1 tube (12.4 ounces) refrigerated cinnamon rolls with icing
5 cups thinly sliced peeled tart apples (about 5 medium)
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup graham cracker crumbs
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons cold butter
1Preheat oven to 400°. Refrigerate icing from cinnamon rolls. Separate cinnamon rolls; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 7 to 9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°.
2For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon and nutmeg. Add to apple mixture; toss to coat. Pour filling into prepared crust.
3For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40 to 45 minutes or until filling is bubbly and topping is golden brown. Cover top loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
4Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie.
Prepared cinnamon rolls make this crust super easy, but if you don't dig them, a single-crust refrigerated pie pastry works well, too. Just roll out, flute as usual and pre-bake for 10 minutes or so until set.
Let the rolls sit for a few minutes after you've opened them to warm them up a tad and make them easier to press into the pie plate.
Don't skip pre-baking: It gives the juicy apples a sturdy place to land and prevents the crust from getting soggy.
Amp up the cinnamon by adding a little to the frosting.
Prep: 20 min. Bake: 40 min. + cooling
Makes 8 servings
1 piece: 369 calories, 10g fat (4g saturated fat), 11mg cholesterol, 399mg sodium, 69g carbohydrate (45g sugars, 2g fiber), 3g protein.