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Cinnamon-Crunch Pie




Source of Recipe


King Arthur Flour


List of Ingredients




1 unbaked 9-inch pie crust
2/3 cup sugar
1/4 cup Instant ClearJel(r) powder
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup golden syrup
2 tablespoons butter, melted
3 eggs
1 3/4 cups milk
1/2 cup cinnamon chips


Recipe



In a medium-sized mixing bowl, whisk together the sugar, Instant ClearJel(r), salt and cinnamon. In a separate bowl, combine the golden syrup, butter, eggs and milk. Whisk the dry ingredients into the liquid ingredients, combining thoroughly. Pour the filling into the pie shell, and sprinkle with the cinnamon chips.

Bake the pie in a preheated 425°F oven for 20 minutes, reduce the oven heat to 350°F, and bake for and additional 25 to 30 minutes, until the edges are set but the middle remains wobbly. Make the pecan topping (below).
Topping
2 tablespoons golden syrup
1/4 cup sugar
1 cup pecans, chopped
Bring the syrup and sugar to a boil in a small, shallow saucepan. Add the nuts, toss until coated, and remove from the heat. Carefully distribute this hot, sticky mixture over the top of the pie. Cool the pie for several hours before serving. Yield: 8 servings