crescent roll apple pie
A delicious and easy-to-make apple pie with a soft, fluffy crescent roll crust. This semi-homemade recipe uses pantry staples to create a dessert that's perfect for any occasion, especially holidays and fall gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cans crescent rolls 8 rolls per can, preferably seamless sheets
- 1 can apple pie filling 20 ounce can, any brand like Lucky Leaf or Comstock
Icing
- 0.5 cup powdered sugar
- 1 tablespoon heavy whipping cream add more as needed to thin icing
Instructions
Preparation Steps
- Preheat oven to 350°F. Spray a 9x13-inch pan with nonstick cooking spray.
- Open one can of crescent rolls and unroll dough (do not separate rolls). Lay the sheet of crescent roll dough in the bottom of the pan and press the seams together.
- Top with apple pie filling, spreading evenly over the bottom crust.
- Unroll second sheet of crescent rolls and press seams to adhere, then top the apple pie filling with the sheet, tucking the edges down to meet the bottom layer.
- Bake 30-40 minutes, or until the top is golden brown and the bottom is cooked through.
- Cool completely then make icing by whisking powdered sugar with 1 tablespoon heavy cream, adding more as needed. Drizzle over cooled pie.
- Store pie in refrigerator for up to 3 days. Pie can be frozen whole or in slices for up to 3 months.
Notes
For a customized twist, sprinkle cinnamon sugar on top of the filling or crust before baking. This recipe is very forgiving and works with other canned pie fillings like cherry or blueberry for variety.