Name: Snickerdoodle Pie
Prep time: 40 min
Ingredients: 1 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 teaspoons butter, melted; ½ cup packed brown sugar; ¼ cup butter; 3 tablespoons water; 2 tablespoons light-colored corn syrup; ½ 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 cups all-purpose flour

Pastry for a Single-Crust Pie

Ingredients

1 ½ cups all-purpose flour
½ teaspoon salt
¼ cup shortening
¼ cup butter, cut up
¼ – 0.333 cup ice water

Directions

Step 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.

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Snickerdoodle Pie