I figure everyone makes this special treat with leftover pie dough. Am I right?
I grew up with this little treat.
When we were on our snowy, cabin-in-the-woods vacation, I brought two frozen pie crusts. One I used to make quiche; but we were low on eggs so instead of making a second quiche, I made this little treat for dessert one night. And I scored: my boys loved it.
I don’ t make it very often, and you don’t need a whole pie crust to make it—any little leftover crust will do.
Just roll out the dough, place on a cookie sheet, brush with soft butter and sprinkle with sugar and cinnamon. Bake at 400 for 12 minutes; or 350 for 15. Temperature and time is flexible; just aim for dough that is cooked through and starting to have tinges of golden brown around the edges.
You can even upgrade, if it makes you feel better: whole wheat organic pie crust, organic unsalted butter, organic raw sugar and cinnamon. Almost good for you, in a responsible-while-eating-dessert sort of way. It is the new year after all, you gotta live a little.