Cinnamon Pie

5 from 7 votes. Tap stars to vote

My silky, custardy Cinnamon Pie recipe is inspired by our family's favorite show, "Psych!" It's a cozy New England pie, made from scratch, with a toasted cinnamon filling nestled in a flaky buttery pie crust. It's perfect to celebrate fall or to make for Thanksgiving.

Prep Time20

Cook Time55

Chilling time3

Total Time4 15

Course: Christmas, Dessert, Fall Dessert, Pies/Tarts, Thanksgiving, Winter Dessert

Cuisine: American

Servings: servings

Calories: 322kcal

Author: Nancy Mock

Ingredients

½ recipe All Butter Pie Crust Recipe, chilled (or enough pie crust dough for a single-shell pie)
2 teaspoons ground cinnamon (the strong flavor of Vietnamese cinnamon is my favorite)
⅔ cup packed light brown sugar
⅓ cup granulated sugar
3 tablespoons all-purpose flour
⅛ teaspoon salt
1 cup full-fat sour cream
½ cup whole milk
3 large eggs whisked
2 teaspoons pure vanilla extract

US Customary - Metric

Instructions

Prepare the pie crust:

Preheat the oven to 450° F. Move the oven rack down one notch. Have a 9-inch pie plate ready - a metal pie plate is ideal to ensure the crust cooks through, and a baking sheet.
Roll out the ½ recipe All Butter Pie Crust Recipe, chilled to a ¼-inch thickness. Cut a 13-inch circle from the dough.
Fit the dough into the pie plate, pressing it along the bottom and sides. Fold the crust under all around the edge, and then crimp the edge all around. Cover the pie shell loosely with plastic wrap and hold it in the fridge.

Toast the cinnamon:

Pour the 2 teaspoons ground cinnamon into a large saucepan and set it over medium heat. Toast the cinnamon for 3 minutes, stirring it often, until it's very fragrant. Slide the pan off the heat.

Cook the filling:

Stir the ⅔ cup packed light brown sugar, ⅓ cup granulated sugar, 3 tablespoons all-purpose flour, ⅛ teaspoon salt into the toasted cinnamon. Then, whisk in the 1 cup full-fat sour cream and ½ cup whole milk.
Heat the mixture over medium heat, whisking often. As soon as the first bubbles appear, reduce the heat to medium-low. Cook for another minute, whisking frequently. Slice the pan off the heat.
Take ¼ cup of the hot mixture. While whisking the 3 large eggs constantly, pour the hot mixture as a slow stream into the eggs. (This process gently tempers the eggs so they won't go scrambled during the next step.)
Pour the tempered eggs into the rest of the hot mixture, whisking constantly as you do, until the eggs are incorporated. Move the pan back over medium-low heat, whisking for 1 minute or so until it starts to thicken.
Remove the pan from the heat. Stir in the 2 teaspoons pure vanilla extract.

Add the filling to the pie shell:

Take the shell from the fridge. Pour the cinnamon mixture into the pie shell, and smooth the top.

Bake:

Place the pie on the baking sheet, then place the sheet in the oven. Bake for 10 minutes. THEN lower the temperature to 350° and bake the pie for another 30 minutes. The pie filling should be set and a knife inserted in the middle should come out clean.

Cool and chill:

Let the pie cool on a rack to room temperature, then wrap and place it in the fridge for at least two hours. This helps the flavor and the texture.
Serve slices of Cinnamon Pie with whipped cream. (And a "damn fine" cup of hot apple cider is very nice alongside!)

Notes

Move the oven rack down a notch and place a baking sheet in the oven to heat up as the oven preheats. These steps will help ensure the bottom crust cooks through.
Finishing the pie only takes about an hour, however, it needs to cool to room temperature and then chill for at least two hours—so figure this extra time into your planning.

Nutrition