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Snickerdoodle Pie

Makes: 10 servings
Prep 40 mins Bake 350°F 45 mins Cool 30 mins
Snickerdoodle Pie
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
Directions

1. 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.

2. 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.

3. 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.

4. Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of 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 center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.

Pastry for a Single-Crust Pie
Slow Cook  low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours
Ingredients
  • 1 1/2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 1/4  cup  shortening
  • 1/4  cup  butter, cut up
  • 1/4 - 1/3  cup  ice water
Directions

1. In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat with additional ice water, 1 tablespoon at a time (1/4 to 1/3 cup total), until flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together.

Nutrition Facts (Snickerdoodle Pie)
  • Servings Per Recipe 10,
  • cal. (kcal) 385,
  • Fat, total (g) 17,
  • chol. (mg) 49,
  • sat. fat (g) 8,
  • carb. (g) 53,
  • fiber (g) 1,
  • pro. (g) 4,
  • vit. A (IU) 194,
  • vit. C (mg) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 289,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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