A fun twist on the traditional apple pie!
Maple Bourbon Cinnamon Roll Apple Pie
- 1 refrigerated pie crust
- 1 tablespoon unsalted butter, melted
- 2 teaspoons ground cinnamon
- 2 teaspoons sugar
- Pie filling:
- 8 Granny Smith apples (about 6 cups), peeled, cored, thinly sliced
- 2 tablespoons cornstarch
- 1 1/2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Pinch of allspice
- 1/2 cup sugar
- 1/4 cup maple syrup
- 3 tablespoons bourbon
- 1 tablespoon water
- 3 tablespoons butter
- Oatmeal Cookie Crumble:
- 1 1/2 cups old-fashioned oats
- 3/4 cup packed brown sugar
- 1/4 cup all purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoon unsalted butter, softened
- Preheat oven to 400ºF and grease 9-inch pie dish.
- Unroll crust on a lightly floured surface. Brush with melted butter and sprinkle evenly with cinnamon and sugar.
- Roll crust up tightly and slice into 1/2 inch rounds.
- Lightly roll each round out and press into the bottom of the pie dish. Press each round together, forming the crust. Make sure there are no spaces between the rolls.
- In a large bowl, toss together the sliced apples, cornstarch, flour, cinnamon, salt, and allspice. Set aside.
- In a small saucepan, combine 1/2 cup sugar, maple syrup, bourbon, and water. Stir just until the sugar dissolves and comes to a boil. Swirl the pan occasionally until the caramel browns evenly, but do not stir.
- Remove from heat when caramel turns an amber color. Swirl in butter.
- Pour the caramel over the apples and toss to coat.
- Pour the apple filling into the pie dish.
- To make the cookie crumble topping, in a medium size bowl, combine the oats, brown sugar, flour, cinnamon, salt, and butter.
- Using your hands crumble the butter until incorporated.
- Cover the apple pie with the cookie crumble.
- Lightly cover with foil and bake in the oven until golden brown.
- Remove foil for the last 5 minutes of baking. Allow to cool slightly before slicing.