Cinnamon Roll Dutch Apple Pie

Crust
1 can (8 ct) Pillsbury Cinnamon Rolls with icing (I used reduced fat)
Crumb Topping
1 c. flour
1 c. packed brown sugar
1/2 c. butter/margarine, softened, but not melted
Filling
6 medium apples, (I used Fuji), thinly sliced
3/4 c. splenda/sugar (I used splenda)
2 T. flour
1 1/4 t. apple pie spice
2 T. lemon juice

Heat oven to 375. Separate cinnamon rolls and roll each one out on a flat surface, until they are 4-5" round. Place cinnamon rolls in bottom and up sides of 9" glass pie plate. (Start with one in the middle and work around center and sides, overlapping as needed and pinch together to seal dough. Flute edge if desired. In large bowl, gently combine filling ingredients. Spoon onto cinnamon roll crust. Combine crumb topping and sprinkle over top of filling. Bake at 375 degrees for 1 hour, or until top is golden brown and apples are tender. Drizzle icing over hot apple pie. Cool on rack. Serve warm with vanilla ice cream. YUM!