American Pie Council

2011 Contest Recipe

Lovin Spoonful Cinnamon Roll Raisin Custard Pie

?Lovin? Spoonful? Cinnamon Roll Raisin
Custard Pie *Pastry for one single crust 9-inch pie
Ingredients for Cinnamon Rolls:
1 (4-ounce) container crescent rolls, butter flavor or original
1 tablespoon butter, melted
2 tablespoon cinnamon sugar
For cinnamon rolls: Preheat oven to 375 degrees. Unroll crescent rolls from container leaving in a rectangle shape. Brush top side with butter; sprinkle with cinnamon sugar. Roll into a log lengthwise; pinch seams. Cut log into 20 miniature cinnamon rolls. Place onto ungreased cookie sheet; bake for 8 to 10 minutes or until golden. Set aside.

Raisin Custard Filling: 1 Cup California raisins
2 1/2 cups whole milk
3 eggs, beaten
3/4 cup sugar
1 tablespoon flour
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
2-3 drops yellow food color, optional
Cinnamon Roll Icing:
2 (ounces) cream cheese, softened
1 cup powdered sugar
1 tablespoon milk
1 tablespoon butter, softened
To Prepare Custard Filling:
Preheat oven to 425 degrees. Prepare and roll out pastry for one 9-inch single crust pie; line pie dish with pastry, crimp edge. Arrange raisins into bottom of pie shell. In a medium
saucepan heat milk over medium heat until hot (do not boil) whisking constantly. Remove from heat.
In a medium mixing bowl, combine; beaten eggs; sugar, flour, cinnamon, vanilla and yellow food color (optional); mix until ingredients are well blended. Slowly pour and whisk mixture into hot milk, blend well. Carefully pour custard into pie shell. Place miniature cinnamon rolls onto custard filling; distributing evenly. Bake at 425 degrees for 8 minutes, reduce oven to 350 degrees. Protect edge of pie with foil prevent over browning. Bake at 375 degrees for 30-35 minutes, or until center is set. Chill pie.
Cinnamon Roll Icing: In a small bowl combine softened cream cheese, powdered sugar; milk and butter stir until smooth. Before serving, pipe icing in a swirling pattern onto each cinnamon roll on top of chilled pie.

*Perfect Pie Crust

3 cups unbleached flour
1 cup plus 1 tablespoon butter flavor Crisco (cold)
1/2 teaspoon baking powder
1 egg
1 teaspoon sea salt
1/4 cup plus 1 tablespoon ice cold water
1 tablespoon sugar
1 tablespoon rice vinegar

In a large bowl, combine flour, baking powder, salt and sugar. With a pastry blender cut in Crisco until mixture resembles coarse crumbs. In a small bowl beat egg, water and vinegar together. Add egg mixture slowly while tossing with fork until mixture is moistened (do not over mix). Divide dough and shape into 3 balls, flatten each to form disk. Wrap each disk with plastic wrap and refrigerate at least 30 minutes before using. Makes 3 (9-inch) single crusts. Use one disk for this recipe.
Karen Hall **** Raisin Category