refrigerated pie crust
1Tablespoon butter, melted
2 teaspoons ground cinnamon
2 21-ounce cans LUCKY LEAF® Premium or Organic Apple Fruit Filling or Topping
8 Tablespoons butter, at room temperature
1 cup flour
1 cup light brown sugar
1/2 cup powdered sugar
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
2 teaspoons milk
Preheat oven to 400° F. Unroll pie crust on 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. Then press evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between the rolls.
Pour 2 cans of Lucky Leaf Premium Apple Fruit Filling on top of the crust. Combine butter, flour and brown sugar in a large bowl and form into crumbles using a pastry blender. Sprinkle crumbles over apple filling.
Bake until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary). Remove from oven and cool.
Whisk together powdered sugar, vanilla, cinnamon and milk in small bowl to form icing (add more sugar or milk to reach desired consistency). Drizzle over cooled pie.