Last month I visited my friend Tiffany of Oh Honey Bakes at her new farm up in Washington. It’s a little south of Seattle and it’s nested up against a forest and some blackberry brambles and has the most scenic view of a red barn a couple acres away. Even though it was a very short visit (just one night!) I had the best time catching up with her and seeing her beautiful big new home! I also got to meet her dog, Olly, who was the sweetest ever and slept next to me in bed that night, and her two little wiggly kittens (who have some photo appearances later on in the post! 😀 )
While we were hanging out, we made this incredibly delicious and beautiful cinnamon roll pie from my friend Linda Lomelino’s new cookbook, Lomelino’s Pies. If you’re on the lookout for a new cookbook, I cannot recommend this one highly enough—there’s such an awesome breakdown of pie crust recipes and a wonderfully nerdy list of all the pie crust glaze options and how they look, which, if you’re as obsessive about food as I am, is something that I stared at for about 15 minutes straight looking at how all the different components of pie glaze affected how the crust baked. Along with a comprehensive look at all the ways to make pie, there’s just an insane amount of beautiful photos in the book. Even if it lived on your coffee table as something to look through it would be worth snagging up (but it would admittedly be a shame not to bake a tasty pie from it!)
Tiffany and I decided to try making the one that intrigued us the most, which was this cinnamon roll pie with apples. The crust was actually a lot easier to make than you’d think, and you can check out the recipe below and the pictures for a little guide. The crust came out SOOOOO flakey and buttery and cinnamon-y, which complemented the dulce de leche apple filling perfectly. Yep, the filling is basically apples sautéed in dulce de leche (a very rich caramel). There’s really no way to go wrong with any of those ingredients, especially in cinnamon roll pie-form!
I hope you all enjoy this magical cinnamon roll pie, and wish you guys a very wonderful holiday with your friends and family. Oh! And one quick note—my online photography, storytelling, and branding course is now open, woohoo!! I’ve been wanting to make it for more than a year now, and I’m *so* incredibly happy to finally have it completed and be able to share it with all of you. In just a couple clicks, you’ll have access to video tutorials that distill down everything I’ve learned over the past 15 years as a photographer and the past 9 years as a blogger…it’s a lot of information! 😉 If you want to take your photography or blog to the next level in 2018, I highly recommend signing up! Would love to teach you 🙂
Okay that’s all for now, I think I’ll “see” you once more before the new year, so until then have a wonderful and relaxing holiday and talk soon!!!
Cinnamon Roll Pie with Apples
- 2 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon sea salt
- 16 tablespoons 8 ounces cold butter
- 5 - 7 tablespoons ice-col water
- 2 3/4 pounds apples
- 2 tablespoons 1 ounce butter
- 3/4 cup dulce de leche
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 4 tablespoons corn starch
- 3 tablespoons freshly squeezed orange juice
- Crust Filling
- 5 tablespoons butter at room temperature
- 1 tablespoon cinnamon
- 1 teaspoon ground cardamom
- 1 egg
- 1 tablespoon milk
- pinch of sea salt
- 1-2 tablespoons pearl sugar or raw cane sugar
Mix the flour, granulated sugar, and salt in a bowl. Dice the butter and add it to the flour mixture. Use your fingers to pinch in the butter until the dough is crumbly.
Add the water (begin with the smaller amount and gradually add more if the dough feels too dry) and mix it in with a fork. If you pick up a bit of the dough and it coheres when pressed together, it has enough water.
Lay a piece of plastic wrap over the dough, flatten the dough somewhat, and then cover the dough completely with plastic wrap. Refrigerate the dough for at least 1 hour, preferably overnight.
Peel and core the apples.Cut them into thin slices and place them in a large bowl.
Melt the butter in a large saucepan. Add the apple slices and sauté them for 2 to 3 minutes, until the apples soften slightly. Carefully stir occasionally.
Add the dulce de leche, cinnamon, and salt. In a small cup, dissolve the cornstarch in the orange juice and stir it into the saucepan. Let the mixture simmer over low heat as you stir for a few more minutes, until the mixture has thickened. Let the filling cool completely.
Rolling Out the Crust and Baking the Pie
Preheat the oven to 435 degrees Fahrenheit.
For the crust filling, mix the butter with the cinnamon and cardamom. Take the dough out of the refrigerator and divide it into two equal pieces. On a floured work surface, roll out one half of the dough into a rectangle 16 x 14 inches. Spread this dough with half the butter mixture and roll it up from the long side. Repeat with the other half of the dough and the remainder of the crust filling. Place the rolls on a cutting board and place them in the freezer for 5 to 10 minutes.
Remove one roll from the freezer and cut it into 1/4-inch thick slices (just as if you were making cinnamon buns). Fill a pie pan with the slices, covering the bottom and sides (the pieces should have a little space between them). Press the slices together so that they form a pie shell. Transfer the pie pan to the freezer.
Take the other roll out of the freezer and cut it in the same way, but arrange the pieces in a circle (large enough to cover the top of the pie pan) on top of a sheet of parchment paper. Place another sheet of parchment paper on top and roll the sheet to make all the slices stick together. If the slices don't want to adhere, you can brush a little water between them. Peel the top sheet of parchment paper off.
Take the pie shell out of the freezer and pour in the apple filling. Brush the edge with a little water and add the top crust. It is easiest to leave the crust on the remaining bottom sheet of parchment paper and place it over the pie filling, paper-side up, and then peel off the parchment. Cut away any overhang, leaving a rim about 1 1/4-inch wide if you want to make a decorative edge. Pu the pie in the freezer for 15 minutes (to help it hold its shape better in the oven while baking).
Remove the pie from the freezer. To make the glaze, whisk the egg, milk, and salt in a small bowl. Brush the pie dough with the egg mixture and sprinkle the pearl sugar on top.
Bake the pie on the lower rack of the oven to 10 minutes. Reduce the temperature for 350 degrees Fahrenheit and bake for another 45 to 50 minutes, until the piecrust is golden brown. Remove the pie from the oven and let it cool completely. Serve the pie with vanilla ice cream, if desired.