Sometimes you just have a sweet tooth begging you to indulge. But when you look in your pantry, there’s nothing. No prepackaged cookies, no chocolate chips even. So what are you do? Well, you can do what innovative Amish bakers have been doing for generations: scratch up something sweet from virtually nothing.
Homemade cinnamon pie is an amazingly delicious dessert and I am betting that most anybody reading this probably has the ingredients in their pantry. By following the recipe in this post, you can throw together a great dessert fast and silence that sweet tooth!
The Amish and Cinnamon
The Amish historically haven't always had easy access to sugar, so they've had to be resourceful, using maple syrup as a substitute and honey. Cinnamon, while not a substitute for sugar in the way that maple syrup or honey, is can still be used as something to please the taste buds for dessert or breakfast.
Cinnamon is a popular ingredient in many Amish recipes, such as Amish cinnamon bread, Amish sugar cookies, and Amish applesauce cake. Cinnamon is a versatile spice that can be used in both sweet and savory dishes, like this Sweet Farmhouse Chili. Cinnamon has a warm, sweet flavor that pairs well with many different ingredients. The Amish use cinnamon in their cooking because it is a natural preservative and adds flavor to their food. Cinnamon is also a relatively inexpensive spice, so it is a practical choice for Amish families
📜 Step-By-Step Amish Cinnamon Pie
I remember making this pie with my daughters a few years ago when we were searching for sweets and had none.
This Amish Cinnamon Pie is a classic Great Depression-era or earlier Amish pie, six ingredients (counting water) and that's it. But, you know, for such a simple pie it really is good - especially if you like cinnamon.
Aster said "I want to make the whole pie myself." SIGH, easier said than done. I mean, for 4-½ years old I think she, looking back at it, did pretty well in the kitchen. I protested but she'd have nothing of it. "I want to do the whole pie, Dada." But we quickly ran into trouble. She did OK cracking the eggs, but she overdid it on the cinnamon by a full tablespoon. But, you know, I think it worked. The extra cinnamon. I'm not sure you'd want any more than 3 tablespoons, but I think it worked.
Don't be concerned by a VERY liquidy batter. You might as well be pouring broth into the crust, but you are doing it right if that is the case. The liquid should set up nicely after being in the over 45 minutes. All the advice I've with this recipe is to use a deep dish 9" pie pan if you can...that is what I did otherwise I worry you'll have a bubbly mess in your oven. But, really, if you like cinnamon, don't have a ton of ingredients on hand, you can't go wrong with this pie.
My advice is to eat this pie cold with whipped cream.
Make sure you use a good crust. You could use store-bought, if I did that I'd probably use a graham cracker crust!
With only six ingredients in the pie, there is room for variations. You could add a tablespoon of brown sugar if you wanted to take a slight edge off the cinnamon flavor (but why choose cinnamon pie if you don't want cinnamon flavor?).
This recipe works perfectly the way it is, but you could add 1 teaspoon of vanilla extract if you like. A pinch of salt is always great in something sweet, I think. A half teaspoon of nutmeg could also be a nice addition.
Just mix the ingredients in a mixing bowl with a wooden spoon. No need for a stand mixer on this one.
Let the pie chill in the fridge before serving with a dollop of whipped cream on top of the pie. Or a scoop of vanilla ice cream.
Cinnamon pie is one of those unique pies that might be great to offer along side pumpkin pie for your Thanksgiving or Christmas gathering.
When you are done with this pie, just stick it back in the fridge for storage. This pie doesn't freeze so well.
🥧 More Amish Pie Recipes
Amish Cinnamon Pie
- 2 tablespoons ground cinnamon
- 2 cups sugar
- 4 eggs
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups water
- One 9 inch deep dish pie crust unbaked, or 10 inch regular size pie pan crust
- Preheat oven to 375°F.
- Mix first six ingredients together with wire whisk- batter will be slightly lumpy.
- The batter is very thin.
- Pour into unbaked 10” or 11" pie crust.
- Bake approximately 45 minutes or until set. If you see that it is not setting up properly, cover crust with foil and bake an additional 10-15 minutes until set.
- Let cool before cutting.
6) Let cool before cutting.