As a little girl, I asked a lot of questions. My favorite word was “why,” closely followed by “what” and “when.” As in, “Mommy, when may I have dessert?”
During the times I noticed her in the kitchen preparing to bake, I started asking my questions before she even finished pulling out the flour and sugar!
“Mommy, what are you making?”
“When will it be ready?”
“Why won’t it be ready sooner?”
I nearly drove her crazy every time she baked a pie. Since they required around an hour in the oven plus another 30 minutes to cool, she devised a brilliant plan to distract me. Mom sliced off the scraps of pie dough hanging over the edges of the pan, sprinkled them with cinnamon sugar, and baked them alongside the pie for a few minutes so I would have a little snack while I waited impatiently.
And now I do the same thing, baking cinnamon sugar dough treats for my friends and family (and myself!) as we eye the clock. My mom sure is a smart lady!
Cinnamon Sugar Dough
makes enough pieces to tide you over while you wait for the pie to bake
For a twist, add a little nutmeg or ginger to the cinnamon sugar. Don’t let it bake for too long; burned pie dough doesn’t make for a happy crowd!
excess pie dough, cut from the overhang on the sides of the pie tin
3 tbsp granulated sugar
½ − ¾ tsp ground cinnamon
- Preheat the oven to 350°.
- In a small bowl or plastic bag, combine the sugar and cinnamon. Cut the dough into 2-3 bite-sized pieces, and lay flat on a baking sheet. Generously sprinkle the top of the dough pieces with cinnamon sugar, and bake at 350° for 8-10 min or until light golden brown. Cool 2-3 min on the pan before eating to prevent burning your fingers or tongue!