Spray an 8-or-9-inch pie plate with nonstick spray. In a small bowl, stir together cinnamon and sugar, set aside.
Servings and Ingredients
|½||(15-oz.) pkg. Hy-Vee refrigerated pie dough|
|2 tsp.||Hy-Vee ground cinnamon|
|3 tbsp.||Hy-Vee granulated sugar|
|1 tbsp.||Hy-Vee unsalted butter, melted|
|Hy-Vee all-purpose flour, for dusting|
Things To Grab
- Hy-Vee nonstick cooking spray
- Silicone pastry brush
- Rolling pin
Unroll one refrigerated pie dough crust. Brush with melted butter and sprinkle with cinnamon sugar mixture. Tightly roll up pie dough and cut into 1/4-inch slices.
On a lightly floured surface, arrange slices in a circle leaving pieces about 1/8-inch apart and sprinkle with additional flour. Roll out dough into a 10-to-11-inch circle making sure dough does not have any remaining holes. Lift dough onto prepared pie plate letting 1-to-2-inches of pie pastry hang over the edges. Crimp edges as desired.
Fill pie pastry with desired filling and prepare according to recipe instructions.
Hyvee Culinary Expert TipFor a stunning pumpkin pie, fill the Cinnamon Swirl Pie crust with pumpkin pie filling. Preheat oven to 425 degrees. In a large bowl, whisk together 1 (15-oz.) can Hy-Vee pumpkin puree, 2 Hy-Vee large eggs, 3/4 c. Hy-Vee granulated sugar, 1 tsp. Hy-Vee ground cinnamon, 1/2 tsp. Hy-Vee ground ginger, 1/2 tsp. Hy-Vee salt, and 1 (12-oz.) can Hy-Vee evaporated milk. Bake for 15 minutes, reduce oven temperature and bake additional 50 to 55 minutes or until knife inserted near center comes out clean.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 5mg
- Sodium: 110mg
- Total Carbohydrates: 14g
- Protein: 1g
Hy-Vee Test Kitchen