Pecan Cinnamon Pie

Ingredients:

Cake

• 2 tsp. granulated sugar
• 2 tsp ground cinnamon
• 1 layer of chilled pie dough (half a 500g package)
• Flour, for work

Filling

• 2 large eggs
• 3/4 cup dark corn syrup
• 3/4 cup brown sugar
• 1 tbsp. apple cider vinegar
• 2 tsp vanilla extract
• 0.5 tsp salt
• 6 tablespoons unsalted butter, melted
• 2 cups chopped pecans

Glaze

• 60 g of cream cheese, room temperature
• 2 tablespoons powdered sugar
• 1-2 tablespoons of milk

Preparation:

1. Bake the cake:

   
   In a small bowl, combine granulated sugar and cinnamon. Roll out the pie dough on a floured surface. Use your hands to press the sugar and cinnamon into the dough (try not to stretch it). Transfer the dough to a 9-inch (22 cm) pie pan and crimp the edges. Refrigerate the dough in the pan for about 1 hour to firm up.
2. Place the baking sheet in the center rack of the oven; preheat to 350°F (175°C). Line the pan with foil and fill with cake weights or dried beans. Bake on the hot baking sheet until golden brown around the edges and the bottom is set, about 30 minutes. Remove the foil and weights and bake until golden brown, about 10 minutes more. Transfer to a wire rack and cool in the oven.

3. Prepare the filling:

   
   In a large bowl, combine the eggs, corn syrup, brown sugar, vinegar, vanilla, and salt. Gradually whisk in the melted butter, then fold in the pecans, distributing them evenly. Spread the filling over the cooled crust.
4. Bake the pie on the hot baking sheet until the filling is set and bubbling around the edges, 55-60 minutes. Cover the crust with foil if it's browning too quickly. Transfer to a wire rack and cool completely.

5. Prepare the glaze:

   
   In a small bowl, beat the cream cheese, powdered sugar, and milk with a fork or a small whisk until smooth. Transfer the frosting to a small zip-lock plastic bag and snip off the corner; pipe the frosting onto the cake.