Cinnadust Hand Pies Food

CINNADUST™ HAND PIES

Steps:

• Preheat oven to 400°F.
• In a medium bowl, combine the brown sugar, flour, Cinnadust, and melted butter. Mash with fork until evenly moist.
• On lightly floured surface, unroll 1 pie crust. Sprinkle with flour and roll in a 12in circle. repeat with second pie crust.
• Using 3in round cookie cutter, cut 15 circles from each crust.
• In a small bowl, whisk 1 egg with 1 tablespoon water.
• Line 2 large sheet trays with parchment paper. Divide one half of the pie crust rounds between the two sheet trays, spaced 1in apart. Top each round with 1 leveled and gently packed tablespoon of filling. Brush edges with egg mixture. Top each with another crust circle, stretching to fit. Press edges together firmly, then crimp with a fork. Brush tops with remaining egg wash.
• Bake 12-15mins until lightly golden. Let cool on steel tray for 5 minutes then transfer to a cooling rack.
• For icing, in a small bowl, whisk together the powdered sugar, vanilla extract and milk until smooth.
• Drizzle over hand pies and top with an additional sprinkle of Cinnadust.
• For hand pie pops, press a wooden popsicle stick gently into the bottom portion of the pie crust round. Add filling and top crust, as recipe details. Crimp around the stick well to keep it in place. Bake as directed.

CINNAMON CUSTARD PIE

Steps:

• Preheat oven to 350 degrees. Turn out pate brisee onto a lightly floured surface. Roll dough to a 1/8-inch thickness. Transfer and press dough to a 9-inch fluted pie dish, or fit dough into a regular pie dish, and flute edges. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until crust is golden, about 15 minutes more. Transfer dish to a wire rack, and let cool completely.
• Bring cream, milk, vanilla seeds and pod, cinnamon sticks, and ground cinnamon to a gentle simmer in a medium saucepan over medium heat. Remove from heat, cover, and let steep for 20 minutes. Remove vanilla pod and cinnamon sticks; discard.
• Whisk together yolks and sugar with a mixer on medium speed until pale and thick, about 2 minutes. Add hot cream mixture and arrowroot, and whisk until mixture is smooth. Pour through a fine sieve into cooled piecrust. Skim any foam from surface of filling. Bake until pie is just set but center is still slightly wobbly, about 50 minutes. Transfer dish to a wire rack, and let cool completely. Refrigerate until chilled, at least 4 hours, or overnight. Lightly dust top of pie with ground cinnamon.