Cinnamon Roll Apple Pie

This recipe is a mix of a bunch of different recipes I have come across in the past few days. I have been dying to try the cinnamon bun pie crust for a long time now, and it came to me the other day – why not make it into an apple pie? Here is the recipe in it’s three parts:

Preheat oven to 400°F
Cinnamon Bun Pie Crust:

2 cup sifted flour
2/3 cup lard
1/2 – 1 teaspoon salt
6-8 Tablespoons cold milk

Cut a 1-2 ft. square piece of parchment paper and sift flour onto paper. Sift flour again, but add the salt to ensure it is fully incorporated. Pour flour mixture into a large bowl. Cut lard into flour, and use a pastry cutter so that the lard is fully incorporated. When the dough resembles a crumble, add the milk a few tablespoons at a time. Use a fork to pull the dough together. Once this is done, turn the dough out onto your piece of parchment paper. Divide the dough into two sections. Form two balls with the dough, then flatten into discs. Roll out one disc of dough using a rolling pin or whatever cylindrical intrusment you have; a wine bottle or water bottle work well!

(at this point I started to use the cinnamon bun recipe)

1 tablespoon butter, melted
2 teaspoons cinnamon

Melt the butter, pour and spread it over the disc of pastry you just prepared. Evenly and generously sprinkle the cinnamon over the dough. Tightly roll it up, like you would normal cinnamon buns. Using a sharp knife cut the dough into 1/2 inch rounds. Flatten each round with your palm. Using a 9inch round pie tin – glass, ceramic or otherwise – gently press each cinnamon bun into the bottom of the pan and around the sides. (If you find you have run out of cinnamon buns, use your extra disc of pie crust pastry and repeat this step of adding butter cinnamon, etc.)

Now for the filling!

8-10 medium cooking apples (Macintosh or Cortland), peeled and sliced
1 cup sugar
2 1/2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 tablespoon butter or margarine
In large bowl stir together apples, sugar, flour, cinnamon and salt. Spoon into pastry-lined 9″ pie pan. Dot with butter.