Description
This Vanilla Cinnamon Pie features a crispy homemade pie crust filled with a creamy, sweet cinnamon and vanilla-infused filling. Perfectly baked to golden brown perfection, it’s a cozy dessert ideal for sharing, offering a delightful balance of rich cream cheese and warm spices in every slice.
Ingredients
Pie Crust:
- 200 g (1 ⅓ cup) all-purpose flour
- 50 g (¼ cup) granulated sugar
- 1 pinch salt
- 135 g (1 stick + 2 tbsp) unsalted butter, very cold, cut into pieces
- 60 ml (¼ cup) iced water
Cinnamon Filling:
- 225 g (8 oz) cream cheese, Philadelphia
- 100 g (½ cup) granulated sugar
- 50 g (¼ cup) brown sugar
- 3 eggs, room temperature (approx. 180 g)
- 300 g (1 ¼ cup) heavy cream, full fat
- 2 tsp vanilla extract
- 30 g (3 tbsp) flour or cornflour
- 3 tsp ground cinnamon
- ½ tsp allspice
- 1 pinch salt
Instructions
- Prepare the Pie Crust: In a bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Add the cold butter pieces and crumble them with your hands until the mixture resembles coarse sand. Pour in the iced water and gently gather the dough with your hands without kneading until it forms a ball. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
- Roll Out the Dough: On a floured surface or between two sheets of parchment paper, roll out the chilled dough to about 3-4 mm thickness. Line a 9-inch (22 cm) pie plate with the dough, shaping the edges neatly. Prick the bottom of the crust with a fork to prevent bubbling during baking, then place the crust in the freezer while you prepare the filling.
- Make the Cinnamon Filling: In a large bowl, beat the cream cheese, granulated sugar, and brown sugar together using an electric mixer for 2 minutes until smooth and creamy. Add the eggs, vanilla extract, and heavy cream, mixing again until fully incorporated. Gently fold in the flour (or cornflour), ground cinnamon, allspice, and a pinch of salt using a spatula to blend evenly.
- Fill the Pie Crust: Pour the prepared cinnamon filling evenly over the chilled pie crust in the pie plate, smoothing the top gently.
- Bake the Pie: Preheat your oven to 350°F (180°C). Bake the pie for approximately 45 minutes or until the top turns golden brown and the filling sets with a firm texture. Remove from the oven and allow the pie to cool completely to room temperature.
- Serve: Serve the pie lukewarm or chilled, optionally garnished with whipped cream for added richness and creaminess.
Notes
- Ensure the butter and water are very cold to get a flaky pie crust.
- Do not overmix the dough to prevent toughness.
- Allow the pie to cool completely as this helps the filling set properly.
- This pie can be stored covered in the refrigerator for up to 3 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
