APPLE PIE FILLING CRESCENT ROLLS RECIPES

Steps:

• Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
• In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
• Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Steps:

• Heat oven to 350°F. Separate dough into 8 rolls, and place cinnamon side up on counter. Let stand at room temperature 10 minutes. In small microwavable bowl, place icing from container; cover and refrigerate.
• Meanwhile, in medium bowl, mix flour, brown sugar and cinnamon. Cut in cold butter using fork or pastry blender until crumbly. Stir in pecans; set aside.
• Press and flatten each roll into 3 1/2-inch round. In ungreased 9-inch pie plate, place 1 roll in center; surround with remaining 7 rolls. Pat and press to stretch dough to cover bottom and side of pie plate. Make sure there are no holes between the flattened rolls. Bake 10 minutes.
• Spoon pie filling in center of cinnamon roll crust; top evenly with streusel. Bake 20 to 23 minutes or until edges of crust and topping are golden brown. Cover edges of crust with strips of foil during last 5 to 8 minutes of baking, if necessary, to prevent excessive browning. Cool 1 hour.
• Before serving, microwave icing uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle back and forth over top of pie.