Ok, so I really could have just called this a Cinnamon Chip Pie, and left it at that. But, this crust! This crust is special!
I’m not kidding. It’s really special!
I saw this crust on the Oh Nuts blog and I knew I needed to make it. I had been wanting to make another version of a Toll House Pie, and as soon as I saw that crust, I knew what I needed to do! You know the cinnamon roll pie crust pieces that I made and used in the Pumpkin Pie Ice Cream? Well, that’s what you start with. But you slice the pie dough and press it into a pie pan. That way when you look at it, you have all these slices of cinnamon rolled pie crust. It is so cool! Top that with the cinnamon chip filling, and well, this is one tasty pie!
One Year Ago: Brownie Filled Chocolate Chip Cookies
Cinnamon Chip Pie with a Cinnamon Rolled Pie Crust
Pie filling lightly adapted from Very Best Baking
1 1/4 cups flour
1/2 teaspoon salt
2 1/2 tablespoons sugar, divided
5 tablespoons butter, divided (4 tablespoons cold, 1 tablespoon melted)
4 tablespoons shortening
2 teaspoons cinnamon
5 tablespoons cold water
1/2 cup sugar
1/2 cup brown sugar, packed
1/2 cup flour
3/4 cup butter, melted
1 cup cinnamon chips
Preheat oven to 325 degrees. Grease or lightly spray a 9 inch pie pan with cookie spray. Set aside.
To make the pie crust:
In a small bowl, combine 1 tablespoon sugar and 2 teaspoons cinnamon. Set aside. In a medium-sized mixing bowl, combine the flour, 1 1/2 tablespoons sugar, and salt. Add in the 4 tablespoons cold butter and shortening, and with a pastry cutter or a fork, combine the mixture until it resembles small pebbles. Add in the cold water and mix until the dough comes together. Turn out the dough onto a lightly floured work surface. Knead the dough a few times, then roll it out until it is thin (you want to roll this thinner than you normally would if making a pie). Spread on the 1 tablespoon melted butter, then sprinkle on the cinnamon-sugar mixture. Starting at one end, tightly roll the dough up. Using a sharp knife, cut the dough into 1/2 inch pieces. Place the cut pie pieces in the pie pan, making sure to set them close to each other. When the bottom of the pan has been filled, gently press down on the pieces to flatten and to fill in any holes. Continue adding and pressing in pieces until you have covered the pie pan (including up the sides- see picture below). Trim along the top edge, if needed.
To make the pie filling:
In a medium-sized mixing bowl, mix together the sugars and flour. Add in the eggs and whisk to combine (the mixture will be thick). Pour in the melted butter and slowly whisk until all the butter has been incorporated. Fold in the cinnamon chips, then pour the batter over the pie crust. Bake in a preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean and the top is set. Remove from the oven and let cool for 10 minutes, then serve warm. Enjoy!
Can’t get enough cinnamon? Try my Cinnamon Lover’s Scones!
I’m linked at: Crazy for Crust.
Made with love, not calories!