Ingredients
1 tube (12.4 ounces) refrigerated cinnamon rolls with icingFILLING:5 cups thinly sliced peeled tart apples (about 5 medium)2 tablespoons lemon juice 3/4 cup sugar1/4 cup all-purpose flour 3/4 teaspoon ground cinnamon1/4 teaspoon ground nutmegTOPPING:1/3 cup graham cracker crumbs1/3 cup packed brown sugar3 tablespoons all-purpose flour3 tablespoons cold butter
Preparation
Preheat 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 7-9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°.
For 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.
For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40-45 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.
Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie.
