• Preheat the oven to 375°F.
• Stir together the brown sugar and cinnamon to create a cinnamon sugar mixture.

Prepare the Crust

• Roll out the pie crust.
• Brush the surface with half of the melted butter and sprinkle evenly with half of the cinnamon sugar.
• Roll the crust tightly into a log, then slice into ½-inch rounds. Repeat with the second pie crust.
• Carefully roll out each round until it reaches 2 to 3 inches in diameter.
• Arrange the rounds in a spiral pattern over the bottom of the pie dish, starting from the center and working outward to cover the bottom and sides.
• Lay a sheet of parchment paper on the counter and arrange the remaining cinnamon roll rounds in a spiral pattern to form a circle roughly the size of your pie.
• Place a second sheet of parchment over the top and gently roll it out with a rolling pin to seal the pieces together into a solid top crust. Transfer the parchment covered crust to the refrigerator to chill while you prepare the filling.

Prepare the Filling

• In a large bowl, combine apples, brown sugar, cornstarch, cinnamon, and nutmeg.
• Toss until the apples are evenly coated.

Assemble the Pie

• Pour the apple mixture into the prepared crust and dot evenly with sliced butter.
• Lay the top cinnamon crust on top of the apple mixture and press down the edges.
• Brush the tops of the cinnamon roll rounds with milk or cream.

Bake and Cool

• Bake for 35 to 40 minutes, covering the edges with foil if they brown too quickly.
• Let the pie cool completely, at least 2 hours.

Add the Glaze

• In a small bowl, whisk together powdered sugar, milk, and cinnamon until smooth.
• Drizzle the glaze over the top of the cooled pie before serving.