Cinnamon Pie
To help raise money
for a local non-profit here in Lawrence, the Sunrise Project, I said
I would donate a pie to their annual pie auction. Since I like to
try new things, I decided to try this new pie recipe as my donation,
which I found a while back while perusing Pinterest. If you like the
flavor of cinnamon, this pie is for you because the cinnamon flavor
is strong, but in the best way, and the filling has a cheesecake-like
texture. You could eat this pie any time of year but it really lends
itself to the fall and winter seasons. Please tell me your thoughts
about it in the comments section!
All-Butter Pie Dough
Ingredients:
2 ¼ cups flour
1 tablespoon sugar
pinch of salt
1 cup cold unsalted
butter, cut into ½-inch cubes
½ cup ice water
1 teaspoon white
vinegar
Yields: 2 9-inch pie
crusts
If you have the time
and space, freeze or chill as many of these ingredients/tools as you
can to keep everything as cool as possible while you make the dough.
(When your butter is cold when it is placed in the oven, the water in
it evaporates quickly, leaving behind a flaky crust. On the other
hand, warm butter just melts when it encounters the heat of the oven
and has an undesirable effect on the texture of your crust.) You can
either make this dough in a bowl with your hands or you can make it
in a stand mixer. Either way is fine but I prefer to use my hands.
Whisk together the flour, sugar, and salt. Add in the cold butter
cubes and mix until you have flour covered pea-sized lumps of butter,
which will contribute to a flaky crust, as long as you do not
continue and overmix. Sprinkle the vinegar and ice water over the
dough and then mix minimally, just until the dough barely holds
together when you squeeze a handful in your fist. Divide the dough
in half, shape each half into a disk, and wrap each disk in plastic
wrap. Chill for at least 2 hours. Remove the disks from the
refrigerator and use your rolling pin to thwack each one numerous
times on each side to make the cold dough more pliable. (Read an
article about this process here:
http://skillet.lifehacker.com/for-better-pie-crust-resort-to-violence-1798295233)
Roll each disk out between two sheets of parchment paper and then
transfer each crust to a pie pan. Chill in the refrigerator while
you make the rest of your pie.
Cinnamon Pie Filling
Ingredients:
2 cups cream cheese,
softened
2 cups brown sugar
4 eggs + 2 egg yolks
2 ½ cups heavy
cream
½ cup flour
7 tablespoons
cinnamon
1 tablespoon + 1
teaspoon vanilla
2 teaspoons salt
1 teaspoon nutmeg
Powdered sugar or
whipped cream* for garnish (optional)
* Homemade whipped
cream recipe can be found here:
http://theintuitivebaker.blogspot.com/2015/05/strawberry-mint-shortcakes.html
Preheat the oven to
350 degrees.
With an electric
mixer or in a stand mixer, beat together the cream cheese and brown
sugar on high for 3 to 5 minutes, until light and fluffy. Scrape
down the bowl then beat in the eggs and egg yolks. Scrape again; set
the mixer to low; mix in the heavy cream, flour, cinnamon, vanilla,
salt, and nutmeg until smooth. Remove the prepared pie crusts from
the refrigerator and evenly divide the filling between the 2 crusts.
Bake for 40 to 50 minutes. Jiggle the pies and if the center seems
set but not completely firm, they are done. Cool completely, cover,
and chill completely. Remove from the refrigerator 20 minutes before
serving and sprinkle with powdered sugar or garnish with whipped
cream.
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