sugar
- juice of ½ lemon
- 2 tsp ground cinnamon
For the Cinnamon Rolls:
- 1 x 375g sheet ready-rolled puff pastry
- 100g soft unsalted butter
- 125g caster sugar
- 3 tbsp ground cinnamon
- 3 tbsp icing sugar
- For the pastry, rub the butter into the flour and icing sugar until it resembles breadcrumbs with a few larger chunks, then add a pinch of salt, the egg, milk, and combine together with a table knife. Bring the dough together into a ball and flatten into a disk, wrap in clingfilm and rest in the fridge for 30-60 minutes.
- Put the apples, sugar, lemon juice and cinnamon into a large saucepan. Cook over a medium heat for 5-7 minutes, stirring occasionally, until the apples are just breaking up. Set aside to cool completely. Heat the oven to 180°C and get your pie dish ready.
- Take the pastry from the fridge and allow to soften at room temperature for 10 minutes. Roll out on a lightly floured surface to a large circle that will fit into a 23cm pie dish. Transfer the pastry circle to the pie dish using a floured rolling pin. Gently press the pastry into the sides and crimp the edges, and then put in the freezer to chill for 15 minutes.
- Meanwhile, unroll the sheet of puff pastry. Mix the soft butter, sugar, cinnamon and spread evenly over the pastry. Roll up tightly from the long side, like a Swiss roll and place the sausage on a lined tray and chill in the freezer for about 15 minutes.
- Line the chilled pastry case with baking paper and fill with baking beans. Cook for 15 minutes in the oven and then remove beans and paper and cook for a further 10 minutes until crisp and lightly golden. Remove from the oven, and allow to cool.
- Fill the crust with the cooled apple mixture. Slice the cinnamon swirl roll into circles 6-7mm thick. Lay all over the top of the apples, overlapping very slightly. Put the pie back into the oven and bake for a further 40 minutes until the topping is risen and crisp. Leave to rest for 45 minutes.
- Mix the icing sugar with just enough water to give a drizzling consistency. Drizzle over the pie and serve warm with ice cream or custard.
If you have any left over cinnamon swirls simply bake on a lined baking sheet at 180°C for 20 minutes. Allow to cool and keep in an airtight tin for up to 4 days.
Keywords: Apple Pie, Cinnamon Roll, Autumn, Comfort Food