September 3, 2017: Cinnamon Bun Apple Pie

First off, I would like to announce that The Munching Dead has made a $10 donation to the Hurricane Harvey relief fund run by the American Red Cross. We’d donate more but really, at this point, it’s a one person operation here and I don’t make any money from this, it’s a passion project. We do look forward to donating more in the upcoming weeks. Thoughts go out to everyone in the path.
This week’s recipe is something I thought I’d give a try with the idea that, if it failed, it’s still be delicious. It was a success and is indeed delicious.

Crust

1 pkg cinnamon bun roll dough (8 count)

Filling

5 apples (I used 2 pink lady and 3 granny smith) peeled, cored and sliced thin

1 tbsp lemon juice

1/4 tsp Nutmeg

1/4 tsp cinnamon

4 tbsp Corn Starch

1/2 cup white sugar

1 cup hot Apple juice

Crumble Topping

1/4 cup flour (packed well)

1/4 cup brown sugar (packed well)

1 tbsp cinnamon

2 tbsp cold butter
Directions

Heat oven to 375

Make filling first

In a large pot, on low heat, put sliced apples in and stir in lemon juice. 

After a few seconds put in corn starch, nutmeg, cinnamon, and sugar. 

Stir until well coated and then add hot Apple juice and keep stirring.

Once the sugar starts to caramelize, take off heat and set aside.

Crust

Place 1 roll in the middle and place the 7 around the outside. Press together and spread until they cover the pan, making sure to press any open seams closed.

Topping

Mix butter, brown sugar, and butter in bowl until in clumps

Put it all together

Pour Apple filling into the cinnamon bun crust and spread to make sure it will fill the crust. 

Spoon the topping evenly above the filling

Bake

Put tin foil around the edge of the pan to avoid burning the crust and place in the oven for 25 minutes 

Take out, let cool and then serve and enjoy!