Simply Brianna Joy

Frugal living tips from family to fun!

Dutch Apple Pie with Cinnamon Roll Crust

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This Dutch Apple Pie recipe has been in my family for ages. My Grandpa used to tell me stories of his mom making this delicious dessert and he couldn’t wait to get his hands on it. One time, he accidentally dropped the whole pie on the floor…can you imagine what his mom might have said?

It has always been a hit by itself, but thanks to a friend’s suggestion, I gave it a try using cinnamon rolls as a crust. We had just had a great sale on the cinnamon rolls, so this was a great way to use a bunch up. Who would have thought it would make an already amazing pie even better?!


  • 12.4 oz tube of refrigerator cinnamon roll biscuits(I used 2 small tubes of Pillsbury Cinnamon Rolls)
  • 4 medium Granny Smith apples-peeled, cored and sliced
  • 8 oz sour cream
  • 3/4 c sugar
  • 1 tsp cinnamon
  • 1 egg
  • pinch of salt

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Preheat oven to 450F. Place the biscuits between 2 sheets of wax or parchment paper, using a rolling pin, flatten them to about 1/8 inch thickness. arrange them around a pie plate and push together any seams. Overlapping is fine as long as you try to keep the thickness uniform. I cut the last 2 biscuits into pieces to fill in any rounded edges.

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Pile the apple slices into the crust. I had some slices left over, so I busted out my Caramel Apple Dip. I didn’t get many because my 4 year old must’ve smelled it from the other room, he came running and gobbled them up! Ok, back to the pie…

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In a medium mixing bowl, combine sour cream, sugar, cinnamon, egg and salt. Pour this over the apple slices in the crust. Smooth it over the top of the apples to make sure they are covered. It will all settle into the cracks as it bakes.


Bake at 450F for 15 minutes, then reduce heat to 350F for 30 minutes.

Make the crumb topping by mashing the next 4 ingredients with a fork until you have formed roughly pea sized crumbs.

Crumb topping:

  • 1/2 c flour
  • 1/4 c softened butter
  • 1/4 c sugar
  • 1/2 tsp cinnamon

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Keep the crumbs in the fridge while you wait. Once the timer goes off, spread crumbs evenly over the top of the pie. Return it to the oven for an additional 15 minutes. If you are like me, not all the crumbs will make it onto the pie(in my mouth with them!).


Take the pie out of the oven to cool, now this is where it gets hard….you have to wait for it to cool to eat it!! I know, I never want to either! I start picking at any loose crumbs and some not so loose ones. Shhhh, don’t tell anyone! I’m surprised my pies have any crumbs left on when it’s time to serve.

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Thanks for the idea Kelly!



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