The fragrant cinnamon bun-like topping makes homemade apple pie even more special!
Be careful not to overmix.
Divide the dough into 2 pieces.
Pat each one into a 5-inch disk.
Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 2 days.
Remove the dough from the refrigerator and let stand until softened slightly, about 15 minutes.
Roll one piece of the dough between 2 sheets of parchment or wax paper into a 13-inch circle.
Peel off the top sheet and invert the dough onto a 9 1/2-inch deep-dish pie pan.
Place in the refrigerator while working on the dough for the top crust.
Roll the second piece of dough between 2 sheets of parchment into a 12-by-16-inch rectangle.
Evenly spread the cinnamon topping over the dough.
Starting at the long side, tightly roll the dough into a log.
Remove the pie pan with the bottom crust from the refrigerator.
Peel off the parchment.
Pour the apple filling into the crust.
Fold the edges of the bottom crust under and crimp.
Bake the pie for 25 minutes.
Let cool on a wire rack for at least 1 hour before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
