|45 min||50 min||8|
|5 medium||Apple (about 2 pounds, assorted)|
|2 tbsp||Butter, unsalted (room temperature)|
|1 large egg||Egg (lightly beaten)|
|1/2 cup||Granulated sugar|
|1 whole lemon(s)||Lemon juice|
|2 tbsp||Partly skimmed milk, 2% M.F. (more if needed)|
|128 gm||Pie crust, unbaked|
|2/3 cup||Granulated sugar (confectioner's sugar)|
|1 tsp||Vanilla extract, pure|
Place a baking sheet in the oven and preheat to 400˚.
Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
Make the cinnamon-roll crust: 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 11/2 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 50 minutes. (Tent loosely with foil if the top browns too quickly.)
Transfer to a rack to cool slightly.
Whisk the confectioners’ sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.)
Drizzle over the pie.