Maybe both, sure. These are completely different flavorings and completely different cinnamon's. Very hard to describe the difference. 99% of the time, I do not use the cinnamon, because it's too intense even at very minor flavorings. You won't completely understand what I'm saying until you try it, but one is like softball, the other hard ball. Very different, at any dilution. I wouldn't dilute the cinnamon, I would just use it at .5% or less, and only in specific recipes. Sometimes you need it really strong to detect with a lot of other flavors, and it does that very well. But if you want it to be subtle, it's hardly that. I use the cinnamon in my cobbler at 1%, but that is the highest strength in any recipe, and it's an 8 ingredient mix, so it works to push through. Even so, I have people ask me to make without any cinnamon, it's that strong. Also, some people detect it easier than others, and it's just too strong, so consider the audience, and flavor to taste.
Regarding pie crust, I have had good results with it, but it's even better with graham cracker added with it. Pie crust can sometimes muddy the water. Another one that's hard to describe, without trying it. Just a suggestion, though.
Welllllllllllllllllll............ I'm just going to get the CB for now. Sounds like the other is something for "later" lol
Interesting point on the pie crust with graham cracker. Since graham flour is so very different when we bake with it (Oh boy does it make a killer loaf of bread !!!!!!!), I can grasp why combining the two flavors would compliment each other. I now have both in the cart