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.
- Prep Time: 1 hour
- Cook Time: 1 hour 5 minutes
- Category: Pie
- Cuisine: Baking
Keywords: Apple Pie, Cinnamon Roll, Autumn, Comfort Food