Cinnamon Pie

I was searching for something different to make for the holidays. As you can see from previous posts, I bake plenty of holiday cookies to share with all. But I wanted a post-Christmas dinner dessert that would be simple yet warm and comforting. Pie is always the answer during the holidays, but not just any pie. Cinnamon Pie.

I learned a few things from making this recipe, and would like to share some tips:

1. Use a food process to start your dough. I've given this advice in previous pie posts. I've had a lot of people tell me that making pie crust is difficult. I have found that pulsing the dry ingredients and the butter together in the food processor evenly distributes the butter throughout while keeping it pea size for flaky crust. Then I put the mixture into a mixing bowl and add the water slowly, at first using a wooden spoon and then folding the dough together with my hands. Works like a charm every time for me! So, if you haven't found a method that works for you yet, try mine.

2. Use an electric mixer to whip it. While I'm sure you could blend the ingredients by hand, there is something to be said for the power of an electric mixer. I used a professional KitchenAid model (this is not a brand testimonial) and the medium power level is probably a high level for standard mixers. But on medium speed the filling was well-blended and thickened in a way that once baked made for a light and "airy" pie filling. Electric mixer for the win.

3. Dust the pie with powdered sugar just before serving. When I tested the original recipe, I dusted the pie after it cooled and then placed it in the refrigerator. I realized I should have waited when I pulled the pie out to serve it only to see the filling had absorbed all the sugar. Lesson learned!

---

Cinnamon Pie

Filling Ingredients:

8 ounces cream cheese, softened

1 cup dark brown sugar

2 large eggs

1 egg yolk

1 1/4 cups heavy cream

1/4 cup all purpose flour

3 1/2 tablespoons ground cinnamon

2 teaspoons vanilla extract

1 teaspoon salt

Pie Crust Ingredients:

1 1/4 cup all purpose flour

1/2 tablespoon sugar

1/2 teaspoon salt

1/2 cup butter (1 stick)

6 tablespoons water, ice cold

Yield: 6-8 servings

Prep Time: 30 minutes

Bake Time: 35 minutes

Directions:

1. Combine the crust ingredients and fold until blended into dough (see tip #1 above). Roll dough into a 12-inch circle for a standard size pie dish. Place dough into a pie dish evenly, trimming and crimping the edges of the dough as necessary.

2. Place pie crust in the refrigerator as you prepare the filling.

3. Preheat the oven to 350 degrees Fahrenheit.

4. Place softened cream cheese and dark brown sugar in the bowl of an electric mixer. Beat on high until light and fluffy (approximately 3 minutes).

5. Scrape the sides of the bowl and then beat in the eggs until blended.

6. Scrape the sides of the bowl again, and beat on low the cream, flour, salt, cinnamon and vanilla until thick and smooth.

7. Pour the filling into the prepared pie dish. Bake pie for 35 minutes or until the center seems set when giggled, but not totally firm.

8. Cool completely. Cover and chill in the refrigerator until ready to eat.

9. Take out of refrigerator one hour before serving. Dust the top of the pie with powered sugar (optional). Cut and service with whipped cream (optional).

10. Enjoy!

#cinnamon #pie #easter #holiday #christmas #dessert #cream #cheese