Recipes and Cooking Snickerdoodle Pie Try this classic recipe combination of cake baked into a pie shell. This standard variation is often called a "funny cake." By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 25, 2020 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 45 mins Cool Time: 30 mins Total Time: 40 mins Servings: 10 Jump to Nutrition Facts 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 ½ teaspoon plus 1/4 teaspoon ground cinnamon, divided 2 teaspoon butter, melted ½ cup packed brown sugar ¼ cup butter 3 tablespoon water 2 tablespoon light-colored corn syrup ½ teaspoon plus 1 teaspoon vanilla, divided ¼ cup butter, softened ½ cup granulated sugar ¼ cup powdered sugar 1 teaspoon baking powder ½ teaspoon salt ¼ teaspoon cream of tartar 1 egg ½ cup milk 1 ¼ cup all-purpose flour Pastry for a Single-Crust Pie 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up ¼ cup ice water Directions 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. Makes 10 servings. Pastry for a Single-Crust Pie 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. Rate it Print Nutrition Facts (per serving) 385 Calories 17g Fat 53g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 385 % Daily Value * Total Fat 17g 22% Saturated Fat 8g 40% Cholesterol 49mg 16% Sodium 289mg 13% Total Carbohydrate 53g 19% Protein 4g Calcium 40.4mg 3% Iron 1.6mg 9% Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.