Pie, Oh My!

It’s almost here! I can almost taste the turkey, gravy, mashed potatoes and of course, my all time favorite, STUFFING! Thanksgiving food is what I live for, as a matter of fact; I have already had two “friends-givings” so far. I also just so happen to be a vegan, so that just tells you how much I love thanksgiving food. I know what your thinking, some vegan you are… However, I choose veganism primarily for the health benefits, so I can have my cheat days during the holidays, thank you very much. Any who, as I was brainstorming about what desert to make on Thursday, I thought of a game changer. I introduce to you, cinnamon roll apple pie!

Cinnamon Roll Apple Pie Recipe



7-8 cups apples, peeled, cored and thinly sliced (granny smith is preferable)

2 tablespoons flower

¼ cup sugar

1 teaspoon cinnamon

One beaten egg


Pillsbury Cinnamon rolls with icing


1 Stick unsalted butter at room temperature

1 cup all purpose flower

1 cup light brown sugar

1 tablespoon granulated sugar


Start off by setting your oven to 400 degrees F.

Take out your cinnamon rolls and press them firmly and flatly against your pie pan. Make sure to cover your entire pan and that there aren’t any gaps in between the rolls. Brush lightly with a beaten egg.

In a large bowl, toss the apple slices with the flour, sugar and cinnamon until evenly coated. Pour the apples into the crust.

In a medium bowl, combine the butter, flour, and brown sugar with your fingers or a pastry blender until crumbly. Sprinkle the crumble over the heaped apples. Finally, sprinkle the whole pie with the sugar.

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