2 refrigerated pie crust
1 tablespoon unsalted butter, melted
2 teaspoons ground cinnamon
2 teaspoons brown sugar
5 apples, peeled, cored and thinly sliced
2 tablespoons flour or cornstarch
1/4 cup brown sugar
1 teaspoon cinnamon
DirectionsPreheat oven to 350 degrees F.
Unroll both pie crusts on a lightly floured surface. Brush the crust with melted butter and evenly sprinkle with cinnamon and sugar. Roll the crusts up tightly and slice into 1/2-inch rounds.
Press one cut rounds (cut side down) into a clear glass 9-inch pie plate. Press until flat, covering the entire pan. Make sure there are no spaces between the rolls.
In a medium pot, stir the apple slices with the flour or cornstarch, sugar and cinnamon until evenly coated. Cook for 5 – 7 minutes. Then, pour the apples into crust.
Top with the remaining cinnamon roll slices (cover entire pie)
Bake the pie until the crust is golden brown and filling is bubbly (about 30 – 45 minutes).