1 refrigerated pie crust
1 tablespoon butter, melted
2 teaspoons ground cinnamon
2 cans (21 ounces each) Lucky Leaf Premium Apple Fruit Filling
1 stick (8 tablespoons) butter, softened
1 cup flour
1 cup light brown sugar
1/2 cup powdered sugar, plus additional (optional)
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
2 teaspoons milk, plus additional (optional)
Heat oven to 400 F.
On lightly floured surface, unroll pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
Press miniature cinnamon rolls evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between rolls. Pour fruit filling on top of crust.
In large bowl, using pastry blender, combine stick of butter, flour and brown sugar, until crumbly. Sprinkle over apple filling.
Bake pie until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top and crust with foil, if necessary, to prevent from getting too dark). Remove from oven and allow to cool.
In small bowl, whisk together powdered sugar, vanilla, cinnamon and milk to form icing. Add more sugar or milk, if necessary, to reach desired consistency. Drizzle icing over cooled pie.