Cinnamon Roll Pie with Apples
Baking and Desserts | Tajikistan cuisine
⏳ Time
2 hours 15 minutes
🥕 Ingredients
12
🍽️ Servings
10
Description
This recipe is taken from the book 'Pies by Linda Smith.' 'This apple pie will undoubtedly win over anyone who loves cinnamon rolls. And, of course, apple pies. This pie may take you more time than all the other recipes in this book, but I believe the result will fully justify the effort. If you want to bake a pie without the cinnamon rolls, simply roll out the dough as usual. In that case, you can add an extra teaspoon of cinnamon to the apple filling.'
Ingredients
- Wheat Flour - 9.5 oz
- Sugar - 3 spoons
- Butter - 10.6 oz
- Apple - 1⅖ kg
- Sweetened Condensed Milk with Coffee - 6.3 oz
- Ground Cinnamon - 1¼ spoons
- Ocean salt - ¼ g
- Corn Starch - 4 spoons
- Freshly squeezed orange juice - 3 spoons
- Cardamom - 1 tablespoon
- Chicken Egg - 1 piece
- Raw cane sugar - 1½ spoons
Step by Step guide
Step 1
Prepare the dough: In a bowl, combine the flour, granulated sugar, and salt. Cut the butter (270 g) into cubes, add it to the dry mixture, and rub it between your fingers until it resembles crumbs.
Step 2
Gradually add ice-cold water (5–7 tablespoons) to the bowl with the dough, mixing it with a fork (start with a small amount and add more if necessary). When the dough starts to come together, it means you have added enough water.
Step 3
Wrap the dough in plastic wrap, flattening it slightly, and place it in the refrigerator to chill for 1 hour, or ideally, overnight.
Step 4
Prepare the apple filling: peel the apples, remove the cores, and slice the flesh.
Step 5
In a large pot, melt the butter. Add the apples and sauté them, stirring occasionally, for 2–3 minutes until they soften.
Step 6
Add the sweetened condensed milk, cinnamon, and salt to the apples. In a small bowl, mix the cornstarch with orange juice, then pour it into the pot with the apples and cook everything together over low heat, stirring constantly for a few minutes until the mixture thickens. Allow the filling to cool completely.
Step 7
Preheat the oven to 428°F.
Step 8
For the creamy cinnamon filling, mix the butter with cinnamon and cardamom. Remove the dough from the refrigerator and divide it in half. On a floured surface, roll out one half of the dough into a rectangle measuring 40x35 cm. Brush this portion of the dough with the butter mixture and roll it up along the longer side. Repeat the same steps with the second half of the dough. Place the rolls on a cutting board and put them in the freezer for 5–10 minutes.
Step 9
Remove one roll from the freezer and slice it into pieces about 1 cm thick. Arrange the slices with the creamy cinnamon filling along the bottom and sides of the baking dish, then gently press them down to form a single dough base. Place the dish with the base back in the freezer.
Step 10
Remove the second roll from the freezer and slice it in the same way as the first one. This time, arrange the slices in a circle on parchment paper (large enough in diameter to form the top layer of the pie) and then gently roll them out. If the slices do not stick together, lightly moisten their edges with water.
Step 11
Remove the pie crust from the freezer and fill it with the apple filling. Moisten the edges of the dough with water and cover the filling with the top layer of the pie. (The easiest way to transfer this layer onto the filling is to do so directly on the paper, and then carefully remove it.) Trim any excess hanging edges of the dough (you can leave them about 3 cm long for decorative purposes around the pie's edge). Place the pie back in the freezer for 15 minutes to help it hold its shape during baking.
Step 12
Remove the pie from the freezer. Prepare the glaze mixture: whisk the egg with milk and salt. Brush the mixture over the pie and sprinkle with brown sugar.
Step 13
Bake the pie on the lower rack of the oven for 10 minutes, then reduce the temperature to 347°F (350 degrees Fahrenheit) and bake for an additional 45-50 minutes until golden brown. Remove the finished pie from the oven and let it cool completely. Optionally, serve with vanilla ice cream.
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