As many of you know, I live with a Snickerdoodle bandit, he would eat Snickerdoodles day and night if I let him. I can’t say I blame him, they are pretty tasty.
Of course I had to try this pie recipe when I saw it, however, it’s more like a cake baked into a pie shell. But wow, it really tastes like an authentic Snickerdoodle. A crunchy crust with a tender inside and a layer of cinnamon gooey-ness on the bottom, it’s perfect. Just perfect.
This is one of those desserts you take out of the oven, let it cool a bit and then serve. It really tastes best that way.
Somehow, this pie-cake lasted two days around here and then disappeared. We’ll be making this again.
Give it a try.
Preheat oven to 350o F. Prepare pastry and line 9″ pie plate. In a bowl combine raw sugar and 1/2 teaspoon cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside.
For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup and 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside.
In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt and cream of tartar until well combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined plate.
Slowly pour syrup over filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.
Bake pie 25 minutes; carefully remove foil. Bake 20 minutes more or until top is puffed and golden brown and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.
So delicious. Your pie top and crust will probably be much lighter in color. I inadvertently set my oven fifty degrees hotter than necessary…whoops.
Snickerdoodle Pie
From Better Homes and Gardens
1 rolled refrigerated unbaked piecrust or your favorite homemade pie crust (9″)
1 Tablespoon raw sugar or coarse sugar
3/4 teaspoon ground cinnamon, divided
1/2 cup butter plus 1 Tablespoon, divided(some softened, some melted)
1/2 cup packed brown sugar
3 Tablespoons water
2 Tablespoons light colored corn syrup
1-1/2 teaspoons vanilla, divided
1/2 cup granulated sugar
1/4 cup powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 egg
1/2 cup milk
1-1/4 cups all-purpose flour
Preheat oven to 350o F. Prepare pastry and line 9″ pie plate. In a bowl combine raw sugar and 1/2 teaspoon cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside.
For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup and 1/4 teaspoon cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently 2 minutes. Remove from heat. Stir in 1/2 teaspoon vanilla. Set aside.
In mixing bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt and cream of tartar until well combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined plate.
Slowly pour syrup over filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.
Bake pie 25 minutes; carefully remove foil. Bake 20 minutes more or until top is puffed and golden brown and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.
