Cinnamon Pie
8 servings
120 minutes
Cinnamon pie is a cozy treat wrapped in the warmth of home. Its roots trace back to European cuisine, where spices like cinnamon have long been used to create delicate and fragrant desserts. The flavor of this pie is a harmony of sweetness and spice, with rich caramel notes from brown sugar and a nutty crunch from pecans. It is perfect for leisurely tea time or as a morning delight complementing the aroma of freshly brewed coffee. The fluffy, soft dough with thin layers of cinnamon sugar turns each bite into a pleasure. This pie is not just a dessert; it’s a true gastronomic story that can warm the heart and provide moments of comfort.
1
Mix eight tablespoons of melted butter, 1/4 cup of white sugar, six tablespoons of brown sugar, two tablespoons of cinnamon, and half a teaspoon of salt. Add one and a half cups of flour. Mix the remaining brown sugar separately with two teaspoons of white sugar, cinnamon, and chopped pecans.
- Butter: 300 g
- Sugar: 1.8 glass
- Light brown sugar: 7.5 tablespoons
- Ground cinnamon: 2.5 tablespoons
- Coarse salt: 1.5 teaspoon
- Wheat flour: 3.8 glasss
- Light brown sugar: 7.5 tablespoons
- Sugar: 1.8 glass
- Ground cinnamon: 2.5 tablespoons
- Pecan: 0.3 glass
2
Sift the remaining flour and white sugar, salt, and baking powder. Whisk the remaining butter, milk, sour cream, vanillin, and eggs.
- Wheat flour: 3.8 glasss
- Sugar: 1.8 glass
- Coarse salt: 1.5 teaspoon
- Baking powder: 2.5 teaspoons
- Butter: 300 g
- Milk: 1 glass
- Sour cream: 6 tablespoons
- Vanillin: 2.5 teaspoons
- Chicken egg: 2 pieces
3
Mix both flour mixtures with sour cream. Pour half of the batter into a greased pan, sprinkle the filling on top, leaving a little for decoration, and cover with batter. Evenly sprinkle the nut mixture on top. Bake at 160 degrees for one hour and fifteen minutes.
- Butter: 300 g
- Pecan: 0.3 glass