Cinnamon pie

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Ingredients:

250 gr hover for conversion flour

2 teaspoons baking powder

65 gr hover for conversion sugar

pinch salt

125 gr hover for conversion butter or margarine

3 eggs

125 ml hover for conversion whipping cream

150 gr hover for conversion sugar

pinch salt

225 gr hover for conversion sliced almonds

4 Dutch rusks

50 gr hover for conversion chopped candied citron

1.5 teaspoons cinnamon

1 teaspoon baking powder

extra:

oven, springform Ø 22-24 cm

 

Preparation:

© Janneke's Recipe pages - recipe cookies, pie and pastry making
Sift flour and baking powder on a work area. Sprinkle sugar and salt over. Cut the cold butter in small bits into the flour and knead with cold hands rapidly to a dough. Wrap the dough in foil and let rest for 30 minutes in the fridge.

Prepare:

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

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