Snickerdoodle Pie

Snickerdoodles are one of my favorite cookies and I never imagined that I could get the taste of a snickerdoodle cookie in the form of a pie! I saw this recipes over at Baking Bites and I still couldn’t imagine a pie tasting as good as the cookie, but I was wrong. The pie has all the cinnamon and sugar you could ask for plus more! Each layer has its own flavor found in a snickerdoodle cookie that comes together with each bite.  I was hoping to make my own pie crust, but found myself with little time in between all my school work, so I settled for a store bought pie crust. If you are a snickerdoodle lover, this pie is for you!

Snickerdoodle Pie

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1 rolled refrigerated 9 inch unbaked piecrust

2 teaspoons butter, melted

1 tablespoon sugar

2 tablespoons ground cinnamon

1/2 cup packed brown sugar

1/2 cup butter, room temperature and divided

3 tablespoons water

2 tablespoons corn syrup

1/4 teaspoon ground cinnamon

2 teaspoon vanilla, divided

1/2 cup sugar

1/4 cup confectioners’ sugar

1 teaspoon baking powder

1/4 teaspoon cream of tartar

1/2 teaspoon salt

1 egg

1/2 cup milk

1 1/4 cups flour

Preheat oven to 350 degrees. Prepare pastry and line 9-inch pie plate. In a small bowl combine sugar and cinnamon. Brush melted butter over crust. Sprinkle with cinnamon-sugar mixture. Set aside.

For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and cinnamon. Bring mixture to a boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1 teaspoon vanilla. Set aside.

In a large mixing bowl, cream together remaining 1/4 cup butter, sugar and powdered sugar until light and fluffy. Blend in baking powder, cream of tartar and salt. Beat in egg and remaining 1 teaspoon vanilla extract, followed by the milk. When mixture is smooth, blend in the flour, mixing only until combined.

Pour flour mixture into prepared pie crust. Pour syrup over the filling in pie plate.  Do not mix. Carefully transfer pie to the oven.

Bake for 45 minutes, until pie is browned and a toothpick inserted into the center comes out clean. Cool 30 minutes on wire rack. Serve warm.

Makes 10 servings.


Source: www.bakingbites.com, originally from Better Homes and Gardens