Cinnamon Sugar Pie Crust
Yield: 4 servings
The other day I decided to make a pie, but for some reason I made pie pastry for a double crust pie rather than the single I needed for the recipe. Never fear! It was put to excellent use with some cinnamon sugar. I simply rolled out the extra pastry and transferred to a greased baking sheet. Then I generously sprinkled the top with cinnamon sugar (3 tablespoons granulated sugar and 1 tablespoon ground cinnamon). I baked it in a 350 degree oven for 9 minutes, then removed it to a wire rack for cooling. When completely cool, I broke it into large pieces and drizzled it with pear syrup, which was simply the leftover syrup from making pear preserves. You could use pecan or maple instead. What a delight! It was devoured before the pie I made in the first place! I believe I’ll “mistakenly” make too much pie pastry from now on!