Snickerdoodle Pie

Try this classic recipe combination of cake baked into a pie shell. This standard variation is often called a "funny cake."


Snickerdoodle Pie

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Ingredients
  • 1   recipe 
    Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
  • 1   tablespoon 
    raw sugar or coarse sugar
  • 1/2  teaspoon 
    plus 1/4 teaspoon ground cinnamon, divided
  • 2   teaspoons 
    butter, melted
  • 1/2  cup 
    packed brown sugar
  • 1/4  cup 
    butter
  • 3   tablespoons 
    water
  • 2   tablespoons 
    light-colored corn syrup
  • 1/2  teaspoon plus 1 teaspoon 
    vanilla, divided
  • 1/4  cup 
    butter, softened
  • 1/2  cup 
    granulated sugar
  • 1/4  cup 
    powdered sugar
  • 1   teaspoon 
    baking powder
  • 1/2  teaspoon 
    salt
  • 1/4  teaspoon 
    cream of tartar
  • 1   
    egg
  • 1/2  cup 
    milk
  • 1 1/4  cups 
    all-purpose flour
Pastry for a Single-Crust Pie
  • 1 1/2  cups 
    all-purpose flour
  • 1/2  teaspoon 
    salt
  • 1/4  cup 
    shortening
  • 1/4  cup 
    butter, cut up
  • 1/4 - 1/3  cup 
    ice water

Directions
1.
Preheat oven to 350 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon-sugar mixture. Set aside.
2.
For syrup, in saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla. Set aside.
3.
In mixing bowl beat 1/4 cup softened butter with 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 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.
4.
Slow pour syrup over the filling in 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. Makes 10 servings.
Pastry for a Single-Crust Pie
1.
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Nutrition information
Per Serving: cal. (kcal) 385, Fat, total (g) 17, chol. (mg) 49, sat. fat (g) 8, carb. (g) 53, fiber (g) 1, pro. (g) 4, vit. A (IU) 194.36, vit. C (mg) 0, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 289, calcium (mg) 40.39, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
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