Great news, everyone! I got permission to post the recipe for the Cinnamon Bun Pie I can't stop raving about that I mentioned in my review of Real Life Kosher Cooking. I'm going to post the straight recipe and then, at the end, I'll include my substitution notes. If you make this, let me know what you think!
Ingredients
1/4 cup oil
1/3 cup sugar
1/3 cup brown sugar
3 eggs
1/2 tsp baking powder
1 1/2 tsp vanilla extract
1 1/2 cups flour
Cinnamon Filling
1/3 cup ground pecans
1/2 cup brown sugar
1 Tbls cinnamon
1/4 cup oil
1 graham cracker crust
Cream Cheese Glaze
2 ounces (1/4 package) nondairy cream cheese
1 1/4 cups powdered sugar
1/2 tsp vanilla extract
1 Tbls soy milk
Directions
- Preheat oven to 350 degrees F.
- Prepare the batter: In the bowl of an electric mixer, on medium speed, beat together oil and sugars until combined and creamy. Add eggs, one at a time. Add baking powder and vanilla, beating well to combine after each addition.
- Turn mixer speed to low; gradually add flour. Beat until combined. Set aside.
- Prepare the filling: In a small bowl, combine filling ingredients until smooth. Set aside.
- When filling pie crust, be careful to add each layer very gently, so you don't break the crust. Pour 1/4 of the batter into the graham cracker crust; use a flexible spatula to smooth the top. Top with 1/3 of the filling. Smooth the top.
- Repeat the process, ending with the batter. Note that the batter will be hard to spread; you can make fewer layers so that it's easier to assemble.
- Bake for 35-40 minutes, until top is set. It's meant to be soft in the center, so don't over bake it.
- Prepare the glaze: Combine glaze ingredients in a small bowl. Whisk until smooth.
- For best results, serve warm. Drizzle glaze over each slice just before serving.
Notes
- I used Cup4Cup gluten-free flour as a substitute, and it worked perfectly. I also substituted a gluten-free graham cracker crust.
- For the glaze, I used regular cream cheese and regular milk.
- I used pecan pieces instead of ground pecans, and it added a nice crunch to the pie.
- When "building" the pie, I found the best/easiest way to assemble the pie was to use gloves and smooth the dough out in the pie pan. A spatula just didn't do the trick.
- This pie freezes well, so feel free to freeze it!
