Cinnamon Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cinnamon Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cinnamon Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup white sugar
• 1 1/2 tablespoons all-purpose
• flour
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 1 egg, beaten
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups milk
• 1 (10 inch) unbaked pie crust

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 400 degrees F (205 degrees C)

Step 2: Technique & Execution

In a large bowl, combine the sugar, flour, cinnamon and salt

Step 3: Technique & Execution

Add the beaten egg, butter, and vanilla

Step 4: Technique & Execution

Mix well and add the milk

Step 5: Technique & Execution

Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best)

Step 6: Technique & Execution

Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake for an additional 45 minutes