Apr 23 2012

Pie Crust with Cinnamon and Sugar

Published by at 2:04 pm under Autumn,Dessert,Holiday,Snack,Transforming Leftovers,Winter

baked pastry treat

When I was a kid, I loved when my grandma would make a pie. Not so much because of the pie itself (unless it was apple), but because of what she would do with the leftover crust. She’d sprinkle it with cinnamon and sugar, then bake until it was golden brown.

If you’re a pastry fan, like me, the crust can be the best part. And when sprinkled with a little cinnamon sugar, it’s the perfect afternoon treat. These days, I enjoy it with a cup of tea or coffee, but back then, milk did the trick.

pie pastry sprinkled with cinnamon and sugar

Pie Crust with Cinnamon and Sugar

pie crust scraps
ground cinnamon
granulated sugar

Preheat oven to 375F. Arrange pie crust on parchment-lined baking sheet. Sprinkle first with cinnamon, then with sugar (do the cinnamon first so it doesn’t burn). Spread pieces out to allow even baking, then bake until golden-brown, about 11-15 minutes.

Cool completely before eating.

13 responses so far

13 Responses to “Pie Crust with Cinnamon and Sugar”

  1. Betsyon 24 Apr 2012 at 7:46 am

    So glad to see a new post!! These look like a great treat for kids and adults!!

  2. Leahon 30 Apr 2012 at 10:35 am

    Have you had the Stacy’s cinnamon sugar pita chips? They taste just like this! My mom used to do this exact same thing, and when I tried the pita chips the other day, it brought me instant nostalgia :)

  3. Pam Kon 30 May 2012 at 9:43 pm

    So glad you are back!
    My mom used to make these too! I forgot all about these yummy saving treat.

  4. Laurieon 30 Oct 2012 at 2:09 pm

    My mom did this when I was a kid and I make them for my kids now too. I even use cookie cutters to make shapes so they look like cutout cookies. :)

  5. White Card Onlineon 03 Jan 2013 at 11:15 am

    It looks good and good to chew.

  6. Rosie @ Blueberry Kitchenon 04 Mar 2013 at 3:42 pm

    Yum, what a great idea for left over pie crust!

  7. Sandyon 07 May 2013 at 1:28 pm

    My grandma called them dummy pies. I still make them all the time.

  8. Lindaon 04 Jun 2013 at 8:03 pm

    I have always made these, but I roll them up like a little crescent roll after I sprinkle the cinnamon sugar on them. You can cook more at one time that way, also. Make the cinnamon sugar and keep it in a little shaker so you don’t have to put the ingredients on separately.

  9. Lisa Reidon 18 Oct 2013 at 9:43 pm

    Dear Sarah – hi how are you, and another great and easy recipe! Cinnamon is supposed to be healthy! Also, it is easy to make- i would like to try to maybe make your recipe for my nephews sometime! take care, sincerely, Lisa Mcqueen Reid. (no hyphen)

  10. Lisa Reidon 21 Oct 2013 at 6:15 pm

    Dear Sara- Hi and how are you? i guess you are still blogging? i hope to see some more recipes sometime soon! Maybe some more Julia Child? take care, I hope you haven’t been sick- it’s that time of year again. take care, sincerely, Lisa Reid- Lisa for short.

  11. marketmasteron 16 May 2016 at 6:15 pm

    I love these. So do my boys and now their boys. My grandma used to brush the crust with heavy cream before she sprinkled on the cinnamon sugar. It makes a lovely, light glaze. Yum. Of course she lived on a dairy farm, so cream was always available.

  12. Lisa McQueen Reidon 15 Oct 2018 at 6:42 pm

    Dear Sara- hi and how are you these days? it has been an awfully long time since we last communicated , and i deeply apologize for that, are you still blogging? it looks like you haven’t posted anything since 2012! i think you should keep it up! i just remembered your easy recipe for carrots braised in butter, so i just happened to stumble on your webpage again. please email me to let me know how you are and wether or not you are going to keep blogging! i hope you are having a good year so far! take care, sincerely, Lisa.

  13. Saraon 25 Oct 2018 at 9:53 am

    Hi, I’m replying on behalf of Sara who has passed away. As her mom, I have decided to keep her blog open so that family and friends can continue to enjoy her recipes, and especially her narratives. I am so proud of Sara and her blog, many of the posts were done after her cancer diagnosis. I hope you will use her recipe index and try other recipes.

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