Snickerdoodle Pie

I  made pie yesterday - pumpkin because I had several cans of pumpkin in my pantry that I want to start using. But  I really wanted to make this pie because I have been craving it.  I love all things Snickerdoodle.  This pie is very good - but it is more like a cake in a pie crust.  It is a good  pie for autumn and winter. 

Adapted from BHG 

Crust Layer: 
1 Single-Crust Pie Pastry or 1 rolled refrigerated unbaked piecrust 
1 tbsp. granulated sugar 
1/2 tsp. ground cinnamon 
2 tsp. butter, melted 

Syrup: 
1/2 cup packed brown sugar 
1/4 tsp. ground cinnamon 
1/4 cup butter 
3 tbsp. water 
2 tbsp. light-colored corn syrup 
1/2 tsp. vanilla 

Pie Filling/Batter: 
1/4 cup butter, softened 
1/2 cup granulated sugar 
1/4 cup powdered sugar 
1 tsp. baking powder 
1/4 tsp. salt 
1/4 tsp. cream of tartar 
1 egg 
1/2 cup milk 
1 tsp. vanilla 
1-1/4 cups all-purpose flour 

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

2. 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. 

3. For pie batter, bowl beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds in a mixing bowl. 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. 

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

5. 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 or at room temperature. Makes 10 servings. 


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