Thursday, February 2, 2012

Scratch Pie Crust, the bonus! Part 3

I love pie, pretty much any kind, but I have a (very!) soft spot for a double crust apple pie. Growing up my mom would make little cinnamon rolls from the left over dough, by rolling up the dough after sprinkling with a little cinnamon sugar mixture and slicing. when baked they were very cute bite sized cinnamon rolls.  One day I will make those with my own grandchildren, but until then, this is for every kid over the age of 35 and interestingly enough every kid under the age of 35 likes these too!

Pie Crust Cookie Brittle
by the seat of my pants
350 degree oven

Scraps from double crust recipe
1/4 - 1/3 c sugar
1/4 t cinnamon (or more if you prefer, and I usually do!)

Place scraps in a small pan, close together - like this.

Combine the sugar and cinnamon, mix well. Using your hand, wet your hand under a small stream of cold water. Pat the top of the dough. Repeat, until the entire surface is wet, BUT the scraps are not sitting in a puddle of water.

Bake 25 - 30 minutes until golden brown and some of the sugar/cinnamon mixture has begun to melt and caramelize.

Let cool, break into pieces and enjoy!

If you missed Part 1, you may view it here.
If you missed part 2, you may view it here.

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This post is shared with:
hearth and soul @ premeditated leftovers
full plate thursday @ Miz Helen's
gallery of favorites @ premeditated leftovers
thursday links @ it's a keeper


Couscous & Consciousness said...

I love this idea Melynda - what a great way of using up left over pie dough.

April @ The 21st Century Housewife said...

What a fabulously tasty way to use up leftover pastry dough! It's also very frugal too. Thank you for sharing this post with the Hearth and Soul hop.

Alea Milham said...

What a delicious idea! This is a great way to repurpose leftover pie dough!

Miz Helen said...

Hello Melynda,
I was so excited to see you Scratch Pie Crust. My Grandmother made the extra little bits of pie crust into yummy little treats that were covered in sugar and cinnamon then baked, just like yours. I can taste them now. A great recipe and a great memory! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen