American Pie Council

2011 Contest Recipe

Simply Divine Cinnamon Roll Raisin Apple Pie

Simply Divine Cinnamon Roll Raisin
Apple Pie
Pastry for one single crust 9-inch pie
For Filling:
1/3 cup butter, melted
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 1/2 tsp cinnamon
2 tablespoons flour
7 apples, peeled, cored, and thinly sliced
1/2 cup raisins
For Cinnamon Roll pie top:
1 (8-oz.) can refrigerated crescent rolls
2 Tablespoons butter, melted
2 Tablespoons sugar
2 teaspoons cinnamon

Icing for Cinnamon Roll top:
2 (ounces) cream cheese, softened
1 cup powdered sugar
1 tablespoon butter, softened
1 tablespoon milk

For Filling:
Preheat oven to 425 degrees. Roll out bottom crust and line 9-inch pie dish; flute edge.
In a large skillet over low heat melt butter. In a large bowl blend together granulated sugar, brown sugar, cinnamon, and flour. Add apples and raisins to mixture and toss to coat apples. Turn apple mixture into skillet with melted butter; cook and stir over medium heat for 6-8 minutes or until apples are tender. Turn filling into pastry lined dish; protect edge of pie with foil and bake at 425 for 10 minutes. Reduce oven to 375 and bake an additional 10 minutes.
Meanwhile, for Cinnamon Roll top:
Unroll crescent rolls (do not divide); brush top side with 2 Tablespoons melted butter. Blend together sugar and cinnamon in a small bowl; sprinkle mixture over melted butter. Roll crescent pastry up into a log lengthwise and pinch edge to seal. Cut log into  inch miniature cinnamon rolls.
Place miniature cinnamon rolls evenly onto top of pie. Bake at 375 degrees 18-20 minutes longer or until cinnamon roll top is golden brown. Cool pie on rack.
Icing for cinnamon roll top:
In a small bowl blend together until smooth softened cream cheese, powdered sugar, butter and milk. Pipe icing onto cinnamon rolls in a swirling pattern. Serves 8.


Nana's Perfect Pie Crust
3 cups unbleached flour
1 cup plus 1 tablespoon butter flavor Crisco (cold)
1/2 teaspoon baking powder
1 egg
1 teaspoon sea salt
1/4 cup plus 1 tablespoon ice cold water
1 Tablespoon sugar
1 Tablespoon rice vinegar
In a large bowl, combine flour, baking powder, salt and sugar. With a pastry blender cut in Crisco until mixture resembles coarse crumbs. In a small bowl beat egg, water and vinegar together. Add egg mixture slowly while tossing with fork until mixture is moistened (do not over mix). Divide dough and shape into 3 balls, flatten each to form disk. Wrap each disk with plastic wrap and refrigerate at least 30 minutes before using. Makes 3 (9-inch) single crusts. Use one disk for this recipe.
Category *** Apple *** Karen Hall