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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. Crescent Roll Apple Pie is easy and DELISH!
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 a Pillsbury apple pie is so good. 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.
Ingredients in Pillsbury 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.
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.
Other Recipes To Try:
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Crescent Roll Apple Pie
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 Video
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
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!
Last Updated on September 17, 2023
I had trouble with the bottom crust getting baked before the top one was done. The bottom was soggy… any suggestions?
If you notice your top getting done quicker than the bottom you can tent it with foil, that will help it be able to stay in the oven longer.
This looks awesome, but do you think I can use a layer pie filling and then layer of a cream cheese, sugar mixture?
Yes I don’t see why not!
I can tell when the top crust is done but how do you tell if the bottom crust is done? I used 2 cans of apple filling instead of one… and my company loved how it tasted. It was a little thicker and was more like apple pie rather than a gooey filling with a few apples… it was delicious! Thank you!
I usually poke with a knife around the edge (or use a glass pan so you can see)
I have served this making times and everyone has loved this recipe..thank you for sharing..
Delicious! Baked in 9X13 glass baking dish 27 minutes. Perfect. Sprinkle of cinnamon on apples before adding top crust. Will use crescent roll sheets next time. 5 stars for sure!!
I made this today and it was delicious. I used the crescent sheets. I also used 2 cans of apple and I did egg wash the top.
Can I use 2 cans of apple pie filling?
Yes if you prefer!
Can you egg wash top crust, then add cinnamon/ sugar
Yes that would taste amazing!
So good and went together easily! Didn’t use the icing, just ate it with whipped cream. Some of the bottom crust was doughy after baking, but still OK. The next morning I took the leftover pie out of the fridge, cut it into large squares, placed them upside down on a parchment lined cookie sheet, and baked for 20 minutes at 375 degrees. Success! The bottom crust, which was now the top, baked up nice and crisp and yum.
I love the recipe, but made the mistake of using a store brand crescent roll. The bottom one came out ok, but the one for the top was a big, gooey ball! I tried to roll the dough out, but it sprung right back! Finally, I just cut it into strips and put them 1/4” apart on top! I added raisins, crushed pecans, cinnamon, a touch of allspice & a tablespoon of brown sugar on top of the apple pie filling. An easy, yummy recipe!
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