Tuesday, November 21, 2017

Another tiny tip (embarrassingly so)

When I was growing up, and Mommy would make a pie, if there was extra pie crust dough, she would roll it out, sprinkle it with sugar and cinnamon and bake it and let me eat it.  That is the nicest cookie ever!

I have promised to make 5 pies for our Thanksgiving feast this year. I made all of the pastry today and most of it is now in the refrigerator.  One will be an apple pie and I assembled it today (I did not bake it yet) and ended up with a small amount of leftover pie crust dough.  I wanted to bake it, but it seemed silly to heat up the big oven to cook something so very small.  So, I tried something new.  I rolled it out, sprinkled it with a little sugar and cinnamon and cooked it in a small cast iron skillet on medium heat until the bottom started to brown, and then flipped it over for just a little while.  It work out very well. 

Something so small, but at least not going to waste!


  1. I have never tried the skillet but I usually make the batch of piecrust cookies while the pie is baking. Just remember to take out! I bake a lot of pies, also, so always have crust. I like to roll out into a random shape and then see what I can turn into...tree for Christmas, turkey for Thanksgiving, dog head, bird, bunny, etc. The "drawing" lines are where it is scored so breaks apart into pieces for sharing.


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