My Gram’s pies are something to be worshiped, and that means a lot since I generally don’t like pies. There is something magical about her crusts. On her last visit to Minnesota Gram and I spent a few hours bopping around on Pinterest just like we always do when she visits. We were going through my baking board and she was intrigued by a picture of a pie crust that was seemingly made out of mini cinnamon rolls. We added this to our list of baking projects for the weekend. I must say although I do enjoy her pies this one has to be my all-time favorite.
- Pie Dough- enough for 1 9-inch crust (you can buy this at the store, we made our own)
- 4 T. Butter (melted)
- 2 t. Ground Cinnamon (divided)
- 2 t. Cinnamon-Sugar Mix
- 3/4 C. Dark Corn Syrup
- 1/2 C. Packed Dark Brown Sugar
- 3 Eggs (room temperature)
- 1 t. Vanilla Extract
- 1 t. Fall Baking Spice
- 1/2 t. Salt
- 2 C. Pecan Halves
- 1 C. Cream Cheese Frosting + a little milk (2 T.)
- Make your pie dough (allow to chill slightly) and roll out to about 1/4 inch thickness
- Preheat oven to 375°F.
- Brush 1 T. of the butter on top of the crust.
- Sprinkle 2 t. of the cinnamon-sugar mix on top of the crust, and spread it around with your hands.
- Roll the dough over onto itself tightly.
- Refrigerate dough for about 20 min to make firm.
- Cut the spiral roll into slices, about 1/2-inch thick.
- Grease a 9-inch pie tin
- Place the cinnamon roll slices in the pan so that they are touching each other.
- Flatten the cinnamon roll slices with your fingers, pressing them down to close any gaps between them. Try to get them all about the same depth.
- Refrigerate while you make your filling.
- In your mixer combine the corn syrup and the brown sugar until there are no lumps of sugar.
- Mix in butter to loosen up the mixture.
- Add the eggs one at a time.
- Next mix in the vanilla, salt, cinnamon, and Fall Baking Spice.
- Fold in the pecans.
- Pour mixture into pie crust.
- Place your pie in the middle rack of your oven and bake for 15 min.
- (Warning your pie filling will probably froth and bubble all over the oven while baking. I put my pie tin in a parchment paper-lined brownie pan.)
- Reduce oven temp to 350°F and continue to bake for another 30 min.
- While the pie is baking make your frosting.
- Once your frosting is made whisk in 2 T. of milk to help thin it out for drizzling.
- Remove the pie from your oven and allow to cool
- Top with frosting before serving and enjoy!
inspired by: https://www.ohnuts.com
Foodie & Craft Pro