Snickerdoodle pie recipe

November 4, 3:40 PMPhoenix Easy Meals ExaminerStacey Klaff

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Finished snickerdoodle pie

This recipe is unique in the fact that it combines a pie with a snicker doodle-type cookie batter. You might be a little leery in trying it at first, but believe me the end result is magnificent. This is a perfect fall recipe and is even more delicious served warm with vanilla ice cream.

INGREDIENTS:

1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.)
1 Tablespoon raw sugar or coarse sugar
½ plus ¼ teaspoon ground cinnamon, divided
2 teaspoons butter, melted
½ cup packed brown sugar
¼ cup butter
3 Tablespoons water
2 Tablespoons light-colored corn syrup
½ plus 1 teaspoon vanilla, divided
¼ cup butter, softened
½ cup granulated sugar
¼ cup powdered sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon cream of tartar
1 egg
½ cup milk
1 ¼ cups all-purpose flour
Vanilla ice cream, optional

PROCEDURE:

1. Preheat the oven to 350 degrees Fahrenheit. Prepare the pastry and line a 9-inch pie plate. In a bowl, combine the raw sugar and ½ teaspoon of cinnamon. Brush the melted butter over the crust. Sprinkle with 1 teaspoon of the cinnamon-sugar mixture. Set aside.

2. For the syrup, in a saucepan combine brown sugar, ¼ cup of butter, the water, corn syrup and ¼ teaspoon of cinnamon. Heat to boiling over medium heat, stirring to dissolve the sugar. Boil gently for 2 minutes. Remove from heat. Stir in ½ teaspoon of vanilla. Set aside.

3. In a mixing bowl, beat ¼ cup softened butter with an 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 teaspoon of vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

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

5. Bake the pie for 25 minutes; 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 for 30 minutes on wire rack.

6. Serve warm and top with vanilla ice cream if desired.

YIELD: 10 servings

BON APPETIT! ENJOY!

For more info: Any questions, comments or concerns please feel free to contact me at pastrychef1@cox.net. Thank you!