DOUGH FOR OPEN FACE PIES
This recipe provides a simple dough suitable for open-face fruit pies, offering a delightful alternative to traditional crusts. The dough is inspired by the directions for Cinnamon Buns, ensuring a flaky and tender base for your favorite fillings. This recipe is perfect for showcasing seasonal fruits like apples, plums, huckleberries, and peaches, creating a comforting and satisfying dessert.
Ingredients
- 1 pint All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt
- 2 teaspoons Baking powder
- 2 tablespoons Butter
- 1/4 cup Milk (Quantity estimated (not specified in original recipe))
- 2 tablespoons Softened butter (Quantity estimated (not specified in original recipe))
- 2 tablespoons Granulated sugar (Quantity estimated (not specified in original recipe))
- 1 tablespoon Ground cinnamon (Quantity estimated (not specified in original recipe))
Instructions
- 1Sift together the flour, sugar, salt, and baking powder in a large bowl. Rub in the butter until the mixture resembles coarse crumbs. Gradually add milk, mixing until a soft dough forms.
- 2Roll out the dough to 1/2 inch thickness. Spread with softened butter, sprinkle with granulated sugar and ground cinnamon. Roll up the dough like a jelly roll and cut into inch-thick slices. Place the slices close together in a greased pan.
- 3Preheat oven to 400°F (200°C). Bake for 20-25 minutes, or until golden brown.