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