Pie Crust Pinwheels

My mom always made Pie Crust Pinwheels when she made a pie or quiche that only required using half of the dough.  In the Easy As Pie post you will see a recipe that makes enough dough for two 9-inch pie rounds.  In pies like this Apple Crumble Pie, that only require one 9-inch round, it allows you to have left over dough to make one of my favorite things ever… Pie Crust Pinwheels!!
Ingredients:
1/2 cup sugar
1 tablespoon of cinnamon (I love Penzeys)
(Note: you can change the measurements to however you like it. Add more or less cinnamon)
*In a small bowl combine the sugar and cinnamon
*Roll the cold dough onto a floured surface to desired thickness…1/4 inch is good.
*Sprinkle with cinnamon and sugar mixture.  Simply use enough to cover the dough leaving out the perimeter slightly.
*Tightly roll the dough.
*Cover with plastic wrap and refrigerate for at least 15 minutes
*Unwrap the dough and cut into about 1/2 inch pieces.
*Place in a pie pan or on a baking sheet lined with parchment paper.
*Bake at 375 degree for about 10 minutes or until slightly golden.
These are so good with coffee in the morning!

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