I used the given measures. The only change I made to the ingredient list was pure vanilla extract - I do not have Mexican vanilla. I do not own a rolling pin, so I simply laid the dough in the pan and pinched the seams together. I did the same for the top layer of dough. This worked well. Also, the mixture of butter, sugar and cinnamon turned out more like a paste/frosting, so instead of dotting it on top, I spread it over the entire top layer of dough. When the pie finished baking, some of the butter had pooled, so, using pot holders, I lifted the pan and tipped it in all directions until the butter was displaced and soaked up. I thoroughly enjoyed this dessert. The only change I want to make next time I bake this is bake the bottom layer of dough for about 5 minutes, then follow the recipe as given. Though I enjoyed eating this, the bottom layer of dough seemed like it never cooked. It looked uncooked after having put a piece on my plate, and I could taste that specifically the bottom layer was not cooked. If you want a cold treat, I recommend putting this in the fridge after having cooled, or cutting into squares then putting in the freezer after having cooled. I made this for my parents and husband several days ago, and they all said it was delicious. Today my husband took some leftover pieces of the dessert to work to share with his co-workers. I haven't heard their opinions yet, though someone already asked my husband for the recipe. This recipe will not disappoint!
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I used the given measures. The only change I made to the ingredient list was pure vanilla...