Step 1

Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough.

Step 2

To make the cinnamon roll crust, lay the remaining piece of dough on a lightly floured surface or parchment paper, and spread butter evenly on top.

Step 3

Combine ¼ cup Swerve, Granular and 1 teaspoon cinnamon in a small bowl. Sprinkle evenly over the butter. Gently press with your fingers to help the mixture adhere.

Step 4

Roll the dough into a tight log. Trim and discard about 1 ½ inches from both ends; cut the remaining log crosswise into ½ inch thick pieces. Arrange the pieces cut side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.

Step 5

Peel and thinly slice the apples, then toss with the lemon juice, vanilla, and remaining ¼ cup Granular Swerve and ⅛ teaspoon cinnamon in a large bowl. Pour into dough-lined pie dish.

Step 6

Transfer to the cinnamon roll crust dough onto pie. Invert the crust on top of the pie and peel away the parchment paper. (It’s okay if the individual rounds separate a little in the process).

Step 7

Pinch the crusts together; Fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.

Step 8

Set the pie on the hot baking sheet in the oven & bake until crust is golden brown, and the filling is bubbling - about 50 minutes. *Tent loosely with foil if the top browns too fast.

Step 9

Transfer to a cooling rack to set the pie.

Step 10

While the pie is cooling, make the glaze. Whisk together Swerve, Confectioners and milk in a bowl until smooth. If the glaze is too thick, add more milk.

Step 11

Drizzle over the warm pie and enjoy with homemade Swerved Ice Cream!

Recipe inspired by Food Network Kitchen.