One of my strongest memories of being a kid, other than the epic sugar cookie decorating/buckeye making marathons around Christmas time, is these cinnamon sugar pie bites. I thought my mom was a genius for figuring this out. Then I found out my Nona used to make it for her when she was a kid and my little mind was basically blown.
I mean, being a kid and then trying to grasp that your mom was once a kid too? It was just too much to handle. Mom’s are never kids. They’re always moms.
Now that a lot of my friends are having children of their own my little mind is blown again. I’m watching people that I partied with recklessly for years grow, birth, and raise totally well adjusted children. And I always think back to how I couldn’t grasp the thought of my mom not being a mom and it’s similar to looking at my friends and seeing them as moms, but also as awesome partiers. Life, man. It’s deep.
Anyhoodle. These little pie bites are the perfect no-thoughts required snack when you feel like your brain might explode from thinking about the complexity of life. When we were kids we’d use the whole pie crust, because you can never have too many of these. If you find yourself ever trimming off pie crust save the scraps and make these. When we go skiing I always make these for friends. They’re the perfect sweet bite that doesn’t take any energy to make after you’ve been hitting the slopes hard.
- 1 pie crust, or the scraps of a pie crust
- spreadable butter or margarine
- cinnamon sugar
- Heat the oven to 375°F, line a baking sheet with parchment or a silpat.
- Roll out the pie crust to an even ¼in. thickness. Smear butter all over it, nice and thick, don't skimp. Leave about ¼" around the edge free. Sprinkle an even layer of cinnamon sugar on it. The more the better, it will caramelize into puddles next to the bite. It's the best part. I'll fight ya for it
- If working with the whole circular pie crust, cut into 4 equal triangles. Roll each section from the outside edge in. Slice into ½in. long bites and arrange on the baking sheet with a little space between them. If working with scraps roll them so that you get at least 3 turns in whichever way works best and slice into ½in bites.
- Bake for 8-10 minutes, until golden. Let cool slightly on the pan and then devour. These are best fresh. And I've never not finished an entire pan.