Food & Drink

Snickerdoodle pie

Snickerdoodle pie

1 recipe Single-Crust Pie Pastry, or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. package)

1 tablespoon raw sugar or coarse sugar

1/2 plus 1/4 teaspoon ground cinnamon, divided

2 teaspoon butter, melted

1/2 cup packed brown sugar

1/4 cup butter

3 tablespoon water

2 tablespoons light-colored corn syrup

1/2 teaspoons 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

Makes 10 servings.

Preheat oven to 350 degrees. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 teaspoon cinnamon. Brush melted butter over crust. Sprinkle with 1 teaspoon of cinnamon-sugar mixture. Set aside.

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

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 combined. Beat in egg and 1 teaspoon vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

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

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. Cool 30 minutes on wire rack. Serve warm.

Nutritional information per serving: 385 cal, 17 g fat (8 g sat. fat), 49 mg cholesterol, 289 mg sodium, 53 g carbohydrates, 1 g fiber, 4 g protein.