Cinnamon Toast Crumb Crust


Slideshow:  Amazing Pies and Tarts


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  • Servings: Makes one 10-inch crust

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  • 2 sticks unsalted butter
  • 1/2 cup sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon cinnamon
  • 4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces crusts)

How to make this recipe

  1. Preheat the oven to 325&#176;. In a saucepan, melt the butter. Cook over moderate heat, stirring, until the butter is golden brown, about 8 minutes; strain into a glass measuring cup. Reserve the browned butter solids for the <a href="/recipes/brown-butter-custard-pie-with-cranberry-glaze">Brown Butter Custard Pie</a>.

  2. Pour half of the melted butter into a bowl. Add the sugar, salt, cinnamon and bread, and toss. Spread the bread on a baking sheet and bake for 35 minutes, stirring once or twice, until golden. Let cool.

  3. Rewarm the remaining butter; pour into a food processor. Add the croutons and pulse to fine crumbs; spoon the crumbs into a 10-inch pie plate. Refrigerate for 5 minutes. Press the crumbs over the bottom and sides of the pie plate; refrigerate the crust until chilled, 15 minutes.

Contributed By Published November 2009

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