Cinnamon Pie

Today, we're completely flying blind. I found this recipe after an extensive Wiki-walk (you know, the kind where you start by searching Wikipedia for something completely innocent, like the date they shot JFK, and end up, hours later, with fifteen tabs open, ranging from wool-production in New Zealand to the national politics of 13th Century Mongolia), and as there was no picture available, I started out in complete ignorance of what the thing was supposed to look like.


First step is obviously to round up the ingredients.



For the crust:
100 grams of butter
2 1/2 dl flour
1/2 tsp baking powder
1/2 dl sugar

For the filling:
2 dl cream
2 tbsp sugar
2 tsp cinnamon
1 tbsp flour

At this point, I started to get suspicious - the recipe for the crust looked fine, but the filling? How on earth was it supposed to hold together with only one tablespoon of flour, and no eggs?

But never one to give up on a venture, I forged ahead.

First step, melt the butter in a pan. Then stir in the other ingredients for the crust - I started with sugar, then added the flour and the baking powder. When you're done, it looks something like this:



Then find yourself a 24 cm baking pan with a removable rim - otherwise, you'll be digging the finished product out of the pan, and the whole thing will break into pieces. Put the crust-dough in the pan and flatten it; it won't be enough for a high edge, but it will cover the bottom, like so;



At this point, I'm seriously doubting this will be a success - with this little crust, what's going to hold the pie together?

Anyway, on to the filling; simply mix all of the ingredients in a bowl, stirring all the while to get rid of the lumps (we don't want lumps in our pie, especially not ones made of flour). Then pour the mixture onto your unbaked piecrust. Mine looked like this;



Then put it in the bottom of your oven for 30 minutes at 175 C.

Twiddle your thumbs. Read a good book. Follow your cat around the house and try to find out why she keeps stealing your socks.

Still doubtful, I took it out of the oven. The filling was still fluid (if a bit stickier than when I poured it in), and the look of the pie certainly didn't inspire any confidence. Still, I let it cool, then removed the rim of the pie, and served it up for our fourth and final Advents-fika.



... And what do you know, it was delicious.

Which just goes to show that perhaps you can trust some things you find on the Internet