Cinnamon Roll Dutch Apple Pie

FOR THE CRUST --

1  refrigerated pie crust

1 tablespoon unsalted butter, melted

2 teaspoons ground cinnamon

egg wash (1 egg beaten with 1 teaspoon water)

FOR THE PIE --

7 to 8 cups peeled, cored and thinly sliced small Granny Smith apples

1 stick unsalted butter, room temperature

1 cup Gold Medal unbleached all-purpose flour

1 cup light brown sugar

granulated sugar, for sprinkling

FOR THE ICING --

1/2 cup powdered sugar

1/4 teaspoon vanilla

1/4 teaspoon ground cinnamon

2 teaspoons milk

Directions

1.  Preheat oven to 400 degrees F. Unroll pie crust on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
2. Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Brush pie crust lightly with egg wash.
3. Place sliced apples in a mound on top of the crust. In a large bowl, combine butter, flour and brown sugar and form into crumbles using fingers or a pastry blender. Sprinkle crumble over apples.
4.  Sprinkle granulated sugar evenly over crumble. Bake pie until the top and crust are a golden brown and the filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary to prevent it from getting too dark). Remove from oven and allow to cool completely on a cooling rack.
5.  In a small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing (add more sugar or milk to reach desired consistency). Using a pastry bag or ziploc bag with one tip cut off, pipe on icing in a swirl on top of crumble on fully cooled pie.