Sugar Daddy

When I was young my mother really only made pie about twice a year, at thanksgiving and christmas. It was always pumpkin, topped with mounds of whipped cream. As much as I loved the pie, I actually have more fond memories for a by-product of her pie making. She called it a "sugar daddy" and if I remember correctly we were usually fed little bits long before dinner, probably to keep us happy and out of her hair while she cooked.


A few years into my relationship with my husband, after making a pie one day, I began assembling a sugar daddy. My husband was confused. "I thought you were done the pie. What's that?" I told him how my mother had made this for us as children, and how delicious it would be. As he looked at the skimpy fillings he didn't look convinced. But ever since his first bite he's welcomed the tradition of the sugar daddy into our home and excitedly awaits its arrival, just like I did as a child.

The sugar daddy is made using the excess pie dough, a little soft butter, brown sugar, and cinnamon.
You can find my favourite pie dough recipe here.


Preheat oven to 375 degrees.

So after you've made a pie, gather up the excess dough trimmed from the edges of the pie dish. Form dough scraps into a ball. 
Roll out on a lightly floured surface. Spread about 2 tablespoons of soft butter over the dough. Cover with brown sugar (today I probably used about 1/3 cup), then sprinkle with about 1 teaspoon cinnamon.

Next start rolling the dough onto itself starting on one edge and slowly rolling towards the other edge.
Transfer to a baking sheet and bake until golden brown.