Recipes posted on February 01, 2012 11:42
Crust: 12.4 oz. refrigerated cinnamon rolls
Lightly flour rolling pin and work surface...separate 8 rolls, roll each
cinnamon roll into a 4-5" round. In an ungrsd 9" pie plate, place one
round in the center, arrange remaining 7 rounds around and up the
sides of the plate...press with fingers to form a seamless crust.
Filling:
5 medium jonathon apples, peeled-thin sliced 3/4 cup sugar
2 Tablsp flour 1 1/4 teasp apple pie spice 2 Tablsp lemon juice
1 Tablsp minute tapioca 1 cup raisins
Mix all filling ingredients, let sit for 5 mins. Blend well, spoon into
the crust. Sprinkle with crumble topping:
1 cup flour 1 cup pkd brown sugar 1/2 cup margarine, softened
1/2 cup walnuts, chopped 1 teasp cinnamon
Blend well, sprinkle over the top of the pie.
Bake 1 hour - 15 mins into the baking time, cover edge of pie with
foil to prevent over browning. Cool on rack, then drizzle with icing
from the cinnamon rolls.