Then, brush the crust with melted butter and evenly sprinkle with cinnamon and sugar. Roll the crust up tightly and slice into 1/2-inch rounds.
Press these rounds, cut side down, into a clear glass 9-inch pie plate. Press until flat, covering the entire pan. Make sure there are no spaces between the rolls.
In a large bowl, toss the apple slices with the flour, sugar, and cinnamon until evenly coated.
Pour the apples into the crust.
Then, in a medium bowl, combine the butter, flour, and brown sugar with your fingers or a pastry blender until crumbly. Sprinkle the crumble over the heaped apples. Finally, sprinkle the whole pie with the sugar.
Bake the pie until the crust is golden brown and the filling is bubbly (about 50 – 60 minutes)
In a small bowl, whisk together the powdered sugar, vanilla, cinnamon, and milk. If your mixture seems too thick, add a bit more milk. If it’s too thin, add more powdered sugar.
Transfer the icing to a pastry bag or a plastic bag with the corner cut off.
Then, pipe the icing in a swirl (to resemble a cinnamon roll) on top of the crumble.