I want to thank my Mom for this recipe, as it is not only one of her favorites, but it is something that she me and brother while growing up. My kids were even lucky enough to have their ‘Nanna’ make them on one of her last visits to Wisconsin. The cinnamon pies were as big as a hit with them as they were with us growing up.
These pies are so incredibly easy to make, that the difficult part is waiting the 15 or so minutes while they cook. The aroma of butter, sugar, and cinnamon will fill your kitchen, and keep your kids, or you, coming back for more.
This recipe yields 8 pies.
- Store bough pie crust, Pillsbury works good (not the crusts in the tin, but in the tube)
- 1 stick of unsalted butter
- Cinnamon powder
Preheat your oven to 350 degrees.
Take the pie dough out of the box, and unroll. Take your knife and cut into four squares. To each square, add one tablespoon of butter, 1-2 tablespoons of sugar, few dashes of cinnamon. Fold over like an envelope, and carefully seal the edges. I use a fork and crimp mine a bit to tighten the seal, making sure nothing leaks out.
Place on a cookie sheet and bake for roughly 15-20 minutes, or until golden brown. Let cool on the sheet for nearly five minutes before removing to let cool a bit more.
The outcome is a really delicious, buttery pie crust that contains this cinnamon and sugar mix that is to die for. Get yourself a glass of milk, a cinnamon pie, and enjoy. Thanks Mom for sharing that recipe!