Snickerdoodle Pie

  1. 1. Preheat oven to 350 degrees F. For the crust: Prepare pastry and line 9-inch pie plate. In bowl combine sugar and 1/2 teaspoon of cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of the cinnamon-sugar mixture. Set aside the crust and the remaining cinnamon-sugar mixture.
  2. 2. For syrup: In saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 teaspoon of cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 teaspoon of vanilla. Set aside.
  3. 3. For pie batter: 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 teaspoon of vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in the crust-lined pie plate.
  4. 4. Slowly pour syrup over the filling in the pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.
  5. 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.

sugar, ground cinnamon, butter, syrup, brown sugar, ubc, water, lightcolored corn syrup, ubc, vanilla, ubc, sugar, ubc, baking powder, ubc, ubc, egg, vanilla, milk, allpurpose

Taken from tastykitchen.com/recipes/desserts/snickerdoodle-pie/ (may not work)

Another recipe

Switch theme