Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 1 Double-Crust Pie

Chef’s Note:
Cannelle à la Mode is a cozy twist on two of my favorite fall comforts — cinnamon rolls and apple pie. I wanted to merge the warm spice and sweetness of a cinnamon roll with the buttery layers and tender apples of a classic pie. The result is a nostalgic dessert that feels both home-baked and refined, finished with a smooth vanilla ice cream drizzle that ties it all together. This pie is dedicated to my mother and grandmother, whose love and passion for cooking taught me that the best meals are made from the heart. They inspired me to bring love into the kitchen and share it with everyone gathered around the table.

Perfect Pie Crust
Ingredients
• ½ cup shortening
• 4 tablespoons cold butter
• 2¼ cups all-purpose flour
• ¼ teaspoon salt
• ½ cup cold water

Directions
1. In a large mixing bowl, cut together shortening, butter, and flour until the mixture resembles coarse crumbs. Add salt if using.
2. Gradually add cold water, stirring with a fork until the dough forms a ball. If some flour remains dry, add water a teaspoon at a time — just enough for the dough to come together without being sticky.
3. Divide the dough in half and shape into discs. Wrap each in plastic wrap and chill for at least 30 minutes before rolling out.
4. If prebaking, bake at 400°F (204°C) for 14–15 minutes, or until lightly golden and no longer translucent.

Cinnamon Roll Pie Top Filling
Ingredients
• ½ cup (1 stick) unsalted butter, room temperature
• ¾ cup light brown sugar
• 2 tablespoons ground cinnamon

Directions
5. In a medium bowl, combine butter, brown sugar, and cinnamon.
6. Mix until smooth and spreadable. Set aside.

Apple Pie Filling
Ingredients
• 4 cups peeled, thinly sliced Granny Smith apples
• 2 teaspoons lemon juice
• 3 cups water
• ½ cup packed brown sugar
• ½ cup granulated sugar
• ⅓ cup cornstarch
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg (freshly ground if possible)
• 1 tablespoon butter

Directions
7. Toss apple slices with lemon juice.
8. In a large saucepan, whisk together water, brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg.
9. Bring to a simmer, stirring occasionally. Once thickened, cook for 1 minute.
10. Stir in the apples, reduce heat to medium, and cook for 8–10 minutes until softened.
11. Add butter and stir until melted.
12. Let filling cool for 10 minutes before using. (Store in the fridge for up to 5 days or freeze for up to 2 months.)

Brown Sugar Cinnamon Layer (for the crust)
Ingredients
• ½ cup brown sugar
• 2 tablespoons melted butter
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon
Directions
13. Mix all ingredients in a small bowl until combined.
14. When assembling the pie, spread this layer between the bottom crust and filling for a rich, cinnamon 'roll' twist.

Vanilla Ice Cream Frosting (à la mode drizzle)
Ingredients
• ¼ cup melted vanilla ice cream (use a high-quality brand)
• 2 tablespoons melted butter
• ½ cup powdered sugar (add more for thicker consistency)
• ½ teaspoon vanilla extract (optional)
• Pinch of salt

Directions
15. Melt the vanilla ice cream until liquid.
16. In a bowl, whisk together melted ice cream, butter, and powdered sugar.
17. Add vanilla and salt; whisk until smooth and glossy.
18. Drizzle over the cooled pie while still slightly warm for a light sheen.
19. For thicker frosting (like on a cinnamon roll), add extra powdered sugar until desired texture is reached.

Assembly
20. Roll out one disc of chilled dough and place it in your pie dish.
21. Spread a thin layer of Brown Sugar Cinnamon Filling over the bottom crust.
22. Roll out a small additional disc of dough and place it over this layer, pressing the edges to seal — creating a 'Pop-Tart style' pocket between the bottom crust and apple filling.
23. Pour in the Apple Pie Filling, spreading evenly.
24. Roll out the second dough disc, spread on Cinnamon Roll Filling, then cut into ½-inch thick strips. Twist or spiral the strips to form one long, continuous cinnamon roll-style ring for the top crust.
25. Crimp the edges, cut a few steam vents, and brush lightly with melted butter or egg wash.
26. Bake at 400°F for 40–45 minutes, or until golden brown and bubbling.
27. Allow to cool slightly, then drizzle generously with Vanilla Ice Cream Frosting before serving.

Pie Crust
2 cups all purpose flour
16 tbsp butter
1/4 cup cold water
1 tbsp sugar
2 tsp cardamom powder

Plum Jam
4 black plums
3 tbsp lemon juice
1 tbsp sugar
1 tbsp cornstarch
1/4 cup water

Custard
1 1/3 cup heavy cream
6 egg yolks
1/3 cup sugar
4 cardamom pods
1 tsp almond extract
1 tsp vanilla extract
1 tsp salt

Instructions

Preheat oven to 425 F.
Make pie dough by pulsing the flour and butter in a food processor, add salt, sugar, and water to combine. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
Make the plum jam by peeling and chopping 4 plums and simmering over a medium heat and sprinkle cornstarch. Add sugar, lemon, and 1/4 cup of water and let the jam thicken.
Make the custard by combining the egg yolks and the sugar in a medium sized bowl. Over the stove, simmer the heavy cream and cardamom pods until the mixture is warm. Temper the egg yolks by pouring small amounts of the heated heavy cream over the eggs and combine. Add almond extract, vanilla extract, and salt.

Take the pie dough out of the fridge and roll it out to place on top of the pie dish. Place back in the fridge to cool for another 30 minutes. Bake pie crust for 8-10 minutes. Make sure to weigh down the pie crust with uncooked beans or baking beads on top of parchment paper. After 10 minutes, take the weights and parchment paper off and continue baking for 3-4 minutes.

Lower oven to 350F.

Once crust has cooled, layer the jam, a layer of sliced plums, and then the custard (strained with a fine mesh strainer) and bake for 25-35 minutes.

3 oz. Cream cheese
6 tblsp powdered sugar
1/2 tsp. Vanilla
1/2 c. Whipping cream
2 lrg mango

Crust
1 c flour
6 tblsp butter
1/2 c. Macadamia nuts
1 egg

Glaze
1/3 c. Sugar
2 tblsp. Corn starch
1 tsp orange juice
1 tblsp lemon juice