Apple Pi With Cinnamon Roll Crust

I saw this idea for a cinnamon roll pie crust on the internet. Their pie was a sweet potato but I figured it would work for apple too so here you go.

4 to 6 apples
3/4 to 1 cup sugar
cinnamon
dash nutmeg
1 stick of butter, softened
2 refrigerated or home made pie crusts, room temperature
9 inch pie plate
flour, for dusting

Start by dusting your working surface with flour so the pie dough doesn't stick when you roll it out.

Unroll the pie crust onto the floured surface, dust the rolling pin with flour and start rolling out the crust until its quite thin. Try to roll it out into a rectangular shape.

Using a pastry brush or your fingers, spread butter onto the dough being careful not to get butter on the board. Go all the way to the edges though.

Once you've got all the dough buttered, sprinkle cinnamon evenly over the entire rectangle.

Starting at one of the narrow sides start rolling the dough up tightly. Use a scraper or a spatula to help lift it off the board if it sticks.

Once you have it all rolled up slice the roll into thin slices, about 1/4 inch thick.

Now start taking those little cinamon roll looking pieces and putting them in your greased pie pan. Start in the middle and work out. Pack tightly as far as they will go.

Now using your hands and starting from the center, press the dough down and work out. Make sure all the spaces between the pieces are filled in. Mash them down and out until you've pushed the dough up the sides of the pan.

Trim the edges using a sharp knife.

Now we're ready for the filling.

First peel up the apples. Use what ever method you like but I prefer a vegetable peeler like the one pictured. Get all the peel off  and quarter the apple. Cut out the core and the stems with a paring knife. Slice the apples into the waiting pie pan. I like to use a mixture of Granny Smith and Gala apples. I alternate the apples as I peel them. One green and one red. The Granny's will cook up firmer but the Galas have a sweeter flavor. Nice mix.

Once you have the pie mounded up above the level of the pan. Sprinkle the sugar evenly over the apples. Do the same with the cinnamon. Use more or less cinnamon according to your tastes. Sprinkle a dash of nutmeg on the top. See the photos for the exact specs of a 'dash'.

Dab a few pats of butter around on top of the filling and start on the crust.

Unroll the other crust and place carefully on the top of the pie and start pinching the two crusts together around the rim. Pinch and press down at the same time to seal the edges to the pan. Use a knife to trim off the excess dough.

Take a sharp knife and poke some holes in the crust to let the steam out as it cooks. Make a pleasing pattern with your slits. Hearts always go over big, but sometimes I'll just put my initial in it. My pie right?

Now pop that puppy in the oven for about an hour. Check it after 50 minutes to see how brown the top is. If the edges are getting too brown take some tinfoil and tear it into strips to wrap around the rim to protect from the heat,

Vanilla ice cream goes really well with this but my grandma always served cheddar cheese. "Apple pie without cheese is like a kiss without a squeeze." Thanks Grandma, Miss you..