The Pioneer Woman Tasty Kitchen
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Snickerdoodle Pie

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Intermediate

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Description

Just like a snickerdoodle cookie but better!

Ingredients

  • FOR THE CRUST:
  • 1 whole Single-Crust Pie Pastry Or 1 Rolled Refrigerated Unbaked Piecrust
  • 1 Tablespoon Granulated Sugar
  • ½ teaspoons Ground Cinnamon
  • 2 teaspoons Butter, Melted
  • _____
  • FOR THE SYRUP:
  • ½ cups Packed Brown Sugar
  • ¼ cups Butter
  • 3 Tablespoons Water
  • 2 Tablespoons Light-colored Corn Syrup
  • ¼ teaspoons Ground Cinnamon
  • ½ teaspoons Vanilla
  • _____
  • FOR THE PIE FILLING:
  • ¼ cups Butter, Softened
  • ½ cups Granulated Sugar
  • ¼ cups Powdered Sugar
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • ¼ teaspoons Cream Of Tartar
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • ½ cups Milk
  • 1-¼ cup All-purpose Flour

Preparation

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

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.

2 Comments

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Leila Love on 6.17.2012

I love the idea!

Profile photo of Butter and Oven Mitts

Butter and Oven Mitts on 12.9.2010

This looks sooooo yummy!

One Review

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addie on 3.28.2011

It’s a cake, cookie, and pie all in one! What a fun, yummy dessert. :) I did modify mine: I used a Gluten free crust, and King Arthur’s Gluten free multipurpose flour – but it came out perfectly! Was a big hit at the dinner I brought it to. And it was especially tasty served warm with a scoop of vanilla ice cream on the side. Very cute idea and easy recipe to follow.

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