Cinnamon Roll Apple Pie

I usually post original recipes, but this Pillsbury™ recipe was worth sharing!

• 2 cans (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing
• 6 medium Granny Smith apples, thinly sliced
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 1/4 teaspoons apple pie spice
• 2 tablespoons lemon juice

Heat oven to 350°F

Separate dough into 8 rolls. 

In ungreased 9-inch glass pie plate, place 1 dough round in center. Arrange remaining 7 dough rounds around center round and up side of plate, overlapping slightly as necessary. With fingers, press dough to flatten and seal together in bottom and up side of pie plate to form crust. 

In large bowl, gently mix filling ingredients. Spoon filling into cinnamon roll-lined pie plate. 

For the Lattice top crust. Using the 2nd can of cinnamon rolls unravel each roll to form long strands of dough. Lay across top in 2 different directions weaving in and out to form lattice design. Tuck ends underneath edges of bottom crust.

Bake about 1 hour or until top is golden brown and apples are tender. Cool on cooling rack at least 1 hour.

Before serving, microwave icing on High 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.