An apple pie with 2 ingredients? I must be crazy, right?!
Or– I’m onto something amazing here. Listen, less ingredients means less room for error. Simple. Delicious.
So here is a recipe for you, with no story about the country side or my grandmas sisters aunt. Just, make this for your family, when you have guests, or just because you love yourself <3
2 rolls of canned cinnamon rolls, any brand
2 cans of apple pie filling, any brand
1.Preheat your oven to 350 degrees.
2.Get a pie pan or cast iron skillet, spray with nonstick spray lightly.
3.Using a rolling pin (a wine bottle is a good substitute if you don’t have one!) roll out each cinnamon roll, and lay them side by side, around the bottom of your pan, making sure to also include the sides of the pan, about 1inch up (use discretion with the size of your pan) as this is our pie crust. Press the edges together gently.
4.Bake this for about 8-10 minutes. It does not need to be completely cooked, but about 3/4 of the way done. *If you skip this step your bottom roll crust will not bake and will be chewy and doughy, yuck!
5.Once done, remove from oven. Dump in your cans of apple pie filling. Use whatever remaining cinnamon rolls you have left and lay them across the top of the filling. Bake another 12-14 minutes until the top crust is done.
6.Once removed and cooled slightly, but still warm, add your cinnamon roll icing, slice and serve!
Photos: Julia Furgiuele