Snickerdoodle Pie

Growing up, my mom made a lot of pies. (And man, was she good at it. I’m STILL trying to perfect my crust to taste like hers…) But as a kid, one of my favorite parts of her pie making was when she would use the rest of the crust dough to make a cinnamon roll, basically a roll of warm, cinnamon sugar deliciousness. My sisters and I would slice piece after piece of that warm cinnamon roll once it came out of the oven, claiming that we were “just tasting it” as the roll quickly disappeared. So, when I came across a snickerdoodle pie recipe, I was interested to see if it would taste somewhat like my beloved cinnamon roll. And I was happily surprised that, yes, it did. A buttery, warm, deep dish version of one. This pie has been such a hit in this house that I’m not even ashamed to admit that this is our second pie in 2 weeks. Even Miss Leah has found love with her new word “pie!” as she happily inhaled a small piece last night (and then wanted more….)

So, for all those who have asked (and for those who didn’t, but should have) here is the recipe for the most amazing snickerdoodle pie

Snickerdoodle Pie
Pre-heat the oven to 350 degrees
For the crust…
Stir together 1 1/2 cups all-purpose flour and 1/2 teaspoon salt
Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup butter until pieces are about pea size. (Side note, you can get creative with crust. You can also use only butter or only shortening (so 1/2 cup of either), you can use 1/4 cup butter and 1/4 cup coconut oil, etc. Play around with it and see what you like best!)
Sprinkle 1 tablepoon of ice cold water over the mixture and toss with a fork (pushing moistened crust to the outside of the bowl) Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened.
Gather flour mixture into a ball and knead it until it holds together.
On a lightly floured surface, use your hands to flatten the crust slightly and then roll crust from the center to the edges into a circle.
Pull flattened crust into a 9-inch pie plate and trim and crimp the edges. Do not prick the bottom of the crust!

Combine 1 tablespoon of sugar and 1/2 teaspoon of cinnamon. Melt 2 teaspoons of butter and brush it over the bottom of the pie crust. Sprinkle the cinnamon/sugar mixture evenly over the butter and set the crust aside.

For the syrup….
In a small saucepan combine 1/2 cup of brown sugar, 1/4 cup of butter, 3 tablespoons water, 2 tablespoons of corn syrup, and 1/4 teaspoon of cinnamon. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil gently (on LOW) for 2 minutes. Remove from heat and stir in 1/2 teaspoon of vanilla and set aside. (**Side note, the first time I made this pie I did not have any corn syrup so I skipped it, instead adding in a tablespoon of granulated sugar and 1 more tablespoon of water. I noticed no difference with the second pie when I did use the corn syrup…so….do what you would like…**)

For the filling…
In a large mixing bowl, beat 1/4 cup soft butter on medium speed for 30 seconds. Beat in 1/2 cup granulated sugar, 1/4 cup powdered sugar, 1/2 teaspoon salt, 1 teaspoon baking powder and 1/4 teaspoon cream of tarter. Beat in 1 egg and 1 teaspoon vanilla. Gradually beat in 1/2 cup of milk. Beat in 1 1/4 cup all-purpose flour. Spread evenly into the pie plate. Slowly pour syrup over pie filling. Sprinkle mixture of 1 tablespoon granulated sugar and 1/2 teaspoon cinnamon over the top.

I found to help the crust from browning too quickly, cover the edge of the pie with foil for the first 25 minutes. Then, remove the foil and bake for an additional 20 minutes.
Second side note, I have two 9-inch pie plates, one that is much deeper than the other. The first time I made this pie I used my shallow dish and the syrup topping almost overflowed the sides. The second time I used my deeper dish pie plate and the filling and syrup topping fit perfectly with no spillage.




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