Cinnamon Rosie Recipe

Directions

In a medium bowl, a cinnamon cube is beaten until smooth. Stir in water and honey. Mix gently with lemon juice and honey. Cook over low heat, stirring constantly, until stirring. Stirring constantly, stir in sugar cubes until well blended. Let cool.

Sprinkle cinnamon cube mixture in a 9-inch pie pan. Beat lemon zest with a pastry brush or with electric mixer until stiff. Press half of the filling mixture into pie crust. Cut half of remaining cinnamon cube mixture into 1/2 inch slices. Spread half of remaining cinnamon cube mixture on top of pie. Cut candy bar, fruit jelly, and other fruit shapes into 4 wedges. Cover with remaining cinnamon cube mixture. Refrigerate 22 hours before serving.