My SIL made this recipe for us last year for Thanksgiving and I couldn’t get over how much I loved it. I am obsessed with cinnamon, so that may have had something to do with it. I am sharing this recipe, but just know, it is the recipe on the can of the Lucky Leaf apple filling. I would have never guessed!! Look at the photo at the bottom and how you make little mini cinnamon rolls as the pie crust.

You will see the recipe for the icing that you drizzle on at the end, but honestly, you don’t even need that. I skipped it and by the time you add that scoop of vanilla ice cream, no one will miss the icing. Also, I love that you can make this ahead of time and then just throw it in the oven when you are ready! Let me know if you make it 🙂

Cinnamon Apple Pie

Ingredients

Crust

2 refrigerated pie crust (I use the Pilsbury)
1 Tablespoon butter, melted
2 teaspoons ground cinnamon

Filling

2 21-ounce cans LUCKY LEAF® Premium or Organic Apple Fruit Filling or Topping
8 Tablespoons butter, at room temperature
1 cup flour
1 cup light brown sugar

Icing

1/2 cup powdered sugar
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
2 teaspoons milk

Directions

Step 1
Preheat oven to 400° F. Unroll pie crust on lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. Then press evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between the rolls.
Step 2
Pour 2 cans of Lucky Leaf Premium Apple Fruit Filling on top of the crust. Combine butter, flour and brown sugar in a large bowl and form into crumbles using a pastry blender. Sprinkle crumbles over apple filling.
Step 3
Bake until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary). Remove from oven and cool.
Step 4
Whisk together powdered sugar, vanilla, cinnamon and milk in small bowl to form icing (add more sugar or milk to reach desired consistency). Drizzle over cooled pie.