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
water
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.

As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!

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