Recipe: Snickerdoodle Pie
Misc.SNICKERDOODLE PIE
"My grandmother used to make a 'funny cake,' which is like a cake baked in a pie shell. This is a variation on that recipe." - Suzanne Conrad
FOR THE CRUST:
1 recipe single-crust pie pastry, or 1 rolled refrigerated unbaked pie crust (half of a 15-ounce package)
1 tablespoon raw sugar or coarse sugar
1/2 plus 1/4 teaspoon ground cinnamon, divided use
2 teaspoons butter, melted
FOR THE SYRUP:
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 use
FOR THE FILLING:
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
Preheat oven to 350 degrees F.
TO PREPARE THE CRUST:
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.
TO MAKE THE 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.
TO MAKE THE FILLING:
In mixing bowl, beat 1/4 cup soft 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 teaspoon vanilla. Gradually beat in milk. 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, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.
Makes 1 (9-inch) pie, 10 servings
Source: Suzanne Conrad to the Honolulu Advertiser, August 27, 2008
"My grandmother used to make a 'funny cake,' which is like a cake baked in a pie shell. This is a variation on that recipe." - Suzanne Conrad
FOR THE CRUST:
1 recipe single-crust pie pastry, or 1 rolled refrigerated unbaked pie crust (half of a 15-ounce package)
1 tablespoon raw sugar or coarse sugar
1/2 plus 1/4 teaspoon ground cinnamon, divided use
2 teaspoons butter, melted
FOR THE SYRUP:
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 use
FOR THE FILLING:
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
Preheat oven to 350 degrees F.
TO PREPARE THE CRUST:
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.
TO MAKE THE 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.
TO MAKE THE FILLING:
In mixing bowl, beat 1/4 cup soft 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 teaspoon vanilla. Gradually beat in milk. 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, and a toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm.
Makes 1 (9-inch) pie, 10 servings
Source: Suzanne Conrad to the Honolulu Advertiser, August 27, 2008
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