Wednesday, October 2, 2013

Cooking with Beer - Sticky Buns Stout Apple Pie

Don't ever say I never did anything for you. This pie rocks!

Based loosely on Pillsbury's Cinnamon Roll Dutch Apple Pie, a layer of rolled out cinnamon rolls make the crust, a spiced stout reduction seasons the apples. The pie is topped with a lattice work of more cinnamon roll strips and drizzled with sugary icing.

Oh so good! Hoo-Hoo!

Use a good flavorful stout like Lefty's Maple Oatmeal Stout or Stoudt's Fat Dog Imperial Oatmeal Stout or Woodstock Kanc Country Maple Porter - you see where I'm going with this.

Sticky Buns Stout Apple Pie

2 Cans (12.4-oz) Refrigerated Cinnamon Rolls With Icing
6 Medium Granny Smith (Or Other Tart) Apples Cored, Peeled And Thinly Sliced
1 12-oz Bottle Stout Or Porter
1 Tbsp Real Maple Syrup
4 Tbs All Purpose Flour
1/2 C Packed Brown Sugar
1/2 Tsp Cinnamon
1/4 Tsp Salt
1/4 C Unsalted Butter, Cut Into 1/2-Inch Cubes

Put a large baking sheet in middle of oven and preheat oven to 400° Fahrenheit.

Pour the beer into a medium sauce pan. Bring to a slow boil over medium heat then turn down a simmer. Let it simmer away until it's reduced to half - 1/2 a cup.

Pop open a can of cinnamon rolls and place the icing in the fridge for later. On a floured surface or between a couple pieces of wax paper, flatten each individual roll into a 5" round with a rolling pin.

Lay one round in the center of an ungreased pie plate. then arrange the other dough rounds around center piece and up the sides of the pie pan, overlapping slightly as necessary.

Press the edges of the dough with your fingers to seal the rounds together and up the sides of the pie pan. This forms your bottom crust.

Mix together flour, cinnamon, salt, and brown sugar. Toss gently with apples, maple syrup and reduced stout.

Pour apple filling into cinnamon roll-lined pie plate.

Pop open the second can of cinnamon rolls. Unroll the rolls and lay them across the pie in a lattice. I did mine in a basket weave. You may or may not use all the rolls, depending on how tight your lattice work is.

Cut butter into small cubes and sprinkle across the top of the apples and lattice.

Bake about 1 hour or until top is golden brown and apples are tender. Loosely cover with foil about halfway through to prevent the top from over browning.

Remove from the oven and cool on a rack for at least 1 hour.

When you're ready to serve the pie, microwave icing on high for about 10 to 15 seconds or until runny enough to drizzle. Drizzle back and forth over top of pie.


1 comment:

Meghan said...

I wanted to see if it would be possible to feature this recipe on the recipe section? is a website produced by the Brewers Association (trade association on behalf of small and independent craft brewers) that is aimed at craft beer education--especially pairing and cooking with beer.

I would create a recipe similar to this one: and include your bio/photo and link to

Please let me know if this would be ok. I can't wait to try these myself!