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Tastee Recipe

Stop Making That Old Pie Crust And Try This AWESOME One Instead!

29 August 2016
brookefenton
6 Comments
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Here it Is! The Best Idea You Never Tried!

Okay, wherever you are sit down, and take a deep breath. What I am about to tell you is absolutely mind blowing. Are you ready? Are you breathing? Cinnamon roll pie crust. YES! Are you imagining the possibilities just like I did? Ooey, gooey cinnamon roll flavor holding in your favorite pie filling? My easy choices are pumpkin, apple and maybe even vanilla cream but the choices are endless! I would say, the crust will blow anyone who indulges away.

I wouldn’t worry too much about the filling, although I think chocolate may be a bit much, but you never know! I made it easy the first time and went with apple, since I had some on hand from the local orchard.

We worked together, my kids and I, peeling and cutting them up. Just know that when you pull this out of the oven you’ll instantly start drooling. Heavenly is the only word I have for this!

Recipe and photo courtesy of Pure Wow.

 

 

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Quick Tip: Another great topping for this, if you’re using fruit filling, is vanilla ice cream – delish!

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    6 Comments
    1. Sheila Guest September 4, 2016 at 11:05 am Reply

      I think I’m going to love this, but where I come from, Pilsbury pie crust comes already rolled into rounds for 9″ pies…. not sure how one would roll out a 1/8″ crust to 1/2″…. I’d be interested if there is another pie crust (pre-pared) that you are using.

      • Kathy Fritsch August 20, 2017 at 2:18 pm Reply

        Sounds yummy, but I’m confused on the 1/2″ roll-out too! My crusts come 2 to a pkg. Do you use both, stacking them together and then rolling them out? Even so, they won’t total 1/2″. Can’t wait to try this!!

    2. Joan Shaw October 3, 2016 at 8:24 pm Reply

      Did you do the same for a top crust?

    3. Beverly July 23, 2017 at 7:56 pm Reply

      FYI you can use the cinnamon rolls in the can as a pie crust. Top and bottom. Just roll flat and put in pie pan

    4. Marilyn - Warney October 12, 2017 at 10:17 pm Reply

      Will this be soggy, or raw? A regular pie crust not baked before filling, is usually mush,

    5. Marilyn - October 12, 2017 at 10:31 pm Reply

      Sorry I miss understood,but its sound good, will try it!!!

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