Cinnabon Apple Pie

Ingredients:

• 1 tsp vanilla extract
• Freshly squeezed juice of 1 lemon
• 1 large egg, lightly beaten
• 2/3 cup powdered sugar
• 2 tbsp. milk
• Flour for dusting
• 1/2 cup sugar
• 1 and 1/8 teaspoons ground cinnamon
• 400–450 g chilled shortcrust pastry for pie
• 2 tbsp (30 g) butter at room temperature
• 5 large apples of different varieties (about 900 g)

Preparation:

1. Place the baking sheet in the oven and preheat to 400°F (205°C). Spread one piece of dough over the bottom and sides of a 9-inch (23 cm) diameter ovenproof pan, allowing the dough to hang over the edges slightly. Refrigerate until ready to assemble the pie.
2. Let's prepare cinnamon rolls: Place the remaining dough on a lightly floured surface and brush evenly with butter.
   
   Combine 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and sprinkle the mixture over the dough, pressing it lightly into the surface with your fingers.
   
   Roll the dough into a log and trim off any uneven edges. Then, using a knife, cut the log into small slices, approximately 2-3 centimeters thick.
   
   Place them in a circle on a floured sheet of parchment paper. Sprinkle flour on top and carefully roll the rolls into a 25 cm diameter circle. Transfer the circle of rolls, along with the parchment paper, to a baking sheet and refrigerate until ready to assemble the pie.
3. Peel the apples and slice them thinly. Sprinkle with lemon juice and vanilla extract. Combine them in a large bowl with the remaining 1/4 cup sugar and 1/8 teaspoon cinnamon.
4. Remove the pie pan from the dough and arrange the apples in an even layer. Carefully transfer the rolled-out apple rolls to the apple filling and peel them off the parchment (it's okay if the rolls separate slightly when you remove the parchment). Pinch the ends of the dough together and brush the pie with beaten egg.
5. Place the pie pan in the oven and bake for about 50 minutes until golden brown (if the top starts to burn, cover the pie with foil). Place the pie pan on a wire rack and cool slightly.
6. Whisk the milk and powdered sugar. If the mixture is too thick, thin it with milk until the desired consistency is reached. Frost the cake with the resulting glaze.