Apple Cobbler Cinnamon Bun Pie
Ingredients
For the dough:
- 2 ½ cups flour
- ¾ cup sugar
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 4 oz 1 stick) margarine
- ⅔ cup non-dairy whipped topping
For the filling:
- 3 tbsp oil
- ½ cup brown sugar
- 1 tbsp cinnamon
For the apples:
- 5 Granny Smith apples, peeled and sliced
- 2 tbsp lemon juice or 1 lemon, juiced
- ½ cup sugar
- 1 tbsp cinnamon, or to taste
- 1 egg, beaten
Instructions
- Do Ahead: In the bowl of an electric mixer combine flour, sugar, and baking powder. Mix in vanilla, margarine, and whipped topping. Mix until smooth. Roll out dough into a 8 x 10-inch rectangle. Combine brown sugar and cinnamon. Spread oil on the dough and sprinkle with cinnamon/sugar. With the long end facing you, roll up jelly-roll style. Cover with plastic wrap and refrigerate overnight or freeze for 1 hour. This step will ensure neat slices.
- Preheat oven to 350°F. Toss apples with lemon, cinnamon, and sugar. Place in 9-inch round deep pie plate (glass or ceramic will work well and are recommended. Disposable will work too but the apples won’t bake as fast and you might lose some of the crispy flake on the edges). Bake for 30 minutes. Set aside to cool.
- Remove cinnamon roll from refrigerator and slice into 1-inch slices. Place over apples, cut side down, covering apples completely, creating a neat pattern. Brush with egg wash. Bake for 45 minutes, uncovered.
Notes
It’s worth doubling or tripling the cinnamon buns part and freezing the pieces so you have them for later use. Once that part is ready to go, you can have this amazing pie ready in minutes.
Tripling the dough recipe will use a whole container of topping (16oz) but leaves you 1oz short. That’s ok; just use ¼ cup less flour.
