Cinnamon Bun Apple Pie

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Cinnamon Bun Apple Pie is a fun way to finish one of America's favorite fall pies. Everyone will love the top crust. Serve with a big scoop of vanilla ice cream for a traditional finish.

Prep Time1

Cook Time1 45

Total Time1 55

Course: Pies

Cuisine: American

Keyword: Apple Pie, Cinnamon Apple Pie, Cinnamon Bun Apple Pie

Servings: servings

Calories: 332kcal

Author: Helen S. Fletcher

Ingredients

American Pie Crust - Double Crust

2 1/4 cups cake flour (280 grams)
2/3 cup all-purpose flour (95 grams(
1 1/4 teaspoon salt
9 tablespoons unsalted butter (130 grams)
1/4 cup shortening (60 grams)
3 tablespoons beaten egg
1 1/2 teaspoons lemon juice
8 to 9 tablespoons ice water

Apple Filling

6 cups apples (About 3 pounds of apples)
3/4 to 1 cup brown sugar (100 grams)
1/4 cup all-purpose flour (35 grams)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup undiluted apple juice concentrate
2 tablespoons brandy
1 teaspoon vanilla

Instructions

INSTRUCTIONS

Prepare the American Pie Crust for a two crust pie as instructed, and divide it into approximately 2/3 and 1/3 portions. Flatten them into rounds, wrap in plastic wrap and chill until firm. Better yet, make it up to 3 days ahead and store in the refrigerator. Freeze for longer storage.
Draw an 11” circle on a piece of parchment and set aside.
Combine 1/4 cup brown sugar with 1 tablespoon cinnamon. Melt 1 tablespoon butter. Set aside.

ASSEMBLY

Roll the smaller top crust into a rectangle about 9 x 11 inches. Brush with the melted butter, leaving about 1/2" at one of the shorter ends uncovered. Spread the filling evenly over the dough, avoiding the unbuttered edge. Moisten the unbuttered edge with water. Roll up tightly, jelly roll style sealing the moistened edge by rolling is back and forth a few times to enlarge the roll to 10”. Refrigerate while preparing the rest of the pie. Keep the larger piece of dough refrigerated until needed.
Peel, core and slice the apples thinly. Place them in a large bowl.
Combine the brown sugar, flour, cinnamon and nutmeg. Whisk to combine. Stir into the apples.
Combine the concentrate, brandy if using and vanilla. Stir into the apple filling. Set aside while rolling out the bottom crust.
Preheat the oven to 375° F.

CINNAMON BUN APPLE PIE TOP CRUST

Cut the chilled cinnamon bun roll into 1/2" slices. There should be 20 slices. Place them evenly on top of the parchment circle. Place a piece of wax paper on top of them and flatten them with the palm of your hand. Roll them out to cover the circle but keep them inside as much as possible. Refrigerate while finishing the pie. There may be some gaps but that is fine. Those will be the vents.
Roll the 2/3 portion into a 12" circle. Place it into a pie plate. Pour the apple filling into the crust.
Remove the wax paper from the cinnamon bun top. If it is hare, let it sit for a few minute until it is cold but pliable and, using the parchment paper and place it over the apples.
Trim the crusts so they are even if necessary. I find this easiest to do with scissors. Moisten the bottom overhang of the crust and press the top and bottom together. Tuck them under and flute the edges. You can see a couple of open spaces that will serve as vents.
Place the pie on a parchment lined, rimmed baking sheet.

COVERING THE FLUTED EDGES

While most edges of the pie crust are covered about half way through baking, I find this to be tricky because everything is really hot. So, I cover my edges immediately when everything is cold and easy to handle.
Tear off 3 pieces of foil. Spray them with a non-stick baking release. Place them over the edges of the pie crust pressing them in lightly.
Bake for 45 minutes. Remove the foil from the edges with a pair of tongs. Bake for another 35 to 40 minutes until the crust is browned and the juices of the pie bubble up and out.
Cool to at least lukewarm before serving.

Notes

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Work the crust when it is cold. If it warms, chill it.
Work the crust when it is cold. If it warms, chill it.
Don't be concerned if there are small openings in the top crust. I had several in mine.
Just before fluting the edges of the crust, be sure to lightly wet the bottom overhand and press the top and bottom together so they are one.
The use of the brandy is optional but it goes great with apples.
Make sure to put the unbaked pie on a parchment lined, rimmed baking sheet to catch any overflow juices. They are a huge mess to clean off the oven floor and the hot pie platecan be dangerous to remove by itself.
The pie crust can be made up to 3 days ahead and refrigerated or it can be frozen, well wrapped for several months. I generally divide it before freezing.
Thaw the crusts in the fridge overnight.
The baked pie can be cooled, frozen until hard and then thawed in the fridge. It may take 2 days to completely thaw it.
Refresh the pie by putting it back in it's pie pan and tenting it. Heat it in a 350°F oven for 20 to 25 minutes.
Store at room temperature lightly covered up to 2 days.

Nutrition