Here's a simple thing I learned

[moniss]

2. It might take a little experimenting

and I haven't looked in any Amish cookbooks for this. I would have asked the restaurant how they did it exactly like oven temperature and time but they were closed for the day. If I had to guess I would say the entire amount of sugar sprinkled in was probably a bit more than a teaspoon or so. From what I could see when you took out a slice there was some on the bottom of the crust and a few granules left in the pan.