Cinnamom Bun Apple Pie
A combination of an apple pie and cinnamon roll in a bun.
Chef Maria Cummins
all purpose flour
unsalted, at room temperature
coconut palm sugar
such as McIntosh, Granny Smith and Pink Lady (about 2 pounds)
Place a baking sheet in the oven and preheat to 400 degrees F.
Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. .
Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere.
Roll the pie dough into a tight log.
Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces.
Arrange the pieces cut-side down in a snug circle on floured parchment paper.
Lightly dust with more flour, then gently roll out into a 10-inch round.
Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.
Peel and thinly slice the apples.
Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl.
Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process).
Pinch the crusts together; fold the overhanging dough under itself and crimp as desired.
Brush with the beaten egg.
Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 40 minutes. (Tent loosely with foil if the top browns too quickly.)
Transfer to a rack to cool slightly.
Sprinkle with confectioners' sugar before serving
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