Snickerdoodle Pie

Since the tornado hit a few weeks ago I have been without Internet and cable.  It really really blows!  I don’t mind being without cable, I would rather read a good book, but Internet, I need!!  How am I supposed to socially network, find recipes, get directions, shop and most importantly, blog without Internet?!?  I do hope for my sake and most importantly, my families sake that our cable and Internet are back up by the time we get back from CA.

I guess being without Internet given me an opportunity to tackle my “to-try” recipe pile. When I find a recipe in a magazine I want to try I tear it out and put it in a file folder.  My folder just keeps continuing to get bigger.

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I decided to make this pie a few weeks ago when my MIL texted me asking if I would like to bring a dessert to the BBQ at her house.  Well, when she texted me that I had already made my grocery run for the week and didn’t buy anything to make a dessert with and I’m lazy, so I didn’t want to go to the store again.  So, I had to whip something up.  I went to my “to-try” pile and looked for a recipe to make with stuff I already had and came across a recipe for Snickerdoodle Pie.

Being a fan of snickerdoodle cookies, this was a great dessert to make.  It’s weird because the pie isn’t really like a pie.  It’s more like a cake baked in a pie crust.  You can call it a cake or you can call it a pie, potato (poh-tA-toe) or potato (poh-ta-toh).  Either way it’s yummy.

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Print

Snickerdoodle Pie

Ingredients:

1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 Tbsp. raw sugar or coarse sugar
1/2 plus 1/4 tsp. ground cinnamon, divided
2 tsp. butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 Tbsp. water
2 Tbsp. light-colored corn syrup
1/2 plus 1 tsp. vanilla, divided
1/4 cup butter, softened
1/2 cup granulated 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 all-purpose flour

Directions:

Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.

For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. 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 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

Bake pie 25 minutes; carefully remove foil. Bake about 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.

 

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