When it comes to pie, my mantra is "I must increase my crust." But even carbohydrate addicts find themselves with extra scraps of pie dough from time to time. And I now have the best solution for making use of them: Pie Fries.
I came across this idea from Seattle piemaker Dani Cone, whom I suspect is a genius, and whose High 5 Pie offerings have been rated some of the best in the country.
The concept is simple behind these pie fries: simply put your pie scraps on a baking sheet, slice them into fry-sized pieces, brush with butter, cinnamon and sugar, and bake until crispy. Want extra cute points? Put 'em in pillow boxes (available at most craft supply stores) or paper cones and serve with jam for dipping.
Of course, if the fry shape isn't your thing, you could always cut out the shape of your choice, perhaps a pie dough unicorn (like the one I made with the cookie cutter I bought at Cookies in Seattle?)
