Snickerdoodle Pie

Snickerdoodle Pie
Snickerdoodle Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • pastry for single pie crust

  • 1

    T raw sugar, coarse sugar, or granulated sugar

  • 3/4

    t ground cinnamon

  • 2

    t butter melted

  • 1/2

    c packed brown sugar

  • 1/4

    c butter

  • 3

    T water

  • 2

    T light color corn syrup

  • 1-1/2

    t vanilla

  • 1/4

    c butter softened

  • 1/2

    c sugar

  • 1/4

    c powdered sugar

  • 1

    t baking powder

  • 1/2

    t salt

  • 1/4

    t cream of tartar

  • 1

    egg

  • 1/2

    c milk

  • 1-1/4

    c flour

Directions

Preheat oven to 350 degrees. Prepare pastry for single crust pie. Do not prick pastry. In a small bowl combine the raw sugar,and 1/2t of cinnamon. Brush the 2t melted butter over pastry in pie plate. Sprinkle with 1t of the cinnamon sugar mixture. Set aside. For cinnamon syrup, in a small saucepan combine brown sugar, 1/4c butter, water, corn syrup, and the remaining 1/4t cinnamon. Bring to a boil over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat and stir in 1/2t of the vanilla. Set aside. For filling, in large bowl beat 1/4c softened butter with an electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well mixed. Beat in egg and the remaining 1t vanilla. Gradually beat in milk until combined. Beat in flour. Spread filling evenly in pastry lined pie plate. Slowly pour cinnamon syrup over filling in pie plate. Sprinkle with the remaining cinnamon sugar mixture. Cover edge of pie loosely with foil. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until top is puffed and golden and a toothpick inserted near center comes out clean. Cool on wire rack for at least 30 minutes.

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