Recipe by Liz Smith
1 pre-made pie crust thawed
3 red apples
1 Tbsp of Lemon Juice
½ cup of Brown Sugar
2 Tsp. of Cinnamon
Cut the apples from the stem down in half. Then continue to thinly slice each half. Put apple slices into a bowl and mix with the lemon juice. Microwave for about 2 minutes. Continue cooking at 30 second intervals until the apples are pliable and easy to handle. Set aside.
Place the thawed pie crust out on floured counter and stretch out to a rectangular shape. About 12 x 9 inches. Cut strips of the crust about 2 inches thick.
In a small bowl mix the brown sugar and cinnamon.
Drain the apples and preheat the over to 375 F (190 C).
On the strip of dough arrange the apples on the top half, with cut side facing down so the skin sticks up off the dough. Overlap the apples slightly and make a solid row across the dough. On the bottom half you will rub some of the cinnamon sugar and then fold it up to the apples. This will create almost a pocket that the apples are in.
Starting from one end of the dough carefully roll the dough. Make sure to keep the apples in place as you roll it. Gently seal the end with your fingers and place the roll in a greased muffin tin.
Continue with the rest of the roses.
Bake for 30 minutes. Check to make sure the pie dough is cooked through and if it is not then lightly cover with aluminum foil and continue baking for 10 – 15 minutes.
Take out and enjoy!