Snickerdoodle Pie
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I was scratching my head about this one too. I kept bumping into this recipe, and every time I asked myself "why?" Why the heck would you bake a cake inside a pie shell and name it after a cookie? This has to be about the most schizophrenic dessert out there.
But at the same time, it was oddly intriguing. I found myself being totally willing to try one of my favorite cookies in some weird mash up dessert. And disappointed I was not. Neither of us were. Maybe it's because expectations weren't all that high from the get go, but we loved it. One piece was not enough. This isn't just good; it's awesome. In a freakish sort of way.
Yes, it does look like a cake inside that pie shell, but it doesn't really eat like a cake. The whole thing just sort of melts in your mouth the way a snickerdoodle does, with all of the flavors of cinnamon-sugar intensified by that crunchy bottom layer, and a cinnamon-caramel syrup on top. Who thinks of this stuff?
This bakes for a good 45 minutes and what emerges from the oven is about as weird as you might expect...
At this point you might be wondering what you've gotten yourself into. But do not judge too hastily. Yes, it may look a bit like the lunar landscape, but greatness awaits.
You've come this far,
you might as well go all in.
You know you want to. Here's the recipe...
Snickerdoodle Pie
Click here for a printable recipe
Recipe courtesy BHG
This really does come together quite easily, especially if you use a store-bought pie crust. Here's my recipe if you'd like to make your own. I didn't cover my pie crust with foil, but made sure to place the pie in the lower third of the oven. If you're worried about your crust browning too quickly, then go ahead and cover it. Mine came out perfectly.
A couple of tips... Don't over-beat your batter. In fact, just stirring the ingredients together would be preferable to over-mixing. I think my eggs got too whipped up which created a lighter, fluffier center, which was delicious, but it would be even better if just a little denser. Also, do not over-bake. Test at 35 minutes and don't let it go any longer than 45.
1 recipe Single-Crust Pie Pastry or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1 tablespoon raw sugar or coarse sugar
1/2 teaspoon plus 1/4 teaspoon ground cinnamon, divided
2 teaspoons butter, melted
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
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.
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.
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.
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.
Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil (see headnote).
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.
