Snickerdoodle Pie

I had a few requests for this recipe. I had some who thought it tasted great and others not so much. It tastes more like cake than pie, which is why I like it :) Butter, sugar and cinnamon...what's not to like???


Make a pie crust (or buy a refrigerated unbaked pie crust) and line the pie plate with the crust.

(Follow the directions carefully for the pie. For most of you this probably won't be a problem, but it took my amateur pie skills quite a while to do this :)

1 Tbsp raw sugar
1/2 plus 1/4 tsp ground cinnamon, divided
2 tsp. butter, melted (I used a little extra...by accident, but I think it made it better :)
1/2 cup packed brown sugar
1/4 cup butter
3 Tbsp water
2 Tbsp light-colored corn syrup
1/2 plus 1 tsp vanilla, divided
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 egg
1/2 cup milk
1 1/4 cups all-purpose flour

1. Preheat oven to 350 degrees. In a 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, water, corn syrup and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently 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 eggs and 1 tsp. vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust lined pie plate.
4. Slowly pour syrup over 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 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean.

Voila!