Snickerdoodle pie… Up until recently I had never heard of such a thing. Apple, pumpkin, cherry, key lime, pecan, mince meat… sure! But a pie named after a cookie? Well, I had to see what that was all about. Snickerdoodles have got to be one of my all time favorite cookies. (Well, wait a minute… who am I kidding? I am a huge lover of all cookies and would never turn my nose up at one so in reality, each and every one is my “all time favorite.”) But I love the simplicity of the cinnamon sugary snickerdoodle. So when I came across this recipe I had to give it a try. Besides, (as some of you may have noticed) my sweet tooth has seriously been in high gear these days so this was just the thing I needed. (Anyone coming across my blog these days would think it was a baking blog!)
As I dug my fork in for that first bite, I was surprised by the results. I think the name comes purely from the use of cinnamon and sugar as ingredients because honestly, it didn’t really remind me of the cookie. Don’t get me wrong, this is an awesome and delicious pie however, I think I would have named it something like Cinnamon Bun Pie or Cinnamon Coffee Cake Pie. Those are the two things that came to mind when I tasted this.
You start with an unbaked single pie crust which gets sprinkled generously with cinnamon and raw sugar. Then you top that with a vanilla batter that bakes into moist cake which reminds me of coffee cake. That gets topped with a brown sugar, cinnamon syrup and then sprinkled with cinnamon and sugar. When baked, the cinnamon and sugar between the flaky, buttery crust and the batter forms a cinnamon caramel that when eaten warm is just divine. A scoop of vanilla ice cream and you’re good to go!
This pie came together easily and was only the least bit time-consuming. This new-to-me pie was a delicious experience that was definitely worth a try.
Cinnamon Bun Pie (aka: Snickerdoodle Pie) Slightly adapted from BHG
1 single pie crust (if using store-bought, use refrigerated… not a frozen pie shell)
2 Tbsp raw sugar
1 tsp plus 1/4 tsp cinnamon, divided
2 tsp butter, melted
1/2 c. packed brown sugar
1/4 c. butter
3 Tbsp water
2 Tbsp light corn syrup
1/2 plus 1 tsp vanilla extract, divided
1/4 c. butter, softened
1/2 c. granulated sugar
1/4 c. powdered sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp cream of tartar
1/2 c. milk
1 1/4 c. all-purpose flour
– Preheat the oven to 350 degrees. Roll out and fit a 9-inch pie plate with the single pie crust.
– In a small bowl, combine raw sugar and 1 tsp cinnamon.
– Brush the pie crust with melted butter then sprinkle 1 tablespoon of the sugar/cinnamon mixture evenly over the bottom of the pie crust. Set aside.
– In a small saucepan, combine the brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp. cinnamon. Heat to boiling over medium heat, stirring constantly to dissolve the sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp. vanilla and set aside.
– In a medium mixing bowl, beat the 1/4 cup softened butter with an electric mixer on medium speed for 30 seconds. Beat in the granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until combined. Beat in the egg and 1 tsp. vanilla.
– Gradually beat in milk until combined. Beat in flour then spread the batter evenly in crust-lined pie plate.
– Slowly pour the syrup over the filling in pie plate.
– Sprinkle with the remaining tablespoon of cinnamon-sugar mixture.
– Cover the edges of the pie with a pie shield. Bake the pie for 25 minutes; then remove the pie shield. Bake for about 20 minutes more or until top is puffed and golden brown, and a toothpick inserted near center comes out clean. Cool 15-20 minutes on a wire rack and serve warm.