Snickerdoodle Pie Like Its Cookie Cousin, This Has Sweet Flavor Combination Of Sugar And Cinnamon.

Ingredients: 1 recipe Single-Crust Pie Pastry, see recipe, 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. 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.