Snickerdoodle Pie

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.