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Snickerdoodle Pie




Source of Recipe


Adapted slightly from Better Homes and Gardens


List of Ingredients




Crust
1 9-inch pie crust (unbaked, rolled into a pie pan)
2 tsp butter, melted
1 tbsp sugar
2 tbsp ground cinnamon



Filling
1/2 cup brown sugar
1/2 cup butter, room temperature and divided
3 tbsp water
2 tbsp corn syrup
1/4 tsp ground cinnamon
2 tsp vanilla extract, divided
1/2 cup sugar
1/4 cup confectioners’ sugar
1 tsp baking powder
1/4 tsp cream of tartar
1/2 tsp salt
1 large egg
1/2 cup milk
1 1/4 cups all purpose flour



Recipe



Preheat oven to 350F.
Prepare the pie crust by brushing the inside of the crust with melted butter. In a small bowl, combine sugar and cinnamon. Pour into pie plate and turn to coat the entire inside of the crust with the cinnamon sugar mixture. Set aside.
Prepare the filling.
In a small saucepan, combine brown sugar, 1/4 cup butter, water, corn syrup and cinnamon. Bring mixture to a boil, stirring occasionally to dissolve the sugar. Once sugar has dissolved, boil the syrup for 2 minutes. Stir in 1 tsp vanilla extract. Set aside.
In a large mixing bowl, cream together remaining 1/4 cup butter, sugar and powdered sugar until light and fluffy. Blend in baking powder, cream of tartar and salt. Beat in egg and remaining 1 tsp vanilla extract, followed by the milk. When mixture is smooth, blend in the flour, mixing only until no streaks of flour remain visible.
Pour flour mixture into prepared pie crust. Pour syrup over the cookie mixture. Do not mix. Carefully transfer pie to the oven.
Bake for about 45 minutes, until pie is browned and a toothpick inserted into the center comes out clean.
Cool for at least 30 minutes before serving. Serve warm.

Serves 10.