Cinnamon Pie Food

CINNAMON PIE

Steps:

• Preheat oven to 375°F.
• Mix first six ingredients together with wire whisk- batter will be slightly lumpy.
• The batter is very thin.
• Pour into unbaked 10" or 11" pie crust. If you do use a 9" make sure it is a deep dish. This fills the shell completely and this is normal.
• Bake approximately 45 minutes or until set. If you see that it is not setting up properly, cover crust with foil or crust protector and bake an additional 10-15 minutes until set.
• Let cool before cutting.

CINNAMON ROLL-APPLE PIE

Steps:

• Heat oven to 350°F.
• Separate Cinnamon Rolls. Place 6 rolls in single layer on bottom of 9-inch pie plate sprayed with cooking spray; press to flatten and completely cover bottom and side of pie plate. Reserve remaining cinnamon rolls and Icing for later use. Bake crust 10 min.; cool slightly.
• Toss apples with dry pudding mix and cinnamon; spoon into cinnamon roll crust.
• Press remaining cinnamon rolls into 5-inch rounds. Place around outer rim of pie plate, leaving opening in center to allow steam to escape. Press edges of rolls together to cover filling and to seal to edge of bottom crust as shown in photo.
• Bake 40 to 45 min. or until apples are tender and crust is golden brown. Cool slightly.
• Drizzle with reserved icing as desired before serving.

CINNAMON PIE

Steps:

• Set oven rack to lowest position and preheat oven to 350 degrees F.
• Using hand or stand mixer, cream together cream cheese and sugars. Mix in salt, cinnamon, eggs and vanilla. Scrape the bowl and beater and mix some more to make sure all cream cheese is mixed in. (Once you add the half and half, little bits of cream cheese won't mix in.)
• Slowly mix in the half and half.
• Place prepared pie crust on baking sheet. Pour filling into crust and bake for 40 - 45 minutes or until just the center is a little jiggly.
• Cool completely before serving or refrigerating. Can be made a day or two in advance - cover and refrigerate.

CINNAMON PIE

Steps:

• Preheat oven to 375 degrees.
• Mix all ingredients together with a whisk. Batter will be slightly lumpy.
• Pour into the shell and bake for 45 minutes or until set.

APPLE & CINNAMON CHRISTMAS PIE

Steps:

• Peel the apples and chop them on the scraper. Mix them with the caster sugar, cinnamon and vanilla. Put the mix in a pot on the fire until it get's thick.
• For the base mix together the flour, sugar, dry yeast, butter, eggs and water to obtain a dough. Let the dought sleep for 10 min. and then make a leaf about 1cm thickness.
• Put the leaf in a tart griddle/tin. Put the padding over the dough and sprinkle sugar over the top.
• Heat the oven to 200C/fan 180C/gas 6 and bake the pie for 35-40 min (until the dough is ready on the bottom).

CINNAMON CUSTARD PIE

Steps:

• Mix together the egg yolks, caster sugar, custard powder and milk in a bowl. Pour the cream into a saucepan set over a medium heat, bring to the boil, then gradually pour into the egg yolk mixture, whisking until smooth.
• Pour the mixture back into the saucepan and cook over a low-medium heat for a few minutes, whisking all the time to keep it smooth. It should be very thick. Remove from the heat, then stir in the vanilla paste. Set aside to cool.
• Heat the oven to 200C/180C fan/gas 4. Line a 28 x 18cm baking tray with baking parchment. Unroll the pastry sheet with the long edge closest to you. Cut it in half vertically, to make two rectangles that will fit the base of the tray. Put one sheet in the baking tray, prick all over with a fork, and bake for 15 mins. Remove from the oven and allow to cool for 5 mins.
• Whisk the custard again briefly, then spread evenly over the cooled pastry. Lay the other pastry sheet on top, tucking in the edges. Brush with half the butter.
• Mix the granulated sugar with the cinnamon, then sprinkle evenly over the pie. Drizzle over the remaining melted butter and bake for a further 35-45 mins until the custard has set and browned on top.
• Remove from the oven and allow to cool in the tray, before cutting into bars to serve. Can be kept chilled for up to three days.

CINNAMON SHOOFLY PIE

Steps:

• Tart Shell: In a large bowl, stir the flour, cinnamon and sugar together. With the flat beater attachment of an electric mixer, pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal. Sprinkle in 3 or 4 tablespoons of the eggy water and mix it in until the dough comes together in a ball. On a lightly floured surface, take walnut-sized pieces of dough and, with the heel of your hand, smear them away from you into 6-inch streaks. Pat the dough into a disk, wrap in plastic and refrigerate for 2 hours or overnight.
• Set a rack in the middle of the oven and preheat to 400 degrees F. Lightly coat a 9 1/2-inch tart pan with a removable bottom with nonstick vegetable spray. On a lightly floured surface, roll the dough into an 11 1/2-inch circle. Fit the dough into the pan. Trim the dough to a 1-inch overhang and double the dough over itself to reinforce the sides. Freeze for 30 minutes. Line the tart shell with aluminum foil and weight down with dried beans or pie weights. Bake for 15 minutes. Remove the foil and bake for 10 minutes longer or until lightly browned.
• Lower oven temperature to 350 degrees F. In a medium bowl, work the butter into the flour, sugar and cinnamon to make the crumb topping. You may start with an electric mixer but finish by rubbing and pinching it with your fingers until it looks mealy and lumpy. In another medium bowl, mix together the molasses, corn syrup, eggs, and vanilla. Stir the baking soda into the boiling water, then mix it into the rest of the filling. Pour it into the shell, filling up to 1/4-inch from the top of the crust. Sprinkle on the crumb topping, taking care not to overfill the shell. Bake for 30 minutes until set on a rack in the middle of the oven. Mix the confectioners' sugar, the ground cinnamon and the arbol chile. Let cool and sprinkle with the sugar/cinnamon/chile mixture. Serve with plenty of whipped cream.

CINNAMON PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, combine the sugar, flour, cinnamon and salt. Add the beaten egg, butter, and vanilla. Mix well and add the milk.
• Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best).
• Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes. Let cool and serve. Refrigerate any leftovers.