Pie Crust Cinnamon Crisps Recipes

CINNAMON-RAISIN APPLE CRISP PIE

Steps:

• Heat oven to 400°F. Place cookie sheet on oven rack.
• In large bowl, stir together granulated sugar, 3 tablespoons flour, the cinnamon and nutmeg. Stir in apples and raisins; toss to coat. Spoon into frozen pie crust.
• In medium bowl, mix topping ingredients except walnuts with pastry blender or fork until crumbly; stir in walnuts. Sprinkle over filling.
• Bake on cookie sheet 20 minutes. Place sheet of foil over pie to prevent excessive browning. Bake 20 to 30 minutes longer or until filling is bubbly and topping is golden brown. Cool at least 30 minutes before serving.

PIE CRUST CINNAMON CRISPS

Steps:

• Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray.
• Dust your surface with the flour to roll out the pie dough.
• With a rolling pin dusted in flour, roll out the dough to approximately 1/8" thickness.
• Cut the dough into whatever shape you prefer and place the pieces on the baking sheet.
• Using a pastry brush, lightly coat the cut dough with the butter.
• Mix the cinnamon and sugar and lightly sprinkle it on the buttered dough.
• Bake for approximately 10 minutes or until golden brown.
• Remove from the oven and allow them to cool for about 5 minutes before serving.

CINNAMON SUGAR PIE CRUST RECIPE

Steps:

• Gather any leftover pie crust and scraps. Make one big flattened disk from it. Roll crust out into a rectangle so that it is the thickness of pie crust. If it is a little thicker it will work fine too. Place the crust on a baking sheet. Combine the sugar and cinnamon together, stir to mix. Sprinkle generously over the pie crust. You may not use all the cinnamon and sugar mixture or you may need to mix up a little more, depending on how much crust you had leftover. Place in an oven preheated to 350° F. Bake for about 10 minutes. The crust should be nicely browned. If not, bake for an additional 1 or 2 minutes. Watch carefully so it doesn't burn. Remove from the oven, cool slightly and enjoy!

CINNAMON CHIPS RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Mix the sugar and cinnamon together in a small bowl.
• Brush the melted butter onto one side of each of the flour tortillas and sprinkle with the cinnamon and sugar mixture.
• Then cut each tortilla into 8 wedges. I used a pizza cut to them. I cut them in half and then cut each half into 4 equal pieces.
• Place the tortilla pieces onto a baking sheet and cook for 8-10 minutes until they are crispy.
• Serve warm and enjoy!

PIE CRUST CRISPS

Steps:

• Prepare a cookie sheet by spraying it lightly with cooking spray. Preheat oven to 350. Lay pie crust out on cookie sheet. Use a knife and cut into irregular squares or triangles or any shape you desire. Evenly sprinkle the sugar and then the cinnamon over the crust. Place in the oven and bake for 20 minutes. Makes approximately 12-15 pieces.

PIE CRUST CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix sugar and cinnamon together in a bowl.
• Roll out pie crust to a 8x12-inch rectangle about 1/8-inch thick. Spread softened butter over the entire rectangle. Sprinkle cinnamon-sugar evenly over the butter. Roll up the dough tightly, starting at a shorter end. Cut roll into 1-inch slices. Place rolls seam-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes. Let rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

PIE CRUST TREATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C)
• Roll out pie crust to 1/8 inch thick. Spread butter or margarine to cover. Sprinkle sugar and cinnamon to completely cover pie crust.
• Using a ravioli cutter, cookie cutter or knife, cut dough into desired shapes.
• Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes or until just browned.

CINNAMON SUGAR SPRINKLED PIE CRUST CHIPS

Steps:

• Preheat oven to 350 degrees F.
• Roll out your leftover uncooked pie crust scraps.
• Cut out desired shapes, or use knife to cut into strips.
• Brush with your egg wash (optional).
• Sprinkle on cinnamon sugar mixture.
• Bake for 10-12 minutes, or until chips turn golden brown.
• Eat plain, dip in caramel, fruit butter, or whatever else sounds good!

CINNAMON CRISPS

Steps:

• Cut raw pie crusts into any desired shapes and place on greased cookie sheet.
• Brush dough with butter.
• Sprinkle with Sugar and cinnamon mixture.
• Bake@ 350 for about 20 minutes and enjoy.

