Pie Crust Rolls

piecrust rollsWhen I was a kid, my mom occasionally made a treat from pie crust, butter, cinnamon, and sugar. This usually happened when she’d made an apple pie around the holidays and needed to use up the third crust from her recipe, which is an exercise in both creativity and thrift-two things I sincerely admire.

Last week, I used one store-bought crust for the remainder of my Meyer lemon tartlets, so I had one crust left over. I don’t usually use store-bought crust anymore now that I’ve mastered my mom’s recipe, but it’s very convenient if you’re trying out new recipes and you’re short on time.

My recipe below uses a slightly different process than the one my mom used to make, so I’ve outlined both ways in case you’d like to try her way too. Next time, I’ll give her process a try!

Ingredients

  • 1 pie crust
  • 2 tablespoons butter, melted
  • Sugar
  • Cinnamon

Note: the sugar and cinnamon quantities will vary according to your preference. You can also mix them together before you sprinkle them on the crust if you like.

Preparation: Amy’s Version

Preheat oven to 350 degrees. Line a baking sheet with foil.

Unroll pie crust and brush with melted butter. Sprinkle with sugar, then cinnamon, then more sugar.

Roll up to create a log; gently press down the top of the log to flatten slightly.

Slice into half-inch slices and place on the prepared baking sheet. Brush tops with remaining melted butter.

Bake for 30 minutes, until golden brown. Cool on a wire rack.

Preparation: Genny’s Version

Preheat oven to 350 degrees. Line a baking sheet with foil.

Brush pie crust with melted butter. Sprinkle with sugar, then cinnamon, then more sugar.

Roll up to create a log; gently press down the top of the log to flatten slightly.

Place the entire log on the prepared baking sheet. Brush top with remaining melted butter.

Bake for 30 minutes, until golden brown. Cool on a wire rack, then slice into half-inch portions.

 

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