Leftover Pie Crust

As long as I can remember, when making a pie, my mother would take the leftover scraps of dough, re-roll them into a flat amoeba (don't worry about the old adage not to roll a pie crust more than once--if it's a good dough and you're gentle with it, one more rolling won't hurt it), sprinkle it with cinnamon and sugar, and throw it in the oven. This crispy bit of sweet and fat was often more popular than the pie, and my dad, brother, and I would descend upon it (I had to tear this bit from my husband's clutches to get a photo before it was all gone). Happy family, and no waste.