Oh those soft buttery sugar cookies with the cinnamon taste – yum! Snickerdoodle cookies are always a favorite and now you can have that same taste in a pie. There is nothing better than to smell the cinnamony sweetness of a snickerdoodle baking in the oven – the whole house ignites with anticipation. This snickerdoodle pie recipe will give you everything you’re looking for and more!
So why an odd name for such a tasty treat? It appears that the name snickerdoodle may have derived from either the Dutch or the Germans. It seems that the name is a corruption of a couple words in either of those languages, and made its way into the English language as Snickerdoodle.
Snickerdoodle Pie Recipe
Ingredients for Snickerdoodle Pie:
- Single recipe pie pastry for one-crust – unbaked
- 1 tablespoon sugar
- ½ tsp. cinnamon
- 2 tsp. butter, melted
- ½ cup brown sugar
- ¼ cup butter
- 3 tablespoons water
- 2 tablespoons light corn syrup
- ½ plus 1 tsp. vanilla, divided
- ¼ cup butter, softened
- ½ cup sugar
- ¼ cup powdered sugar
- 1 tsp. baking powder
- ½ tsp. salt
- ¼ tsp. cream of tartar
- 1 egg
- ½ cup milk
- 1 ¼ cups flour
- 1 ½ tsp. sugar
- ¼ tsp. cinnamon
Directions for making Snickerdoodle Pie:
Preheat oven to 350 degrees. Prepare pastry and line a 9-inch pie plate.
In a small bowl, combine the 1 tablespoon sugar and ½ tsp. cinnamon. Brush the melted butter over the unbaked crust, sprinkle with the cinnamon/sugar mixture. Set aside.
For syrup, in a medium saucepan, combine the brown sugar, ¼ cup butter, water, corn syrup, and ¼ tsp cinnamon. Heat to boiling over medium heat, stirring to dissolve the sugar and melt the butter. Boil gently for 2 minutes. Remove from heat, stir in ½ tsp. vanilla. Set aside.
In a large mixing bowl, beat ¼ cup softened butter, sugar, powdered sugar, baking powder, salt and cream of tartar until well blended. Add the egg and 1 tsp. vanilla, milk and flour. Beat well. Spread evenly over the bottom of the crust.
Slowly pour the syrup over the filling in the pie plate. Mix together the ¼ tsp. cinnamon and 1 ½ tsp. sugar – sprinkle this mixture over the top of the pie. Cover the edges of the pie with foil.
Bake for 25 minutes, then carefully remove the foil. Bake about 20 minutes more or until the top is puffed and golden brown, and a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve warm or at room temperature.
(Adapted from bhg.com/recipes)
Other delicious pie recipes:
Chocolate chip pie – oh my!
The best peanut butter pie ever – no kidding!
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