Cinnamon pie


250 gr flour convert conversion

2 teaspoons baking powder

65 gr convert conversionsugar

pinch salt

125 gr convert conversioncold butter

3 eggs

125 ml convert conversionwhipping cream

150 gr convert conversionsugar

pinch salt

225 gr convert conversionsliced almonds

4 Dutch rusks

50 gr convert conversionchopped candied citron

1.5 teaspoons cinnamon

1 teaspoon baking powder


oven, springform 22-24 cm

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How to prepare:

Sift flour and baking powder on a work area. Sprinkle sugar and salt over. Cut the cold butter in very small pieces and cut, with 2 knives, into the flour. Knead, with cool hands, quickly to a coherent dough. Wrap the dough in foil and let rest for 30 minutes in the fridge.

Preheat the oven to 190C/375F (fan oven 170C/340F).

Line a greased springform pan with the dough and bake for 10 minutes.

Make, while baking, the stuffing: stir eggs and cream well. Mix sugar, salt, sliced almonds, crumbled Dutch rusks, candied citron, cinnamon and baking powder into the cream and spoon over the pre-baked pie.

Bake the cinnamon pie for 45-50 more minutes.

First published: April 12, 2003, Netherlands

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Janneke's Recipes 2003-2014 ( Linking to this source is legally required when published elsewhere)