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This easy apple pie is made with a crescent roll pie crust and is ready in about 40 minutes! Using refrigerated crescent rolls makes this the easiest pie ever. We love canned apple pie filling to make it super easy, but you can use homemade or change it up and use your favorite fruit filling. Don’t forget the simple icing for the finishing touch!

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two slices of apple pie with frosting on top sitting on a light grey plate
Table of Contents
  1. Easy Crescent Roll Pie Crust
  2. Ingredients in Crescent Roll Apple Pie
  3. How to use Crescent Rolls for Pie Crust
  4. Variations
  5. Storing & Freezing
  6. Other Recipes To Try:
  7. Crescent Roll Apple Pie Recipe

Easy Crescent Roll Pie Crust

We’re going semi-homemade today with this easy apple pie! If you need a last-minute dessert or just a quick dessert to satisfy a fruit pie craving, you will LOVE the pie crust hack I’m sharing today.

If you’ve ever wondered, “can you use crescent rolls for apple pie?” I am happy to report that you can make pie crust crescent rolls, and it works great. It’s my favorite dough shortcut for all kinds of things when there’s just no time to make from-scratch dough.

It’s not flaky like a pastry crust but soft and fluffy, so your pie almost tastes like a Danish – especially if you add the easy icing on top. In my book, that qualifies this apple pie as a breakfast treat or dinner dessert. It pulls double-duty.

Why you’ll love this recipe:

Crescent rolls make a great pie crust and is so simple and easy. We’re using two cans of crescent roll dough to make a double-crust apple pie.

You know I love my homemade pie recipes, but crescent roll pie crust is what I make when I need something fast – you can make and bake this pie in less than an hour!

So go ahead and stock up on all the crescent rolls because you can use crescent rolls for pie crust! It’s my favorite easy way to make a fast dessert.

overhead shot of cake in a clear pan with frosting on top and two slices have been removed

Ingredients in Crescent Roll Apple Pie

  • Refrigerated crescent rolls: Get 2 cans (16 total rolls), use any brand.
  • Canned apple pie filling: Or use my homemade apple pie filling recipe!
  • Powdered sugar: For the drizzle on top
  • Heavy whipping cream: You can also use milk or nondairy milk, but it will be thinner.

How to use Crescent Rolls for Pie Crust

  • Remove the dough from one can of crescent rolls. Unroll the dough and place the whole piece in the bottom of the pie plate. Press the seams together, so the dough is sealed.
  • Spoon the apple pie filling on top of the dough.
  • Unroll the second can of crescent dough and lay it flat on your work surface. Press the seams together to seal them, then lay the dough piece on top of the pie filling. Tuck the edges of the dough, so they meet the edges of the dough on the bottom of the pie.
  • Bake the pie at 350°F until the top crust is golden brown and the bottom crust is completely baked. Allow the apple pie to cool completely.
  • For the icing, whisk the powdered sugar and heavy cream in a small bowl. Drizzle it over the cooled pie.
one slice of pie on a light grey plate with frosting on top

Variations

  • You can make my favorite apple pie filling for this recipe – just use half a batch.
  • Not a fan of apple pie? Use your favorite fruit pie filling for this recipe. You can use blueberry pie filling, cherry pie filling, peach, lemon or strawberry pie filling.
  • Instead of whipping cream in the icing, use the same amount of apple cider. It will be more like a glaze but will give your pie even more apple flavor.
two slices of apple pie with frosting on top sitting on a light grey plate

Storing & Freezing

Storing: This apple pie with crescent roll pie crust will keep in the refrigerator for three days.

Freezing: You can also freeze it! Freeze the whole pie or individual slices for up to three months.

Other Recipes To Try:

Have You Made This Recipe?

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one slice of pie on a light grey plate with frosting on top

Crescent Roll Apple Pie

5 from 9 votes
This soft and fluffy crust is made out of crescent rolls and is very easy to make!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 16 servings
Serving Size 1 serving

Ingredients
  

  • 2 cans Crescent Rolls (8 rolls each)
  • 1 (20 ounce) can apple pie filling
  • ½ cup (57g) powdered sugar
  • 1-2 tablespoons heavy whipping cream

Instructions

  • Preheat oven to 350°F. Spray a 9×13-inch pan with nonstick cooking spray.
  • Open one can of crescent rolls and unroll dough (do not separate rolls). Lay the sheet of crescent roll dough in the bottom of the pan and press the seams together.
  • Top with apple pie filling.
  • Unroll second sheet of crescent rolls and press seams to adhere, then top the apple pie filling with the sheet, tucking the edges down to meet the bottom layer.
  • Bake 30-40 minutes, or until the top is golden brown and the bottom is cooked through.
  • Cool completely then make icing by whisking powdered sugar with 1 tablespoon heavy cream, adding more as needed. Drizzle over cooled pie.
  • Store pie in refrigerator for up to 3 days. Pie can be frozen whole or in slices for up to 3 months.

Recipe Notes

  • Use any pie filling for the pie! If using homemade apple pie filling, use about half the batch. 
  • Make the icing with apple cider for a thinner but flavorful glaze.

Recipe Nutrition

Serving: 1serving | Calories: 65kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 44mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword apple pie, crescent roll
two slices of apple pie with frosting on top sitting on a light grey plate with words on the photo

Apple Pie made with Crescent Rolls is an easy pie recipe! This semi-homemade pie crust is soft and fluffy almost like danish but it’s perfect for dessert!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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12 Comments

  1. Excellent. I didn’t need the glaze since I topped it with ice cream. It definitely needed two cans of pie filling or it would have been too doughy.

  2. This recipe is so good. I used blueberries instead of apple I will absolutely make again. Thank you Dorothy for all your great recipes.

    1. For canned pie filling, use the whole can. If you’re using my homemade recipe, you’ll only need about half.

    2. What would the bake time be on a 8×8
      Pan making half the recipe.
      The whole recipe is too much for me.

      1. Probably very close to the same since the layers will be about the same size, just shorter.

  3. This looks great & I will make it using crescent sheets, but I have a question. I have a tendency to pile on things, like toppings & fillings. It seems like one can of pie filling might be a little skimpy. Would 2 cans be too much? Thanks!

  4. Question. Can you make this in an 8 x 8″ square dish, using one roll of dough? Use half the roll for each, top and bottom crust. Of course, half a can of pie filling. (and the remainder can be used as a dessert with vanilla ice cream, oh, yes!) I need to cut most recipes in half for just two of us senior citizens, or we get tired of the full recipe before it’s gone – – – and my neighbors can accept just so many dessert offerings.
    Love the easy recipes, and this one sounds yummy as well as quick. Thanks for all your recipes.