CINNAMON SUGAR PIE CHIPS + PUMPKIN CHEESECAKE DIP

Steps:

• Sift together flour blend, sugar and salt. Add shortening. Using pastry cutter, combine ingredients until resembles a course meal and shortening pieces are less than pea-size.
• Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together (add another tablespoon of water if needed).
• Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
• Preheat oven to 375 degrees. Line baking sheets with parchment paper.
• Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into about 1/8″ thick.
• Remove plastic wrap from top. Slice dough into triangles, using pizza cutter or sharp knife. Carefully place triangles onto prepared cookie sheet.
• Mix together cinnamon and sugar topping. Sprinkle over pie dough chips. Bake 15-20 minutes, until golden brown and crisp.
• Remove from oven and place onto cooling rack to cool completely. Repeat with remaining dough.
• In food processor or high-powered blender, add dairy free cream cheese, pumpkin, coconut sugar, maple syrup, lemon juice, cinnamon, ginger, nutmeg and vanilla.
• Blend on high 1-2 minutes, until smooth and creamy. Pour into airtight container and refrigerate dip 1-2 hours.
• Serve pumpkin cheesecake dip chilled, alongside cinnamon sugar pie crust chips.

CINNAMON PIE CRUST

Steps:

• Mix flour, cinnamon and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles pea-size crumbs. Add ice water, a tablespoon at a time, tossing dough with fork after each addition. Add enough water so that dough comes together. Gather dough into a ball. Flatten into a disk. Wrap in plastic wrap. Refrigerate 30 minutes.
• Roll dough on lightly floured surface from center to edges into a 14-inch circle, about 1/8-inch thick. For easier rolling without additional flour, place dough between 2 sheets of wax paper before rolling.
• Carefully place pie crust on rolling pin and transfer to 9-inch deep dish pie pan. If using wax paper, carefully peel back 1 sheet of wax paper. Flip crust onto pie pan. Carefully peel off remaining wax paper. Gently press the pie crust onto bottom and up sides of pan. Trim pie crust so that it extends 1/2-inch beyond edge of pie pan. (Reserve any remaining dough to make pie crust decorations, if desired.) Fold under excess pie crust. Flute the edges of the pie crust or press with tines of a fork.

PIE CRUST CHIPS WITH CINNAMON DIP

Steps:

• Preheat the oven to 425°F.
• On a floured surface or sheet of parchment paper, roll pie crust out to ⅛ to ¼-inch thickness. Cut out with leaf-shaped cookie cutter/press (dip cookie cutter in flour to prevent sticking).
• Brush each leaf gently with milk or cream and sprinkle with cinnamon sugar.
• Transfer leaves to a baking sheet lined with parchment paper. Bake for 10 minutes or until leaves are just beginning to brown on the bottom edges.
• Remove leaves from the oven and transfer to a serving tray.
• In a small bowl, beat or mix together softened cream cheese, powdered sugar, and cinnamon/pumpkin pie spice.
• Serve pie chips and dip together.

PUMPKIN PIE FLUFF DIP

Steps:

• Preheat the oven to 425 degrees F. Roll out the pie crust and use a cookie cutter to cut out the chips. Keep rolling out the dough and cutting out shapes until all the dough has been used. Place the pie crust pieces on a sheet pan lined with parchment paper, and then lightly brush with the melted butter. Combine the cinnamon and sugar together in a small bowl. Generously sprinkle over the top of the chips. Bake in the preheated oven for 8 to 10 minutes, or until just golden brown and crisp. Allow to cool completely on a wire rack before serving with the dip. Meanwhile, prepare the pumpkin dip by whipping the cream cheese in the bowl of a stand mixer. Mix in the pumpkin puree and pumpkin pie spice until well combined. You can also mix by hand in a large bowl with a whisk if you don't have an electric mixer. Carefully fold in the whipped topping. Serve with pumpkin pie chips.

CINNAMON TOAST CRUNCH CREAM PIE

Steps:

• Preheat the oven to 350.
• Crush the Cinnamon Toast Crunch into crumbs using a food processor or by placing it in a plastic bag and smashing it with a rolling pin.
• Combine the cereal crumbs and melted butter in a large bowl and stir with a fork.
• Place the crumb mixture in a 10-inch pie plate and press into a even layer covering the bottom and sides of the pie plate.
• Bake in the oven just until toasted, five minutes.
• Cool on a wire rack.
• Meanwhile, make the custard by whisking together the sugar, cornstarch, cinnamon and salt in a medium saucepan.
• Add the milk, egg yolks and vanilla and whisk until smooth.
• Heat the saucepan over medium to medium-low heat, whisking constantly, until thickened, about ten minutes. Do not allow the custard to come to a boil at any point!
• When the custard has thickened, pour into the prepared pie plate and spread evenly.
• Cover with plastic wrap and chill until set, at least four hours.
• Allow to come to room temperature prior to serving.