Sour Cream Apple Pie with Cinnamon Roll Crust

I got rid of cable this week.

I thought it would be an easy transition since I don't really watch television.  Turns out, though, I use the television to provide background noise when I'm doing things around my house.  As I started writing on my computer, or cleaning my house, I instantly became concerned with the silence in my house.

I broke down and subscribed to not one, but two streaming services.

Now, I feel like I watch even more television.

Now, I have to pick out options for my "background noise"; things that I turn out actually want to watch anyway.

Long story short, my homework isn't done and neither is my housework.

I did manage to make this pie yesterday.

I was watching Anchorman 2 at the time.

I didn't even know I wanted to watch Anchorman 2.

Anyway, when I'm not zoning in on silly television shows, I'm trying to be a productive member of society by reading up on recipes and trying to do some of my own baking and cooking.

Since I'd gone apple picking recently, I wanted to make some apple pie.  My grandmother makes a killer apple pie every fall for Thanksgiving, but I'd really wanted to try a different variety.  I found several recipes for alternative apple pies, and I decided to mix a few recipes together to see how they worked in unison.

So, I'm presenting you with this out of the ordinary apple pie.

It boasts a crust made of smushed cinnamon rolls, a slew of apples drowned in a custard of sweetened sour cream and a dutch apple pie-style streusel.  I know you may scoff at the use of store-bought cinnamon rolls, but I thought it would be easier than going full homemade with cinnamon rolls from scratch.

It's the best of a couple different apple pie recipes.  If you're looking to make an apple pie that is unlike your typical pie, this is it!













Sour Cream Apple Pie with Cinnamon Roll Crust
(loosely adapted from Taste of Home)

1 can of store-bought cinnamon rolls
2 eggs

Apple filling:
6 medium-sized apples, peeled, cored and thinly sliced
1 cup sour cream
3 eggs
3/4 cup white sugar
2 tbsp flour
1 tsp vanilla extract
1/4 tsp salt

Streusel:
1/2 cup white flour
1/2 stick cold butter
1/4 cup packed brown sugar



Preheat oven 375F.

Cut the cinnamon rolls into thin slices.  Place them in a greased pie pan and press them together to make a thin crust, making sure that all of the slices are firmly connected with no holes in the crust.

Whisk the eggs together in a small bowl and use a brush to apply a thin layer of egg wash to the top of the crust.

In a large bowl, mix all of the ingredients of the apple filling, adding the apples last to a smooth batter.  Pour the filling into the crust.

In a small bowl, combine the streusel ingredient together until it forms small balls or clumps.  Sprinkle the streusel over the top of the pie filling.

Bake for 50-60 minutes.

If the cinnamon rolls come with icing, you could consider warming the icing and pouring it over the top of the pie.