Dutch Apple Pie with a Cinnamon Roll crust.

What you need;
For the crust.
- Refrigerated pie crust
- 1 tablespoon butter (melted)
- 2 teaspoons cinnamon
- Egg wash

For the pie.
- At least 12 small- to medium sized apples (I mixed Gala with Granny Smith) to equal 7- to 8 cups peeled, cored and thinly sliced apples
- 1 stick butter (1/2 cup)
- 1 cup flour
- 1 cup brown sugar
- Sugar (granulated, to sprinkle)

For the icing (not necessary, but yummy)
- 1/4 teaspoon vanilla
- 1/4 teaspoon ground cinnamon (I added a 'bit' more than the recommended amount)
- 2 teaspoons milk
- 1/2 cup powdered sugar

Other random stuff.
- Mixing bowl
- Sharp knives (to peel/ and cut your apples)
- Glass pie plate

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What to do;
- Lightly flour a clean surface to place your unrolled pie crust on. Brush the entire surface of the crust with butter and sprinkle with the cinnamon. Tightly roll it back up, then slice into rounds (about 1/2 in. width).

- Place (what will look like) mini cinnamon rolls into the bottom and sides of your glass pie plate. Gently press them together while making sure you haven't left any cracks. Lightly brush some of your egg wash onto the crust.

- In your mixing bowl, combine the butter, flour and brown sugar into crumbles (you can use your fingers). Put your sliced apples in the center of the crust and sprinkle the crumbles over top of the mound. 

- Bake in a 400 F preheated oven until the filling is bubbling and the top crust is a golden brown (about 40-45 minutes is what is recommended, however I checked at 35 minutes and mine was golden and bubbly). If you are worried about your top crust getting too dark, put some foil over it. Remove from oven and cool on a cooling rack.

- If you are going to add the icing; whisk together (in a small bowl) the powdered sugar, vanilla, cinnamon and milk to form icing (to reach desired consistency, add more milk or sugar). Pipe on the icing in a swirl on the fully cooled pie.

- Plate. Add ice cream! Enjoy!