Pie Crust Dunkers

I obviously love baking, but I hate wasting food. I take everything I make to my co-workers and use as much of the food scraps as I can. I have been doing so much Thanksgiving baking, which means a lot of pie dough and a lot of scraps. These Pie Crust Dunkers are made from any extra pie dough you have leftover and they make a quick and easy dessert!

Pie Dough Dunkers BLOG (5 of 6)

You have to gather up all of your extra pie dough and roll it out. You then cut the dough to the size of your liking and lay them on a baking sheet and brush them with butter. I sprinkled mine with cinnamon and sugar, but you could use sugar and pumpkin pie spice or apple pie spice depending on your tastes!

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The Pie Crust Dunkers are then baked to golden perfection. I made a quick dip out of some extra caramel and milk, but again this is something you can play with!

Pie Dough Dunkers BLOG (6 of 6)

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For in-depth “whys” and “howtos”, skip to the end of this post!

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Pie Crust Dunkers

You can use your pie dough scraps to make an extra dessert for your table!
Prep Time5 mins
Cook Time25 mins
Resting Time15 mins
Course: Dessert
Keyword: Pie, pie crust, pie dough

Ingredients

For Pie Dough:

  • any pie dough scraps
  • 4 tablespoons butter melted
  • 1/3 cup (66 grams) granulated sugar
  • 2 teaspoons ground cinnamon

For Caramel Sauce:

  • 1/2 cup (99 grams) granulated sugar
  • 2 tablespoons cold water
  • 1/4 cup heavy cream
  • 1 tablespoon (14 grams) unsalted butter
  • 3 tablepoons milk

Instructions

For Pie Dough:

  • Preheat oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone mat. Set aside.
  • Gather all of your pie dough scraps. If the dough is too warm you can place it in the fridge for a few minutes.
  • On a clean and floured surface roll the dough out to about 1/8 inch thick. Use a sharp knife or a pizza cutter to cut the dough into strips about 1 inch wide and 2 inches long.
  • Place the strips on the prepared pan and rest in the fridge for 15 minutes.
  • Combine the sugar and cinnamon in a small bowl.
  • Brush the strips with melted butter and sprinkle with the cinnamon sugar mixture. Flip the strips over and repeat.
  • Bake the strips for 20-25 minutes or until the dunkers are golden brown. Remove from oven and allow to cool.

For Caramel Sauce:

  • In a medium saucepan combine the sugar and water and place over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
  • While the sugar cooks warm the heavy cream in the microwave.
  • When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
  • Remove from heat and add the butter. Whisk until melted and smooth.
  • Let cool slightly and add the milk. Add more milk as needed until the sauce has a thin and dippable consistency.

Pie Crust Dunkers

  1. Preheat the oven to 350 degrees (F). Line a baking sheet (I used this one) with parchment paper or a silicone mat (I used this one). Set aside.
  2. Gather all of your pie dough scraps together. If the dough is too warm you can place it in the fridge for a few minutes.
  3. On a clean and floured surface roll the dough out to about 1/8 inch thick. Use a sharp knife or pizza cutter to cut strips about 1 inch wide and 2 inches long.
  4. Place the strips on the prepared pan and rest in the fridge for 15 minutes.
  5. Combine the sugar and cinnamon in a small bowl.
  6. Brush the strips with the melted butter and sprinkle with the cinnamon-sugar mixture. Flip the strips over and repeat.
  7. Bake the strips for 20-25 minutes or until they are golden brown. Remove from oven and allow to cool.

Caramel Sauce

  1. In a medium saucepan (I used this one) combine the sugar and water and place over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
  2. While the sugar cooks warm the heavy cream in the microwave.
  3. When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
  4. Remove from heat and add the butter. Whisk until melted and smooth.
  5. Let cool slightly and add the milk. Add more milk as needed until the sauce has a thin and dippable consistency,

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