Yankee Doodle Pie (Snickerdoodle Pie)

Linda App

1 single crust pie pastry
1 Tbsp. raw sugar or coarse sugar
1/2 tsp. plus 1/4 tsp. cinnamon, divided
2 tsp. butter, melted
1/2 C brown sugar
1/4 C butter
3 Tbsp. water
2 Tbsp. light corn syrup
1/2 tsp. plus 1 tsp. vanilla, divided
1/4 C butter
1/2 C sugar
1/4 C powdered sugar
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cream of tartar
1 egg
1/2 C milk
1 1/4 C flour

1. Preheat oven to 350 degrees. Prepare pastry and line a 9″ pie plate. In a bowl combine raw sugar and 1/2 tsp. cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp. of cinnamon mixture. Set aside.
2. For syrup, in saucepan combine brown sugar, 1/4 C 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. Sir in 1/2 tsp. vanilla. Set aside.
3. In a mixing bowl, beat 1/4 C softened butter with electric mixer on medium speed for 30 seconds. Beat in 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. Slowly pour the syrup over the filling in pie plate. Sprinkle with remaining cinnamon sugar mixture. Cover edges if 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 the center comes out clean.
6. Cool 30 minutes on a wire rack. Serve warm. Makes 10 servings

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