By Kelly Bogard
I love holidays. Other than the obvious significance of the occasion and the opportunity to spend time with my family, it means I get to cook. And when I say cook, I mean cook a lot. This year for Easter, I was tasked with making the desserts. Yes, I said desserts–plural.
If you haven’t noticed, I tend to be a bit of an overachiever. Desserts are no exception. A couple of months ago, I gave you a recipe for homemade pie crust and followed it up with a recipe for chocolate pie. While I was making this year’s pies, I decided to tell you my secret for the leftover pie crust scraps.
There really isn’t much to the recipe but yumminess. And if you don’t have homemade pie crust, you can always use store-bought dough. However, I think the made-from-scratch crust tastes better.
This is a great way to use up all of the leftovers from whatever pie you might be making and, at my house, it keeps people from sneaking bites to the crust on the pies. From all of us at Texas Table Top, enjoy!
Recipe: Cinnamon Pie Bites
Summary: Bite-sized treats to calm your crowd
- Leftover pie scraps
- 2 tbsp. salted butter, melted
- ¼ cup sugar
- 2 tsp. cinnamon
- Preheat oven to 350 degrees F.
- Roll out and cut leftover pie dough into strips.
- Place on a lined baking sheet.
- Brush with melted butter.
- Mix together sugar and cinnamon in a small bowl.
- Sprinkle the cinnamon mixture generously over the buttered pie scraps.
- Bake for 25 minutes, or until golden brown.
Baking time (duration): 0 hour(s), 25 minutes
Number of servings (yield): 2 dozen