Cinnamon Pie

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Makes: 8 servings

From Sharon

This recipe was from my great grandmother. They didn't have much money, so this was the best and cheapest dessert she could fix. The crust on the cinnamon pie has a tendency to bubble up in the center... but that is the part my daughter likes the best. It also reminds me of the cinnamon crisps my mother would make with left over dough (butter slightly and sprinkle with cinnamon and sugar, then bake; or roll up like cinnamon rolls and slice and bake).

1 cup sugar
1 heaping Tablespoon flour
1 teaspoon cinnamon
pinch of salt
1 egg, beaten slightly
2 tablespoons oleo, melted
1 teaspoon vanilla
1-1/2 cups milk (whole is best)
1 unbaked (10-inch) pie crust (Glass pie pan is best.)

Mix the dry ingredients together (sugar, flour, cinnamon, salt). Add the egg, oleo, and vanilla. Mix well and add the milk. While stirring, pour into the unbaked pie crust. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees. Bake for 45 minutes more. Top will seem loose, but will set up.

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