CINAMMON PIE RECIPES

Steps:

• Preheat oven to 350 degrees. Turn out pate brisee onto a lightly floured surface. Roll dough to a 1/8-inch thickness. Transfer and press dough to a 9-inch fluted pie dish, or fit dough into a regular pie dish, and flute edges. Line dough with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edge just begins to turn golden brown, about 25 minutes. Remove parchment and pie weights. Bake until crust is golden, about 15 minutes more. Transfer dish to a wire rack, and let cool completely.
• Bring cream, milk, vanilla seeds and pod, cinnamon sticks, and ground cinnamon to a gentle simmer in a medium saucepan over medium heat. Remove from heat, cover, and let steep for 20 minutes. Remove vanilla pod and cinnamon sticks; discard.
• Whisk together yolks and sugar with a mixer on medium speed until pale and thick, about 2 minutes. Add hot cream mixture and arrowroot, and whisk until mixture is smooth. Pour through a fine sieve into cooled piecrust. Skim any foam from surface of filling. Bake until pie is just set but center is still slightly wobbly, about 50 minutes. Transfer dish to a wire rack, and let cool completely. Refrigerate until chilled, at least 4 hours, or overnight. Lightly dust top of pie with ground cinnamon.

Steps:

• 1. Par-Bake the Crust: On a lightly floured surface, roll out the pie dough into a ?-inch-thick round. Roll up the dough onto the rolling pin, then gently transfer it to the pie plate. Trim any excess dough so you have about 1 inch of overhang. 2. Tuck the excess dough under itself all around the edge of the pie plate, then crimp as desired. Prick the base all over with a fork and then refrigerate the dough for at least 30 minutes. Position a rack in the lower third of the oven (preferably with a baking steel or stone on it) and preheat the oven to 425?F. 3. Line the crust with a piece of parchment paper slightly larger than the size of the pie plate, and fill the pie with pie weights up to the top edge. Bake the pie crust until it barely starts to brown along the edge, 12 to 15 minutes. Remove the parchment and pie weights, and bake until the base is dry, about 5 minutes more. Cool completely. Reduce the oven temperature to 375?F. 4. Make the Filling: In a medium bowl, whisk the sugar, flour, cinnamon and nutmeg to combine. Add the brown sugar and whisk to combine. 5. Add the milk, cream, vanilla extract and salt, and whisk just enough to combine?too much whisking will lead to lots of air bubbles that can linger on the surface of the pie when you bake it. 6. Pour the custard into the cooled pie crust. Bake until the pie appears set at the edges but is still jiggly in the center, 28 to 32 minutes. Cool to room temperature. 7. Make the Cinnamon Meringue: Shortly before you're ready to serve the pie, make the cinnamon meringue. Fill a medium pot with about 2 inches of water and bring it to a simmer over medium-low heat. Place a medium bowl on top of the pot, add the egg whites, cream of tartar, sugar, salt, vanilla and cinnamon, and whisk to combine. 8. Continue to heat, whisking constantly, until the mixture reaches 160?F on a thermometer. Transfer the heated mixture to the bowl of an electric mixer fitted with the whisk attachment, and whip the mixture on medium-high speed until it reaches medium peaks, about 3 minutes for a regular height, and up to 5 minutes for a "mile high" topping. 9. Top the cooled pie with the meringue and spread it to the edges, keeping it piled higher in the middle. If desired, toast the meringue with a kitchen torch.