Raise your hands if you love snickerdoodles.
(Raising my hand).
Raise your hand if you love pie.
(Partially raising my hands. It's iffy).
So let's put A and B together....
...let's make a snickerdoodle pie.
Beware, this is a longer, more drawn out process for a dessert. But it's worth it. Ooooooh, is it worth it. I came across this recipe on the Better Homes and Gardens website. So, while I can't take credit for their genius idea....
...I am oh so grateful.
What you'll need:
- 1 Pie crust (I bought the pre-made crust in the frozen section of the store).
- 1 Tbsp. sugar
- 1/2 plus 1/4 tsp. ground cinnamon
- 2 tsp. butter
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 3 Tbsp. water
- 2 Tbsp. corn syrup
- 1/2 plus 1 tsp. vanilla
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 1 tsp. baking powder (not soda)
- 1/2 tsp. salt
- 1/4 tsp. cream of tartar
- 1 egg
- 1/2 cup milk
- 1-1/4 cups all-purpose flour
Preheat oven to 350 degrees F.
In bowl combine the sugar and 1/2 tsp. cinnamon.
Brush some melted butter over crust.
Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set that aside.
You know me...the more sugar the better. I may or may not have added a lot more cinnamon and sugar. Maybe.
For the syrup, in saucepan combine brown sugar...
...1/4 cup butter
...and 1/4 tsp. cinnamon.
Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes (meaning, don't let it splash over the sides of the pan). Remove from heat.
Stir in 1/2 tsp. vanilla and 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, then 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. Makes 10 servings.
Now I've had a lot of people ask me what the consistency is like inside this pie...after all, it's not filled with apples or any other type of fruit. To answer that question, it's almost like an angel food cake texture.
So it's a cookie disguised as a pie. Pure genius.