12.4 oz. - Pillsbury
Cinnabon Cinnamon Rolls
21 oz. - Wilderness
More Fruit Apple Pie Filling
1/4 C. - Smuckers
Caramel Topping
1/2 C. - Sun-Maid
Golden Raisins
9 Inch - Pie
Plate
Crumble Topping:
1C. - Flour
1 C. - Brown
Sugar
1/2 C. - Soften
Butter
Preheat oven to
350 degrees. In a mixing bowl combine
the flour, butter and brown sugar using a fork to create small pea sized lumps
of crumble. Set into the fridge while
you make the crust. Open the container
of cinnamon rolls and set aside the cream cheese icing. Roll each cinnamon roll into a 4-5 inch
circle, place the first round into the center of the pie plate then surround
with the other rounds. Press together
using your fingers and also pressing up the side of the pie plate to create
your crust. In a mixing bowl combine the
apple pie filling, caramel sauce and raisins then pour into the prepared pie
crust and top with the crumble. Bake for about 1 hour or until the topping is
golden brown, let cool for another hour before serving. Once ready to serve spoon the reserved cream
cheese topping into a microwave safe dish and heat for 10 seconds or until easy
to drizzle over the pie. The pie can
then be served alone or with either vanilla ice cream or whip topping.