Snickerdoodle Pie

By atxvegn

This was the most fun I’ve ever had making a pie! It's a giant snickerdoodle cookie you eat warm, all sugary and cinnamony. It’s not healthy, it’s not gluten free, but it is vegan and incredibly delicious. There’s gooey cinnamon covering the pie crust, then super soft white cake, then crispy gooey cinnamon on top.

Ingredients

• 1 recipe for 9-inch pie crust*
• 2 t. melted margarine
• 1 T. raw or coarse sugar
• 1/2 t. cinnamon
• 1/4 cup margarine
• 1/2 cup brown sugar, packed
• 3 T. water
• 2 T. light corn syrup
• 1/2 t. cinnamon
• 1 t. vanilla
• 1/4 cup softened margarine
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 t. baking powder
• 1/2 t. salt
• 1/4 t. cream of tartar
• 1 energ egg replacer
• 1 t. vanilla
• 1/2 cup nondairy milk
• 1-1/4 cups AP flour

Details

Adapted from eatnvegn.blogspot.com

Preparation

Step 1

Heat oven to 350 degrees. Prepare your pastry and put into a 9-inch pie plate. Brush with melted margarine.

Mix together the raw sugar and cinnamon. Sprinkle 1 teaspoon over the pie crust.

Make a syrup by combining the ¼ cup margarine, brown sugar, water, corn syrup, and ½ teaspoon cinnamon in a small sauce pan. Stir and bring to a boil, then boil gently for 2 minutes. Stir in 1 teaspoon vanilla. Set aside.

In your mixer, beat the softened margarine for a minute, until creamy. Stir in both sugars, baking powder, salt, and cream of tartar. Mix until well combined. Stir in egg replacer and vanilla. Slowly mix in milk, then flour. Spread evenly over crust.

Carefully pour syrup over batter, then sprinkle with remaining cinnamon sugar mixture.

Cover edges of crust with foil.

Bake 25 minutes, then carefully remove the foil. Bake 15 – 20 minutes more or until top is puffed and browned and a tester comes out clean. Cool 30 minutes. Serve warm.