Ronnie Woo's Cinnamon Roll Apple Cobbler Pie

by Ronnie Woo 3:00 AM, March 14, 2018

Aired March 14, 2018

Serves 8-10

For the crust and topping:
½ stick unsalted butter, at room temperature
½ cup granulated sugar
1 tablespoon ground cinnamon
2 store-bought pie crusts

For the apple filling:
6 cups thinly sliced peeled apples (about 6 apples)
¾ cups brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of kosher salt

For the vanilla glaze:
½ stick unsalted butter, room temperature
2 cups confectioners’ sugar
1 teaspoon pure vanilla extract
3-6 tablespoons milk


Preheat oven to 425˚F. In a bowl, whisk together the butter, granulated sugar and ground cinnamon until combined. On a lightly floured surface, unroll 1 pie crust. Spread butter mixture evenly over dough and tightly roll into a log. Transfer to freezer as you prepare recipe. Gently press the remaining pie crust into an ungreased 9-inch pie dish.

Make the apple filling: In a large bowl, mix apple slices, brown sugar, flour, cinnamon, nutmeg and salt. Spoon into the crust-lined dish, leaving any excess juices in the mixing bowl.

Remove the prepared dough log out of the freezer and slice into ¼-inch-thick slices. Arrange slices on top of pie until the entire top is covered in slices. Fold edges over and bake for 40-45 minutes or until apples are tender. Check pie halfway through and cover crust with foil if browning too quickly. Remove from oven and let cool 15-20 minutes.

Make the glaze: In a mixing bowl, whisk together butter, confectioners’ sugar, vanilla extract and 3 tablespoons milk. Add more milk as needed to reach desired consistency. Drizzle glaze over pie before serving.


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