It smelled heavenly, but we were patient and let the pie cool for the filling to set. We then negated the set filling by warming the pie in a 350 F oven before serving. We topped each slice with a scoop of vanilla ice cream, the perfect pairing. The crust was flaky and buttery, well worth the additional time spent making it from scratch as opposed to buying a frozen crust. The filling was the perfect balance of sweet and tart, just the way I like it. I brought it to our Friday family dinner and everyone enjoyed it thoroughly.
Of course, you can't make pie crust without making something equally delicious from the scraps of dough. I made these cinnamon-sugar "cookies" from the rolled-out leftover dough, to be enjoyed as a snack or with an afternoon cup of tea. They are great to make with your little helpers, and a great reward for helping.
They couldn't be simpler. Gather your scraps of pie dough and re-roll into one rectangle. Punch out your favorite shapes using cookie-cutters, then apply an egg-wash and sprinkle with cinnamon and sugar. Bake at 350 F for about 20 minutes, until nice and brown and the tops look dry. Let cool before enjoying.
Baking was the perfect way to spend a chilly spring day. The oven kept the house warm and cozy, and my little one helped mix the dough and had a grand time being underfoot, snagging his fill of strawberries and
For more chilly day baking inspiration: