Fall recipe: Snickerdoodle pie

By kmad

Ingredients

• 1 single recipe pie pastry – unbaked
• 1 tablespoon sugar
• 1/2 plus 1/4 tsp. cinnamon, divided
• 1 tablespoon butter, melted
• 1/2 cup brown sugar
• 1/4 cup butter
• 3 tablespoons water
• 2 tablespoons light corn syrup
• 2 tsp. vanilla, divided
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1/4 cup powdered sugar
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. cream of tartar
• 1 egg
• 1/2 cup milk
• 1 1/4 cups flour

Details

Servings 1
Adapted from examiner.com

Preparation

Step 1

Directions:

Preheat oven to 350 degrees. Prepare pastry and line a 9-inch pie plate.

In small bowl, combine sugar and ½ tsp. cinnamon. Brush melted butter over the unbaked crust, sprinkle with the cinnamon/sugar mixture. Set aside.

For syrup, in saucepan combine brown sugar, ¼ cup butter, water, corn syrup, and ¼ tsp cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar and melt butter. Boil gently for 2 minutes. Remove from heat, stir in 1 tsp. vanilla. Set aside.

In mixing bowl, beat ¼ cup softened butter, sugar, powdered sugar, baking powder, salt and cream of tartar until well blended. Add egg and 1 tsp. vanilla, milk and flour. Beat well. Spread evenly over the bottom of the crust.

Slowly pour the syrup over the filling in the pie plate. Sprinkle with the remaining cinnamon/sugar mixture.