Baking Snickerdoodle Pie

The cooler weather we've been having and finding a yummy pie recipe in the September issue of Better Homes and Gardens, has inspired me to bake. I hate to cook, but I love to bake. Good thing my husband is an excellent cook, because if not my family would starve or be fat from eating only cakes, pies and cookies. I can cook for the record, I just don't enjoy doing it. Soowan enjoys cooking so he makes dinner about 70% of the time. The other 30% we eat out. ;0) Sad thing is there is a lot of truth in that last sentence.

Micah loves Snickerdoodle cookies! When I saw the recipe in the magazine yesterday I thought it would be fun for Micah and I to make one. Micah really wanted to try and do it all by himself (with Mom observing close by of course). Truly I didn't need to intervene all that much though. Micah did a really great job. Not sure how good the pie is yet, but it sure smells and looks good! We'll be eating it for dessert after Soowan makes dinner! I know... I'm spoiled!

Edited to add recipe.

*** Micah's Snikerdoodle Pie was delicious! It's more of a breakfast pie rather than a dessert pie. You would want to take this pie to a morning Bible study or brunch. ENJOY! ***


SNICKERDOODLE PIE Better Homes & Garden September Issue

*We used a pre-made frozen pie crust from the store. I may like to bake but not that much. ;0)

Prep: 40 min.
Bake: 45 min.
Cool: 30 min.
Stand: 30 min.


Ingredients
1 Recipe Single-Crust Pie Pastry, see recipe, or 1 rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.)
1 Tbsp. raw sugar or coarse sugar
1/2 plus 1/4 tsp. ground cinnamon, divided
2 tsp. butter, melted
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
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.